Go Back
Spinach and Mushroom Frittata

Spinach and Mushroom Frittata

This Spinach and Mushroom Frittata is a flavorful and nutritious dish, perfect for a wholesome breakfast or brunch. Packed with protein, vitamins, and minerals, it offers a delightful combination of earthy mushrooms and vibrant spinach, bound together with creamy eggs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 230 kcal

Equipment

  • 1 Mixing bowl for whisking eggs
  • 1 Large oven-safe skillet
  • 1 Spatula for cooking
  • 1 Oven:

Ingredients
  

  • 8 large eggs
  • 1/4 cup milk or non-dairy alternative
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cups  sliced mushrooms (button or cremini)
  • 2 cups fresh spinach leaves, roughly chopped
  • 1/2 cup shredded cheese (such as cheddar or mozzarella)
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

Instructions
 

  • 1.) Preheat your oven to 350°F (175°C).
    2.) In a mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste. Set aside.
    3.) Heat olive oil in a large oven-safe skillet over medium heat.
    4.) Add diced onion to the skillet and sauté until translucent, about 2-3 minutes.
    5.) Stir in sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
    6.) Add chopped spinach to the skillet and cook until wilted, about 2 minutes.
    7.) Spread the cooked vegetables evenly in the skillet and pour the egg mixture over them.
    8.) Sprinkle shredded cheese on top of the eggs.
    9.) Cook on the stovetop without stirring until the edges start to set, about 2-3 minutes.
    10.) Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set in the center and the top is golden brown.
    11.) Remove from the oven and let it cool for a few minutes before slicing.
    12.) Garnish with fresh herbs if desired, then slice and serve.

Notes

  • Feel free to customize your frittata with additional ingredients such as diced bell peppers, cherry tomatoes, or crumbled bacon.
  • Make sure to use an oven-safe skillet to transfer the frittata from the stovetop to the oven.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.