If you crave a breakfast or brunch that’s every bit as nourishing as it is flavorful, the Mushroom and Spinach Frittata is an absolute must-try. This savory bake melds tender mushrooms and vibrant spinach in fluffy, seasoned eggs, all finished with a golden layer of melty cheese. Whether you’re planning a lazy weekend feast or need wholesome meal prep for busy mornings, the Mushroom and Spinach Frittata hits the spot—delivering earthy goodness, rich protein, and bright, garden-fresh colors all in one slice.
Ingredients You’ll Need
Part of what makes this Mushroom and Spinach Frittata such a reliable go-to is its straightforward list of ingredients. Each component brings something special—think creamy eggs for structure, mushrooms and spinach for depth and color, and a sprinkle of cheese to tie it all together. Here’s a rundown of what you’ll need and why it matters:
- 8 large eggs: The heart of the frittata, eggs make everything fluffy and hold the other ingredients perfectly together.
- ½ cup milk (dairy or non-dairy): Adds creaminess and ensures the frittata stays tender and moist—use your favorite variety.
- 1 cup fresh spinach, chopped: Lends gorgeous color and a gentle, earthy taste that pairs beautifully with mushrooms.
- 1 cup mushrooms, sliced (such as cremini or white button): Offers meaty texture and an umami punch that really anchors the dish.
- ½ cup shredded cheese (cheddar, mozzarella, or goat cheese): For a luscious, melty finish—choose what you love or mix and match for fun.
- 1 tablespoon olive oil: Gets the veggies sautéing just right without sticking, and brings a subtle hint of richness.
- ¼ teaspoon garlic powder: An easy way to sneak in extra flavor and a garlicky backbone without any chopping.
- ¼ teaspoon salt: Balances flavors and enhances all the delicious ingredients in every bite.
- ¼ teaspoon black pepper: Adds an essential touch of warmth and subtle heat.
- Optional chopped fresh herbs for garnish (such as parsley or chives): Brightens and freshens up the final presentation—totally worth it.
How to Make Mushroom and Spinach Frittata
Step 1: Preheat and Prep
Start by getting your oven ready at 375°F (190°C). This ensures a gentle bake that will set your Mushroom and Spinach Frittata beautifully without overcooking the eggs. Take a moment to make sure your oven-safe skillet is on hand, too—a nonstick or well-seasoned cast iron one works like a charm here.
Step 2: Sauté the Vegetables
Heat the olive oil in your skillet over medium heat. Toss in the sliced mushrooms and sauté for 5 to 6 minutes, stirring occasionally. You’ll see them release moisture and then take on a lovely golden color as they caramelize. Add your chopped spinach next and cook for another 1 to 2 minutes—it should wilt quickly and turn a vibrant green.
Step 3: Mix the Eggs
While the veggies cook, whisk the eggs, milk, garlic powder, salt, and pepper together in a mixing bowl. Aim for a mixture that’s well combined and a bit frothy—this gives the Mushroom and Spinach Frittata its signature airy rise and seasoned flavor throughout.
Step 4: Pour and Top
Pour your egg mixture over the sautéed vegetables right in the skillet, making sure everything is spread evenly. Sprinkle the shredded cheese over the top. That cheesy blanket is going to bubble and brown deliciously as it bakes, creating the ultimate savory topping.
Step 5: Stovetop and Bake
Let the skillet sit on the stovetop for 2 to 3 minutes so the frittata’s edges begin to set. Then, carefully transfer the whole skillet into the oven. Bake for 12 to 15 minutes, keeping an eye on the center; it should be firm but still moist and the top just lightly golden.
Step 6: Cool, Garnish, and Slice
Remove your Mushroom and Spinach Frittata from the oven and let it cool slightly before slicing. This helps everything set up and makes serving tidy. Scatter fresh herbs over the top if you like for a burst of color and freshness. Now you’re ready to enjoy or impress your brunch crowd!
How to Serve Mushroom and Spinach Frittata
Garnishes
Fresh, chopped parsley or chives make the Mushroom and Spinach Frittata look and taste instantly brighter. A sprinkle of red pepper flakes or a dusting of parmesan can also add a punchy finish. Garnishes don’t just make things pretty—they add layers of flavor and freshness.
Side Dishes
Pair your Mushroom and Spinach Frittata with simple sides like a crisp green salad, toast, roasted potatoes, or even a bowl of fresh fruit. These additions round out a meal and create a satisfying contrast in textures and temperatures, making every bite more exciting.
Creative Ways to Present
To make things extra-special, try serving individual wedges of Mushroom and Spinach Frittata on toasted English muffins, in a wrap for a grab-and-go breakfast, or cut into small squares for an elegant brunch buffet. These little tweaks keep things fun and versatile!
Make Ahead and Storage
Storing Leftovers
Once cooled, keep extra slices of Mushroom and Spinach Frittata in an airtight container in the refrigerator. They’ll stay fresh for up to four days, letting you enjoy a quick, nutritious breakfast or snack on your busiest days.
Freezing
Freezing is a fantastic option if you want to meal prep in advance. Place cooled frittata slices on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Label and tuck them away—they’ll keep their best texture for up to two months.
Reheating
When you’re ready for a slice, reheat your Mushroom and Spinach Frittata gently in the microwave for about a minute or warm in a 350°F oven for 8–10 minutes. The eggs stay tender, and the flavors perk right back up without drying out.
FAQs
Can I add other vegetables to the frittata?
Absolutely! Feel free to toss in bell peppers, onions, zucchini, or even sun-dried tomatoes. The Mushroom and Spinach Frittata is super adaptable, so you can use whatever veggies you have on hand or love best.
What type Breakfast
A nonstick or well-seasoned cast iron skillet works best for Mushroom and Spinach Frittata. Both allow for easy release of the eggs and a nice, even bake, so you get a gorgeous slice every time.
Can I make this recipe dairy-free?
Definitely! Just use a non-dairy milk such as almond, soy, or oat, and choose a vegan cheese or omit it altogether. The Mushroom and Spinach Frittata will still set nicely and burst with flavor.
Do I need to precook the vegetables?
Yes, it’s important to sauté the mushrooms and spinach first. This step removes excess moisture and caramelizes the flavors, creating the rich, savory base that makes Mushroom and Spinach Frittata so irresistible.
How do I know when the frittata is done baking?
The edges should look firm and the center should be just set—give the skillet a gentle jiggle to check. If the top is lightly golden and a knife inserted in the center comes out clean, your Mushroom and Spinach Frittata is ready.
Final Thoughts
Whipping up a Mushroom and Spinach Frittata is one of the simplest yet most rewarding ways to start your day—or any meal, really! Give it a try and discover why this crowd-pleaser never fails to impress, whether you serve it hot out of the oven or tucked into your lunchbox for later. Happy cooking!
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Mushroom and Spinach Frittata Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Mushroom and Spinach Frittata is a delicious and nutritious dish perfect for a hearty breakfast or brunch. Packed with fresh vegetables and savory cheese, it’s a flavorful meal that’s easy to make and sure to impress.
Ingredients
Eggs:
- 8 large eggs
Milk Mixture:
- ½ cup milk (dairy or non-dairy)
Vegetables:
- 1 cup fresh spinach (chopped)
- 1 cup mushrooms (sliced, such as cremini or white button)
Cheese:
- ½ cup shredded cheese (cheddar, mozzarella, or goat cheese)
Additional:
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional chopped fresh herbs for garnish (such as parsley or chives)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook Vegetables: In a medium oven-safe skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook for 5–6 minutes until they release their moisture and begin to brown. Stir in the chopped spinach and cook for another 1–2 minutes until wilted.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
- Assemble and Bake: Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle the cheese on top. Cook on the stovetop for 2–3 minutes to set the edges, then transfer the skillet to the oven. Bake for 12–15 minutes or until the center is set and the top is lightly golden.
- Serve: Let cool slightly, garnish with herbs if desired, and slice to serve.
Notes
- Use a nonstick or well-seasoned cast iron skillet for easy removal.
- This frittata is perfect for meal prep and can be enjoyed warm or cold.
- Feel free to swap in other veggies like bell peppers, onions, or zucchini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 250mg
