If you’re looking for a simple yet delicious way to brighten up your breakfast or brunch table, this Mushroom and Spinach Frittata Recipe is a total game-changer. Imagine fluffy, perfectly baked eggs interwoven with tender mushrooms and vibrant spinach, all topped with melty cheese that adds a glorious richness. It’s an easy dish that feels sophisticated but comes together with such ease you’ll wonder why you didn’t make it sooner. Whether you are feeding a crowd or just treating yourself to a nutritious start, this recipe promises comforting flavors and a fresh, wholesome vibe every time.
Ingredients You’ll Need
These ingredients are straightforward but each plays an essential role in delivering the perfect balance of taste, texture, and color for your Mushroom and Spinach Frittata Recipe. From the earthy mushrooms to the fresh greens and creamy cheese, every component works harmoniously.
- 8 large eggs: The star providing structure and richness to the frittata.
- 1/4 cup milk: Adds creaminess and helps create a tender, fluffy texture.
- 1/2 teaspoon salt: Enhances all the natural flavors without overpowering them.
- 1/4 teaspoon black pepper: Offers just a hint of warmth and subtle spice.
- 1 tablespoon olive oil: Used for sautéing to lend a beautiful golden color and slight fruitiness.
- 1/2 small onion (diced): Provides a sweet and savory base note.
- 2 cups sliced mushrooms (cremini or button): Brings an earthy depth with a satisfying meaty texture.
- 2 cups fresh spinach (roughly chopped): Adds vibrant green color and a mild, fresh flavor.
- 1/2 cup shredded cheese (cheddar, mozzarella, or feta): Melts into gooey goodness, giving richness and a mild tang.
- Chopped fresh parsley or chives for garnish (optional): Adds a final fresh brightness and prettiness.
How to Make Mushroom and Spinach Frittata Recipe
Step 1: Whisk Together the Eggs and Seasonings
Begin by cracking those eggs into a medium bowl, then whisk together with the milk, salt, and black pepper. This simple mix forms the gorgeous custard base of your frittata, ensuring each bite is creamy and flavorful. Set this aside so you can focus on prepping the veggies.
Step 2: Sauté the Onions and Mushrooms
Heat the olive oil over medium heat in a 10-inch oven-safe skillet, then toss in your diced onions. Cooking them gently softens their sweetness and creates a wonderful fragrant base. Next, add in the mushrooms and let them brown beautifully. This step unlocks their savory, umami magic that will elevate your frittata.
Step 3: Wilt the Spinach
Add the fresh spinach directly to the pan with your mushrooms and onions. It will seem like a lot at first, but spinach wilts quickly, releasing moisture and melding all the flavors together. Stir just until it softens, making sure every bite has that fresh, green goodness.
Step 4: Combine Egg Mixture and Vegetables
Evenly spread your cooked veggies across the skillet, then pour the whisked eggs over them. The eggs will settle perfectly around the mushrooms and spinach, wrapping everything in silky goodness.
Step 5: Sprinkle on the Cheese
Generously sprinkle the shredded cheese over the surface. This is the moment the frittata starts transforming into a rich, savory delight as the cheese melts and browns in the oven.
Step 6: Cook on Stovetop Before Baking
Let the skillet cook on the stovetop for about 2–3 minutes to help the edges begin to set. This step aids in creating a nice crust that holds the frittata together beautifully.
Step 7: Bake Until Fully Set
Transfer your oven-safe skillet to the preheated oven and bake for 10–12 minutes. Keep an eye as the top becomes slightly golden and the center firms up, signaling that your frittata is ready for slicing and serving.
Step 8: Cool Slightly and Garnish
Once out of the oven, let the frittata cool for a few minutes to allow the flavors to settle and make slicing easier. Garnish with fresh parsley or chives if desired—this final touch adds a hint of herbal brightness and makes the dish look as amazing as it tastes.
How to Serve Mushroom and Spinach Frittata Recipe
Garnishes
Fresh herbs like parsley or chopped chives are perfect garnishes, adding liveliness and color that brighten every slice. A light sprinkle of cracked black pepper or a dash of paprika can also add a little visual and flavor punch.
Side Dishes
This Mushroom and Spinach Frittata Recipe pairs beautifully with crisp mixed greens tossed in a vinaigrette for a refreshing contrast. You can also serve it alongside crusty bread or a fresh fruit salad to balance out the savory richness and make your meal feel like a true celebration.
Creative Ways to Present
Consider cutting the frittata into bite-sized squares for easy party appetizers or layering it in a clear baking dish to showcase its colorful layers. Drizzling with a bit of balsamic glaze or dolloping with a mild yogurt or sour cream can add an elegant twist that surprises and delights.
Make Ahead and Storage
Storing Leftovers
After enjoying your frittata, wrap any leftovers tightly in plastic wrap or place them in an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 days, making it a fantastic option for quick breakfasts or lunches throughout the week.
Freezing
The Mushroom and Spinach Frittata Recipe freezes well. Slice it into portions and wrap each piece individually in foil or plastic wrap before storing them in a freezer-safe bag. This way, you can enjoy homemade goodness even on the busiest days by simply reheating.
Reheating
To reheat, gently warm your frittata slices in a microwave or oven until heated through. Oven reheating at 350°F for about 10 minutes helps maintain the best texture and flavor without drying it out. This makes it incredibly convenient to enjoy anytime.
FAQs
Can I use other vegetables besides mushrooms and spinach?
Absolutely! Feel free to swap or add veggies like bell peppers, zucchini, or cherry tomatoes to customize this Mushroom and Spinach Frittata Recipe to your taste. Just be sure to sauté firmer veggies first for the best texture.
What cheese works best in this frittata?
Cheddar, mozzarella, or feta are great choices, each bringing a unique flavor and texture. Cheddar offers sharpness, mozzarella melts beautifully, and feta adds a tangy punch. Choose based on your personal preference or what you have on hand.
Is this recipe gluten-free?
Yes, this Mushroom and Spinach Frittata Recipe is naturally gluten-free since it contains no wheat or gluten ingredients, making it a safe and tasty option for those avoiding gluten.
Can I add meat to this frittata?
Definitely! Adding cooked bacon, sausage, or ham can boost the protein and flavor, turning it into a heartier meal. Just sauté the meat first before adding the veggies to the pan.
What’s the best way to prevent the frittata from sticking to the pan?
Using a well-seasoned, oven-safe skillet and enough olive oil to coat the bottom helps prevent sticking. Letting the frittata cool slightly before slicing also makes removal easier.
Final Thoughts
This Mushroom and Spinach Frittata Recipe is a delightful way to bring wholesome, mouthwatering flavors to your table with minimal fuss. It’s a dish that feels like a warm hug on a plate, perfect for any meal of the day. I can’t wait for you to try it and see just how versatile and satisfying a simple egg-based dish can be!
Print
Mushroom and Spinach Frittata Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian, Gluten Free
Description
A delicious and healthy Mushroom and Spinach Frittata made with sautéed vegetables, eggs, and melted cheese, perfect for a nutritious breakfast or light lunch.
Ingredients
Egg Mixture
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 2 cups sliced mushrooms (cremini or button)
- 2 cups fresh spinach, roughly chopped
Cheese and Garnish
- 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
- Chopped fresh parsley or chives for garnish (optional)
Instructions
- Prepare egg mixture: In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside for later use.
- Sauté vegetables: Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced onion and cook for 2 to 3 minutes, until softened. Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until they are browned and tender. Stir in the chopped spinach and cook for another 1 to 2 minutes until wilted.
- Combine and set frittata: Spread the cooked vegetables evenly in the skillet. Pour the prepared egg mixture over the vegetables and sprinkle the shredded cheese evenly on top. Allow the mixture to cook on the stovetop for 2 to 3 minutes until the edges begin to set.
- Bake the frittata: Transfer the skillet to the preheated oven at 375°F (190°C) and bake for 10 to 12 minutes, or until the frittata is fully set and lightly golden on top.
- Serve and garnish: Remove the skillet from the oven and let the frittata cool slightly. Slice into wedges and garnish with fresh parsley or chives if desired. Serve warm or cold.
Notes
- This frittata is delicious served warm or cold and makes a great make-ahead breakfast or light lunch option.
- For extra protein, you can add cooked bacon or sausage to the vegetable mixture before adding the eggs.
- Use an oven-safe skillet to easily transfer from stovetop to oven without extra dishes.
- Feel free to swap spinach for kale or other leafy greens as preferred.
