Let me introduce you to a breakfast wonder that strikes the perfect balance between wholesome and utterly delicious: the Mushroom and Spinach Frittata. This Mediterranean classic is ready in just 30 minutes, with tender mushrooms and vibrant spinach tucked into fluffy, cheesy eggs. Not only is it a superstar for brunch, but it also makes a fulfilling lunch or quick weeknight dinner. Whether you’re feeding a crowd or meal prepping for the week, this Mushroom and Spinach Frittata brings vivid color, satisfying protein, and all-day flavor to your table.
Ingredients You’ll Need
You’ll be surprised by how basic yet impactful these ingredients are. Each component adds a special touch—whether it’s flavor, creaminess, or a pop of color—coming together to create the irresistible Mushroom and Spinach Frittata.
- 8 large eggs: The heart of every frittata—use fresh eggs for the fluffiest texture.
- ¼ cup milk: Lightens up the egg mixture and delivers silkiness.
- 1 cup fresh spinach, chopped: Adds color, nutrients, and a fresh bite.
- 1 cup mushrooms, sliced (button or cremini): Earthy flavor and meaty texture anchor the dish.
- ½ cup shredded mozzarella or feta cheese: Mozzarella melts smoothly; feta offers tang—choose your favorite.
- ¼ cup grated Parmesan cheese: Infuses the frittata with a nutty, salty depth.
- 1 small onion, finely chopped: Gives a gentle, sweet undertone to the vegetable mix.
- 2 cloves garlic, minced: Brings irresistible aroma and complexity.
- 2 tablespoons olive oil: Ensures sautéed veggies stay tender and adds Mediterranean flair.
- ½ teaspoon salt: Brightens all the flavors—don’t skimp!
- ¼ teaspoon black pepper: Adds mild heat and sharpness.
- ¼ teaspoon dried thyme or Italian seasoning: Provides subtle herby undertones—pick whichever you love most.
How to Make Mushroom and Spinach Frittata
Step 1: Prep Your Ingredients
Gather and chop everything before you start. Crack your eggs into a bowl, measure out the cheeses, chop the spinach, slice the mushrooms, dice the onion, and mince the garlic. Having everything prepped and ready will make assembling this Mushroom and Spinach Frittata a total breeze.
Step 2: Whisk the Egg Mixture
In a large bowl, combine the eggs, milk, salt, pepper, and dried thyme (or Italian seasoning). Give the mixture a thorough whisk until it’s well blended. This ensures your eggs will bake up golden, fluffy, and full of herby flavor. Set the bowl aside so it’s ready when your veggies are finished.
Step 3: Sauté the Vegetables
Heat olive oil in an oven-safe skillet (8 to 10 inches is perfect) over medium heat. Add the finely chopped onion and sauté for about 2–3 minutes until it starts to turn translucent and sweet. Next, toss in the garlic and mushrooms. Stir occasionally, sautéing for another 5–7 minutes until the mushrooms are browned and most of their moisture has cooked away. Finally, pile in the chopped spinach and stir just until it wilts, about 1–2 minutes.
Step 4: Assemble the Frittata
Reduce the heat to low and use your spatula to evenly spread the mushroom and spinach mixture across the skillet. Carefully pour the egg mixture on top, ensuring the vegetables are evenly distributed. Sprinkle in your mozzarella (or feta) and Parmesan cheeses to add creaminess and flavor in every bite.
Step 5: Cook and Bake
Allow the frittata to cook undisturbed on the stovetop for 2–3 minutes, just until you see the edges start to set. This gives the Mushroom and Spinach Frittata a lovely structure before baking. Then, transfer your skillet to the preheated oven and bake for 12–15 minutes, or until the center is just set and the top is pale gold. Let it cool in the pan for 5 minutes before slicing—it’ll be much easier and neater to serve.
How to Serve Mushroom and Spinach Frittata
Garnishes
Freshness always adds that special finishing touch. Try topping your Mushroom and Spinach Frittata with a generous scatter of chopped fresh parsley or basil, an extra tumble of Parmesan, or a sprinkle of red pepper flakes if you love a little heat. A squeeze of fresh lemon brings brightness and makes every bite pop.
Side Dishes
Pair your frittata with a crisp green salad tossed in a lemony vinaigrette or a side of roasted potatoes for extra heartiness. For brunch, serve with fresh fruit and a crusty slice of sourdough. These accompaniments make the Mushroom and Spinach Frittata the star of any meal, from cozy breakfast to effortless dinner.
Creative Ways to Present
Cut your frittata into wedges or squares for a classic look, but don’t hesitate to slice it into thin triangles and stack them for a pretty appetizer platter. You can also serve this Mushroom and Spinach Frittata atop toasted English muffins, tucked into wraps, or even diced into bite-sized pieces for a brunch buffet. The possibilities are only limited by your imagination!
Make Ahead and Storage
Storing Leftovers
Leftover Mushroom and Spinach Frittata is a treasure on busy mornings. Store cooled slices in an airtight container in the refrigerator for up to 4 days. The flavor deepens as it sits, making for fantastic grab-and-go breakfasts or protein-packed snacks.
Freezing
If you want to stash away some healthy meals, wrap individual portions of cooked, cooled frittata tightly in plastic wrap then foil. Freeze for up to three months. When you’re ready to enjoy, simply thaw overnight in the fridge.
Reheating
Gently reheat your frittata in the microwave (about 30 seconds per slice) or in a covered skillet over low heat. If reheating from frozen, let it thaw first for the best texture. Your Mushroom and Spinach Frittata will regain its soft, fluffy texture and savory goodness every time.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw the spinach and squeeze out as much moisture as possible before adding it to your pan. This keeps the Mushroom and Spinach Frittata from becoming watery and ensures it stays light and fluffy.
What types of mushrooms work best?
Button or cremini mushrooms are both perfect for this recipe. If you love deeper, meatier flavor, try baby bella or even a mix of wild mushrooms. Just slice them evenly so they cook at the same rate.
Can I make this dairy-free?
Yes! Swap out the milk for a dairy-free alternative like almond or oat milk, and use your favorite non-dairy cheeses (or skip them altogether). The Mushroom and Spinach Frittata will still bake up beautifully.
How do I know when the frittata is done baking?
The frittata is ready when the center is fully set—just give the skillet a gentle shake, and look for firmness with a little spring. If you insert a knife, it should come out clean, and the top will be lightly golden.
Can I add more vegetables or herbs?
Definitely! Frittatas are endlessly adaptable. Try stirring in chopped peppers, sun-dried tomatoes, or fresh herbs like chives or dill. Just make sure not to overload the pan, so the Mushroom and Spinach Frittata cooks through evenly.
Final Thoughts
When you’re craving a vibrant, satisfying, and flexible meal, it doesn’t get much better than the Mushroom and Spinach Frittata. Whether it’s a lazy weekend brunch or quick dinner, give it a try and make this recipe your own—it’s bound to become a staple in your kitchen.
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Mushroom and Spinach Frittata Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Mushroom and Spinach Frittata is a flavorful and satisfying dish perfect for breakfast or brunch. Packed with mushrooms, spinach, and cheesy goodness, it’s a versatile recipe that can be enjoyed warm or cold.
Ingredients
Egg Mixture:
- 8 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme or Italian seasoning
Vegetable Mixture:
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced (button or cremini)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoon olive oil
Cheese:
- ½ cup shredded mozzarella or feta cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Prepare Egg Mixture: Whisk together eggs, milk, salt, pepper, and dried thyme in a bowl.
- Sauté Vegetables: Cook onion in olive oil until softened. Add garlic, mushrooms, and cook until browned. Stir in spinach and wilt.
- Combine and Bake: Spread vegetable mixture in skillet, pour egg mixture over, top with cheeses. Cook on stovetop, then bake until set.
- Rest and Serve: Let the frittata rest for 5 minutes before slicing and serving.
Notes
- This frittata can be served warm, at room temperature, or chilled.
- Add red pepper flakes for a kick or swap in kale for spinach if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2 g
- Sodium: 370 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 260 mg
