Say hello to a breakfast that has become my trusty secret weapon for busy mornings, quick lunches, or those special weekend brunches: the Mushroom and Spinach Frittata. This beautifully golden dish features savory mushrooms, vibrant spinach, and melty cheese all nestled in a tender, oven-baked egg base. It’s hearty, healthy, and comes together in just half an hour, making it an easy favorite for Mediterranean-inspired, feel-good meals. Whether you enjoy it fresh from the oven or as a make-ahead dish from the fridge, Mushroom and Spinach Frittata never fails to impress with its burst of flavors and cheerful presentation.
Ingredients You’ll Need
The magic behind Mushroom and Spinach Frittata lies in its short list of staple ingredients. Each one not only adds flavor and texture but also brings out those vibrant layers of color that make this dish pop. Here’s what you’ll need, along with a helpful tip or note for each:
- Eggs (8 large): The heart and foundation of your frittata, lending protein, structure, and a naturally fluffy texture.
- Milk (1/4 cup): A touch of milk creates a creamy, custardy consistency—whole milk is classic, but any type Breakfast.
- Salt (1/2 teaspoon): Essential for elevating all the natural flavors—don’t skip it!
- Black pepper (1/4 teaspoon): Just the right amount of subtle kick, balancing the earthiness of the mushrooms.
- Olive oil (1 tablespoon): Adds Mediterranean flair and prevents sticking, while adding richness to the sautéed veggies.
- Onion (1/2 small, diced): Brings in a gentle, sweet aroma and rounds out the veggie mix perfectly.
- Mushrooms (2 cups, sliced): Choose cremini or button mushrooms for a deep, umami flavor—don’t crowd them in the pan!
- Fresh spinach (2 cups, roughly chopped): Fresh spinach wilts down beautifully and adds a bright, springy touch.
- Shredded cheese (1/2 cup): Cheddar for richness, mozzarella for melt, or feta for tang—your call!
- Fresh parsley or chives (optional): Sprinkled on top for a hit of freshness and an extra splash of color.
How to Make Mushroom and Spinach Frittata
Step 1: Prep the Egg Mixture
Start by preheating your oven to 375°F (190°C). In a medium bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is uniform and just a bit frothy. This quick step ensures a light, airy texture in every bite of your Mushroom and Spinach Frittata, making it taste luxuriously fluffy even with minimal fuss.
Step 2: Sauté the Veggies
Heat your trusty 10-inch oven-safe skillet over medium heat, then swirl in the olive oil. Toss in the diced onion and let it cook for 2 to 3 minutes until it softens and smells irresistibly sweet. Add your mushrooms and give them room to breathe as they cook for 5 to 6 minutes, taking on a beautiful brown color and releasing their savory aromas. When the mushrooms are tender and dreamy, add the chopped spinach and cook for just 1 to 2 minutes—watch it wilt into green goodness.
Step 3: Combine Everything in the Skillet
With your vegetables perfectly cooked, spread them out evenly in the skillet. Pour the egg mixture gently over the top, nudging the veggies as needed to disperse them throughout. Sprinkle your chosen shredded cheese in an even, loving layer. Resist the urge to stir! Let the skillet sit on the stove for another 2 to 3 minutes—just until the edges of the Mushroom and Spinach Frittata are beginning to set and pull away from the sides.
Step 4: Bake to Perfection
Transfer the skillet to your preheated oven and bake for 10 to 12 minutes, keeping a close eye toward the end. When the eggs are puffed, the top is gently golden, and the center is set (a tiny jiggle is ok), it’s time to take your frittata out. Let it cool for a couple of minutes—this makes slicing neater and helps lock in the flavors.
Step 5: Finish and Serve
Carefully slice the Mushroom and Spinach Frittata into wedges while it’s still warm. Garnish with a sprinkle of chopped parsley or chives for extra color and a fresh finish. Slide each slice onto a plate and watch your family or friends dive in with eager forks!
How to Serve Mushroom and Spinach Frittata
Garnishes
A handful of chopped fresh herbs like parsley, chives, or even a sprinkle of basil can do wonders for making your Mushroom and Spinach Frittata absolutely pop. Add a dash of extra black pepper or a tiny drizzle of good olive oil for a finishing touch that looks (and tastes) restaurant-quality.
Side Dishes
This frittata is wonderfully versatile, pairing well with a rustic slice of sourdough toast, a crisp green salad, or a helping of roasted potatoes. For brunch, why not serve it alongside some fresh fruit, a dollop of Greek yogurt, or even smoked salmon for a Mediterranean-inspired spread?
Creative Ways to Present
You can cut the Mushroom and Spinach Frittata into bite-size cubes or wedges and skewer them for grab-and-go brunch appetizers. Serve it chilled as a portable lunch, tucked into a sandwich, or wrap up a slice in a warm tortilla with avocado for a modern breakfast burrito twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Mushroom and Spinach Frittata, simply allow it to cool to room temperature, then store slices in an airtight container in the refrigerator for up to four days. The texture stays tender, and the flavors actually deepen a little overnight.
Freezing
Yes, you can freeze this frittata! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep their taste and texture for up to two months, making them a life-saver for busy mornings.
Reheating
For the best results, reheat your Mushroom and Spinach Frittata slices in the oven at 325°F for about 10 minutes, or in a skillet over low heat until warmed through. In a pinch, the microwave works fine too—just use brief bursts to avoid rubbery eggs.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw it completely and squeeze out as much liquid as you can before adding it to the skillet. This prevents the frittata from becoming watery but still delivers that lovely green color and mild flavor.
What other vegetables work well in a Mushroom and Spinach Frittata?
This frittata is super flexible! Try adding bell peppers, diced zucchini, cherry tomatoes, or even sliced asparagus. The key is to cook any additional veggies thoroughly before adding the eggs, so they’re tender and not watery.
Which cheese is best for this recipe?
Cheddar, mozzarella, and feta all work beautifully, each bringing its own twist—cheddar for sharpness, mozzarella for creaminess, and feta for a tangy kick. Mix and match, or use up what you have on hand!
Can I make Mini Mushroom and Spinach Frittatas in a muffin tin?
Yes, you can! Divide the sautéed veggies and egg mixture evenly among greased muffin cups, sprinkle with cheese, and bake at 375°F for about 15–18 minutes. These mini frittatas are perfect for portion control and breakfast on the go.
Is this frittata gluten free?
It sure is! Mushroom and Spinach Frittata contains no flour or gluten, making it an excellent choice for those on a gluten-free diet—just be mindful of any cross-contamination if you’re baking for someone highly sensitive.
Final Thoughts
There’s a reason Mushroom and Spinach Frittata has a permanent place in my kitchen and my heart: it’s flavorful, fuss-free, and endlessly adaptable. Whether you share it around a brunch table or savor it as a make-ahead breakfast, I hope you give it a try soon and discover just how easy it is to whip up a little magic with simple ingredients!
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
This Mushroom and Spinach Frittata is a delicious and easy-to-make dish that is perfect for breakfast or a light lunch. Packed with mushrooms, spinach, and cheese, this frittata is flavorful and satisfying.
Ingredients
Eggs 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)
Additional:
- 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
- Chopped fresh parsley or chives for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare egg mixture: Whisk together eggs, milk, salt, and pepper in a bowl.
- Cook vegetables: Sauté onion, mushrooms, and spinach in olive oil until tender.
- Combine ingredients: Spread cooked vegetables in a skillet, pour egg mixture over them, sprinkle with cheese.
- Bake: Cook on the stovetop briefly, then transfer to the oven to bake until set and golden.
- Serve: Let cool slightly, slice into wedges, and garnish with herbs.
Notes
- This frittata can be enjoyed warm or cold and is perfect for meal prep.
- For added protein, consider incorporating cooked bacon or sausage.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 255mg
