Spinach and Mushroom Frittata Recipe

Why You’ll Love This Recipe

This frittata is a versatile and wholesome meal. The spinach adds a nutrient-packed element, while the mushrooms provide a rich, earthy flavor. Combined with eggs and cheese, this dish is both filling and satisfying. The beauty of a frittata is its simplicity—everything comes together in one skillet, and it’s a great way to use up any leftover veggies or cheese you have on hand. Plus, it’s easy to make and perfect for meal prep!

Ingredients

• 2 cups fresh spinach
• 1 cup button mushrooms, sliced
• 6 large eggs
• ½ cup milk (whole or low-fat)
• 1 cup cheddar cheese, grated
• 2 tsp olive oil
• Salt and pepper, to taste

Directions

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C).

Step 2: Sauté the Vegetables

2. In an ovenproof skillet, heat olive oil over medium heat.
3. Add the sliced mushrooms and sauté until tender, about 5 minutes.
4. Add the spinach and cook until it wilts, about 2 minutes. Season with salt and pepper to taste.

Step 3: Prepare the Egg Mixture

5. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until frothy.

Step 4: Combine and Bake

6. Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle with grated cheddar cheese and stir gently to combine.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is puffed up and set.

Step 5: Serve

8. Let the frittata cool slightly before slicing into wedges. Serve warm or at room temperature.

Servings and Timing

• Yield: Serves 6
• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Variations

• Add herbs: Try adding fresh herbs like basil, thyme, or parsley to the egg mixture for extra flavor.
• Use different cheese: Swap the cheddar for mozzarella, feta, or goat cheese for a different taste.
• Add protein: Add cooked chicken, bacon, or sausage for a heartier frittata.
• Other veggies: Customize with other veggies like bell peppers, zucchini, or tomatoes for added color and nutrition.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the microwave for 30-45 seconds or in the oven at 350°F for 5-7 minutes until warm.

FAQs

Can I make this frittata ahead of time?

Yes, you can make this frittata in advance and store it in the fridge. It’s great for meal prep or as a make-ahead dish for brunch gatherings.

Can I use a different pan if I don’t have an ovenproof skillet?

Yes, you can start by sautéing the vegetables in a regular skillet and then transfer the mixture to a baking dish for the oven. Just make sure the baking dish is oven-safe.

Can I freeze this frittata?

Yes, you can freeze the frittata for up to 3 months. To reheat, thaw in the fridge overnight and warm it in the oven.

Can I use frozen spinach?

Yes, frozen spinach will work, but be sure to thaw and drain any excess moisture before adding it to the skillet.

Conclusion

This Spinach and Mushroom Frittata is a simple, flavorful, and nutritious dish that’s perfect for any meal of the day. It’s a versatile recipe that you can easily customize based on what you have available, making it a fantastic option for both busy weekdays and leisurely weekends. With its fluffy texture and satisfying taste, this frittata is sure to become a favorite in your recipe rotation!

Spinach and Mushroom Frittata Recipe

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• Author: Paula
• Total Time: 35 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

This Spinach and Mushroom Frittata is a delicious, nutritious dish with a fluffy egg base, sautéed mushrooms, and nutrient-packed spinach. It’s perfect for brunch, breakfast, or a light dinner, and can be easily customized to suit your taste.

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Ingredients

2 cups fresh spinach

1 cup button mushrooms, sliced

6 large eggs

½ cup milk (whole or low-fat)

1 cup cheddar cheese, grated

2 tsp olive oil

Salt and pepper, to taste

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In an ovenproof skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until tender, about 5 minutes.
3. Add the spinach and cook until it wilts, about 2 minutes. Season with salt and pepper to taste.
4. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until frothy.
5. Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle with grated cheddar cheese and stir gently to combine.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is puffed up and set.
7. Let the frittata cool slightly before slicing into wedges. Serve warm or at room temperature.

Notes

Try adding fresh herbs like basil, thyme, or parsley for extra flavor.

Swap the cheddar for mozzarella, feta, or goat cheese for a different taste.

For a heartier frittata, add cooked chicken, bacon, or sausage.

Customize with other veggies like bell peppers, zucchini, or tomatoes.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 2g
• Sodium: 320mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 14g
• Cholesterol: 195mg