Ever feel like breakfast is the hardest meal of the day? You want something healthy, but you’re short on time. Cereal is fast but leaves you hungry an hour later.
This Mushroom and Spinach Frittata is the answer. It’s a fancy-sounding dish that’s secretly super easy to make.
You can eat it hot for breakfast, cold for lunch, or with a salad for a light dinner. It’s the simple, delicious meal that fits anywhere in your busy life.
Why This Frittata Recipe Just Works
This isn’t just any frittata recipe. It’s the one I’ve perfected after years in the kitchen. It’s fluffy, full of flavor, and never, ever watery.
We’ll use simple ingredients you probably already have. Plus, I’ll share a few tricks that make a huge difference.
What You’ll Need
- Large eggs: 8 of them
- Mushrooms: 8 ounces, cremini or white button
- Spinach: 5 ounces, fresh
- Yellow onion: 1 small, chopped
- Garlic: 2 cloves, minced
- Milk or heavy cream: 1/4 cup
- Parmesan cheese: 1/2 cup, grated
- Olive oil or butter: 1 tablespoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Tools You’ll Use
- 10-inch oven-safe skillet (cast iron is great)
- Large bowl
- Whisk
- Knife and cutting board
- Spatula
How to Make the Perfect Mushroom and Spinach Frittata
Step 1: Get Ready
Preheat your oven to 400°F (200°C). Make sure an oven rack is in the middle position.
Step 2: Cook the Veggies
Heat the oil or butter in your skillet over medium heat. Add the chopped onion and cook for about 5 minutes until it’s soft.
Step 3: Brown the Mushrooms
Add the sliced mushrooms to the skillet. Let them cook without moving them for a few minutes so they get some nice brown color. Then, stir and cook until all their water has evaporated.
Step 4: Wilt the Spinach
Add the garlic and cook for 30 seconds. Toss in the fresh spinach and stir until it just wilts down. Remove the skillet from the heat.
Step 5: Mix the Eggs
In your large bowl, whisk the eggs, milk, Parmesan cheese, salt, and pepper together. Just mix until everything is combined—don’t go crazy here.
Step 6: Put It All Together
Pour the egg mixture over the vegetables in the skillet. Use a spatula to gently spread everything out evenly.
Step 7: Stovetop First
Put the skillet back on medium heat for about 2-3 minutes. This helps set the edges of the frittata before it goes into the oven.
Step 8: Bake It
Transfer the skillet to the preheated oven. Bake for 10-15 minutes. It’s done when the center is just set and doesn’t jiggle.
Step 9: Rest and Serve
Let the frittata cool in the pan for at least 5 minutes before slicing. This helps it hold its shape.
Pro Tips From My Kitchen
After making hundreds of frittatas, I’ve learned a few things. These tips will help you get it right on the first try.
- Squeeze Your Spinach: If you use frozen spinach, thaw it completely and squeeze out every last drop of water. Water is the enemy of a good frittata.
- Don’t Over-Whisk: Whisk the eggs just enough to break the yolks and mix them. Overdoing it can make the final texture tough and rubbery.
- Cook Veggies First: Always cook your vegetables before adding the eggs. This removes extra water and deepens their flavor, preventing a soggy mess.
- Use an Oven-Safe Pan: This is a one-pan meal. A well-seasoned cast-iron skillet is my favorite because it goes from stovetop to oven with no problem.
Substitutions and Variations
This recipe is a great starting point. Feel free to change things up based on what you like or what you have in the fridge.
| Component | Swap Idea 1 | Swap Idea 2 |
|---|---|---|
| Cheese | Feta | Goat Cheese |
| Veggies | Bell Peppers | Asparagus |
| Herbs | Fresh Parsley | Chives |
| Protein | Cooked Bacon | Diced Ham |
A little bit of crumbled feta cheese on top before baking is amazing. Or try adding some chopped bell peppers with the onions for more color and flavor.
Make-Ahead and Storage Tips
This dish is perfect for meal prep. You can cook the vegetables a day or two in advance and store them in the fridge.
When you’re ready to eat, just whisk your eggs and finish the recipe. The whole frittata also keeps really well.
Leftovers and Storage
Let the frittata cool completely. You can store it in an airtight container in the refrigerator for up to 4 days.
Eat leftovers cold, at room temperature, or gently reheated in the microwave or oven.
Let’s Talk Nutrition
Here’s a rough idea of the nutrition for one serving if the frittata is cut into 6 slices.
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 160 kcal |
| Protein | 12 g |
| Fat | 11 g |
| Carbohydrates | 3 g |
Dietary Swaps
- Dairy-Free: Use unsweetened almond milk instead of cow’s milk and a dairy-free Parmesan or just leave the cheese out.
- Keto/Low-Carb: This recipe is naturally low-carb. Use heavy cream instead of milk to increase the fat content if that fits your goals.
What to Serve with Your Frittata
A frittata can be a whole meal by itself, but it also plays well with others.
| Meal | Serving Suggestion |
|---|---|
| Breakfast | Slice of toast |
| Brunch | Fruit salad |
| Lunch | Simple green salad |
| Dinner | Roasted potatoes |
Frequently Asked Questions
Q1. Why did my frittata come out watery?
Ans: This usually happens for two reasons. Either the vegetables weren’t cooked enough to release their moisture, or you used frozen spinach and didn’t squeeze it completely dry.
Q2. Can I make this in a different pan?
Ans: Yes, but it must be oven-safe. If you don’t have one, you can cook the veggies in a regular pan and transfer them to a greased pie dish before adding the eggs and baking.
Q3. Can I use different cheeses?
Ans: Of course. Feta, goat cheese, cheddar, and Swiss all work well. Use what you love.
Q4. How do I know when the frittata is perfectly cooked?
Ans: The edges should be firm and lightly browned. The center should have a slight jiggle, but not look wet. It will continue to cook a little after you take it out of the oven.
Wrapping Up
There you have it. A simple, flexible recipe for a mushroom and spinach frittata that’s perfect for any meal.
It’s proof that you don’t need a lot of time or fancy skills to make something delicious and satisfying.
Now it’s your turn. Give this recipe a try and see how easy it is. Let me know how it goes in the comments below! I’d love to hear about your creations.
