Easy Spinach Mushroom Frittata

An Easy Spinach Mushroom Frittata that’s ready in under 30 minutes. A delicious dish perfect for brunch or light supper.

Need a simple meal? This Easy Spinach Mushroom Frittata uses just one pan and can be whipped up in no time. I serve this with my potatoes wedges and it’s always a big hit with everyone!

Frittatas are the greatest for a fridge clear out at the end of the week when you want to use up whatever vegetables are left. They also travel well, so you can pack up slices for picnics or Lunches.

Ingredient Notes & Substitutions

• Eggs – The fresher the egg, the better the flavor; use large or jumbo eggs. I use a ratio of 1 egg per inch of the size of your pan (10-inch pan – use 10 large or jumbo eggs).
• Dairy: I like to use cream. Heavy cream, whipping cream, single cream, and half-and-half are all great options. You can also use whole milk, crème fraîche, sour cream, or greek yogurt. Just avoid low fat or skim milk as they are too watery for a Frittata. If nessasary, you can omit the dairy altogether, but it will lack the creamy texture.
• Spinach – You can use baby spinach, chopped leaf spinach, or frozen spinach that has been thawed and squeezed of all the liquid.
• Mushrooms – I prefer to use brown mushrooms (cremini, baby Bellas, or chestnut mushrooms) because they have a deeper flavor, but you can also use button or white mushrooms.
• Cheese – I love how Parmasean cheese tastes mixed into the eggs, but you can use any easy melting cheese (except for feta cheese which may not melt easily, but it’s an excellent option for a Frittata).
• Onions – Red onions add a sweet element to the dish, but you can use any variety you have on hand.
• Garlic – I love this recipe with fresh garlic, but you can use garlic powder in its place.

Step By Step Instructions

Preheat your oven to 400°F/200°C. In a medium bowl, whisk together eggs, and cream (or milk), until the yolks and whites are fully blended.

Add the kosher salt, fresh ground pepper, and Parmesan cheese, and set the mixture aside.

In a 10-inch oven-safe skillet, heat the olive oil over medium heat, and add the onions and mushrooms.

Saute the onions and mushrooms together until the onions are soft and the mushrooms are browned (about 8 minutes). Add the garlic to the pan and sauté for another minute. Then add the spinach.

Sauté the spinach until wilted, 2 to 3 minutes. Then pour the egg mixture into the skillet.

Rearrange the spinach and mushroom mixture in an even layer.
Sprinkle the top with a little more Parmesan cheese.

Cook for about 5 to 7 minutes over medium heat until the bottom is set and lightly browned. You can check by pulling it up on the side with a spatula.

Place the skillet in the oven and bake for 10 to 15 minutes until the top is puffed and slightly browned. The center of the frittata should jiggle slightly when you shake the pan. 

Let rest for ten minutes, then cut into wedges and serve warm.

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Let’s Make Easy Spinach Mushroom Frittata

A scrumptious one-pot dish using eggs, Parmesan cheese, red onions, mushrooms, and spinach.

5 from 11 votes

Prep15 minutes minutes

Cook25 minutes minutes

Total40 minutes minutes

Serves: 8

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Ingredients

• ▢ 10 large eggs
• ▢ ⅓ cup milk or cream
• ▢ ¾ teaspoon kosher salt
• ▢ Fresh ground black pepper
• ▢ ½ cup Parmesan cheese freshly grated plus more for topping
• ▢ 2 tablespoon olive oil
• ▢ 1 red onion sliced
• ▢ 2 cloves garlic minced
• ▢ 8 ounces fresh mushrooms sliced
• ▢ 8 ounces spinach leaves

US Customary – Metric

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Instructions

• Preheat the oven to 400°F.
• In a medium bowl, whisk together eggs and milk until the egg whites and yolks are completely blended with the milk. Then whisk in kosher salt, fresh ground pepper, and Parmesan cheese.  Set the mixture aside.
• In a 10-inch oven-safe skillet, heat the olive oil over medium heat.
• Saute the onions and mushrooms together until the onions are soft and the mushrooms are browned (about 8 minutes).
• Add the garlic to the pan and sauté for another minute.
• Add the spinach and sauté until wilted, 2 to 3 minutes.
• Pour the egg mixture into the skillet.
• Rearrange the spinach and mushroom mixture in an even layer.
• Cook for about 5 to 7 minutes over medium heat until the bottom is set and lightly browned. You can check by pulling it up on the side with a spatula. Sprinkle the top with a little more Parmesan cheese.
• Place the skillet in the oven and bake for 10 to 15 minutes until the top is puffed and slightly browned. The center of the frittata should jiggle slightly when you shake the pan. 
• Let rest for ten minutes, then cut into wedges and serve warm.

Tips + Notes

• Don’t skip cooking your vegetables – Raw vegetables will release too much moisture and won’t be fully cooked by the time the eggs are cooked.
• Be sure to cook your mushrooms until the liquid evaporates, as leaving the liquid can affect the texture of your finished dish.
• Keep an eye on your frittata while it bakes, and cook until the eggs have puffed and browned slightly, and the center jiggles a little when you give it a shake.  
• Try not to overcook your frittata – You want it to still have a little jiggle in the center when you remove it from the oven. The pan’s residual heat will continue cooking the frittata once you remove it from the oven. Eggs that cook too long have a spongey, dry, unpleasant texture

Nutrition Information:

Calories: 160 (8%)| Carbohydrates: 5g (2%)| Protein: 11g (22%)| Fat: 11g (17%)| Saturated Fat: 3g (19%)| Polyunsaturated Fat: 2g| Monounsaturated Fat: 5g| Trans Fat: 1g| Cholesterol: 210mg (70%)| Sodium: 425mg (18%)| Potassium: 368mg (11%)| Fiber: 1g (4%)| Sugar: 2g (2%)| Vitamin A: 3021IU (60%)| Vitamin C: 10mg (12%)| Calcium: 151mg (15%)| Iron: 2mg (11%)

Nutritional Data Disclaimer

Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Author:Erren Hart

Course:lunch, Main

Cuisine:Italian

Keyword:Easy Spinach Mushroom Frittata, Frittata recipe, Spinach Mushroom Frittata

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