If you are searching for a delightful, healthy, and truly satisfying meal to brighten up any time of day, you must try this Mushroom and Spinach Frittata Recipe. It’s a perfect harmony of tender mushrooms, fresh spinach, and creamy eggs creating a dish that is as delicious as it is colorful. Whether you’re making breakfast, lunch, or dinner, this frittata offers richness and freshness in every bite, showcasing just how simple ingredients can come together to create something truly special.
Ingredients You’ll Need
The beauty of this Mushroom and Spinach Frittata Recipe lies in its simplicity. Each ingredient has a role, adding depth, flavor, or texture, while keeping the overall dish light and healthy.
- 6 large eggs: The foundation of the frittata, providing richness and structure to hold all ingredients together.
- 1 cup of mushrooms (cremini or portobello): Adds an earthy, savory flavor and meaty texture for heartiness.
- 1 cup of spinach (fresh or frozen): Brings vibrant color and a delicate mildness that balances the dish perfectly.
- 1 medium zucchini, sliced thin: Offers a light crunch and subtle sweetness to contrast the mushrooms.
- 1 small onion, finely chopped: Adds a hint of sweetness and depth when sautéed.
- ½ cup of shredded cheese (optional): Choose cheddar, mozzarella, or goat cheese for creaminess and tangy richness.
- 1 tablespoon of olive oil: Essential for sautéing veggies and lending a smooth, fruity undertone.
- 2 cloves of garlic, minced: Gives a punch of aromatic flavor that complements the mushrooms and spinach.
- Salt and pepper, to taste: Vital for enhancing and balancing all flavors in your frittata.
- A pinch of red pepper flakes (optional): Adds a gentle heat if you like a little kick to your dish.
How to Make Mushroom and Spinach Frittata Recipe
Step 1: Prep Your Ingredients
The first step to kitchen success is prepping everything so it’s ready to go. Thinly slice your zucchini, finely chop the onion, clean and slice the mushrooms, get your spinach rinsed or thawed, and mince the garlic. Having everything at hand means smooth sailing in the steps ahead.
Step 2: Sauté the Vegetables
Start by heating your olive oil in an oven-safe skillet over medium heat. Sauté the onion for 2 to 3 minutes until it becomes translucent and sweet. Next, stir in the garlic and let it cook for about a minute until fragrant. Add mushrooms, cooking them for 5 minutes until golden and caramelized – this is where a lot of flavor develops. Introduce the zucchini and cook for 3 to 4 minutes. Finally, add the spinach and stir until it wilts beautifully. Season with salt, pepper, and red pepper flakes for a subtle warmth. Your kitchen will smell heavenly at this point!
Step 3: Whisk the Eggs
Crack the eggs into a bowl and whisk them well until frothy and combined with a pinch of salt and pepper. If you love cheese, stir in half of your shredded cheese now so it melds into the batter and enhances every bite.
Step 4: Combine Eggs and Vegetables
Spread the perfectly sautéed vegetables evenly across the skillet. Pour your luscious egg mixture over the top and gently stir once to make sure everything is a bit mixed but still evenly distributed. Then sprinkle the remaining cheese over the top for a golden, melty finish.
Step 5: Cook and Bake
Turn your skillet down to low heat, letting the frittata cook gently for 3 to 4 minutes until the bottom begins to set. Now, preheat your oven’s broiler and transfer the skillet to the oven. Broil for 5 to 7 minutes until the top is beautifully golden and the eggs are fully set. If you don’t have a broiler, simply bake it at 350°F (175°C) for 10 to 12 minutes and watch the magic happen.
Step 6: Serve and Enjoy
Once out of the oven, allow your frittata to cool for a few minutes. Loosen the edges with a spatula, slide it carefully onto a cutting board, then slice into golden wedges. This is the moment to add optional garnishes like fresh parsley, chopped chives, or a dollop of sour cream or Greek yogurt to add a refreshing element.
How to Serve Mushroom and Spinach Frittata Recipe
Garnishes
To bring that extra layer of freshness and visual appeal, consider sprinkling fresh herbs such as parsley or chives on top. A little dollop of creamy sour cream or tangy Greek yogurt nestled beside each slice elevates the dish beautifully, balancing richness with refreshing creaminess.
Side Dishes
This Mushroom and Spinach Frittata Recipe shines best with simple sides that complement without overpowering. Crisp mixed greens dressed lightly with lemon vinaigrette, crusty bread for dipping, or a small bowl of roasted potatoes make perfect companions to round out your meal.
Creative Ways to Present
For brunch gatherings, serve your frittata wedges on a large wooden board surrounded by small bowls of olive tapenade, roasted cherry tomatoes, or marinated olives. Alternatively, cut the frittata into smaller squares for bite-sized appetizers that everyone can enjoy while mingling.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Mushroom and Spinach Frittata Recipe, simply store them in an airtight container in the refrigerator for up to 3 days. This makes it an excellent option for quick breakfasts or lunches throughout the week.
Freezing
This frittata freezes nicely for longer storage. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months without losing flavor or texture.
Reheating
Reheat your frozen or refrigerated frittata slices in a skillet over low heat or in the microwave for a minute or two until warmed through. To retain crispiness, reheating in the oven at 350°F (175°C) for 10 minutes is a great trick that brings back a fresh-from-the-kitchen feel.
FAQs
Can I use other vegetables instead of mushrooms and spinach?
Absolutely! While mushrooms and spinach are classic for this recipe, you can swap in bell peppers, asparagus, kale, or even sun-dried tomatoes for different flavors and textures. Just adjust cooking times based on the veggies’ water content.
Do I have to use cheese in this Mushroom and Spinach Frittata Recipe?
Cheese is optional but recommended because it adds creaminess and flavor. If you prefer a dairy-free or lighter frittata, feel free to leave it out or try a cheese alternative.
Can I make this recipe vegan or vegetarian?
This recipe is vegetarian as-is but not vegan because it uses eggs and cheese. To make it vegan, you’d need to substitute eggs with a chickpea flour batter or a commercial egg replacer and use vegan cheese alternatives.
What kind of skillet should I use?
Use an oven-safe skillet, such as cast iron or stainless steel, so you can easily transition from stovetop to oven or broiler. Non-stick pans are convenient but make sure they’re oven-safe if you plan to finish the frittata in the oven.
Can I prepare the frittata the night before?
Yes! You can make the entire frittata ahead and keep it covered in the fridge overnight. Simply reheat before serving, and it will taste just as delicious and fresh.
Final Thoughts
There’s something incredibly comforting and delightful about a Mushroom and Spinach Frittata Recipe that combines simple, wholesome ingredients into one beautiful dish. Whether you’re feeding family, entertaining friends, or making a wholesome solo meal, this frittata is sure to become a favorite you return to again and again. Don’t hesitate—grab those fresh veggies and eggs, and create some magic in your kitchen!
Print
Mushroom and Spinach Frittata Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and nutritious Mushroom and Spinach Frittata, perfect for breakfast or brunch. This dish combines sautéed vegetables and fluffy eggs, finished under the broiler for a golden top. Easy to make and customizable with your favorite cheese and garnishes.
Ingredients
Egg Mixture
- 6 large eggs
- Salt and pepper, to taste
- ½ cup shredded cheese (cheddar, mozzarella, or goat cheese; optional)
Vegetables
- 1 cup mushrooms (cremini or portobello)
- 1 cup spinach (fresh or thawed and drained if frozen)
- 1 medium zucchini, sliced thin
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- A pinch of red pepper flakes (optional)
Other
- 1 tablespoon olive oil
- Optional Garnishes: fresh parsley or chives, dollop of sour cream or Greek yogurt
Instructions
- Prep Your Ingredients: Thinly slice the zucchini, finely chop the onion, clean and slice the mushrooms, prepare the spinach by rinsing if fresh or thawing and draining if frozen, and mince the garlic.
- Sauté the Vegetables: Heat an oven-safe skillet over medium heat and add olive oil. Sauté the onion for 2–3 minutes until translucent. Add the minced garlic and cook for 1 minute until fragrant. Add mushrooms and cook for 5 minutes until golden brown. Then add zucchini and sauté for another 3–4 minutes. Add spinach and cook until wilted or heated through. Season with salt, pepper, and red pepper flakes if using.
- Whisk the Eggs: In a bowl, whisk the eggs until frothy. Season with a pinch of salt and pepper. Stir in half of the shredded cheese if using.
- Combine Eggs and Vegetables: Evenly distribute the sautéed vegetables in the skillet. Pour the whisked eggs over the vegetables and gently stir once to combine. Sprinkle the remaining cheese on top.
- Cook and Bake: Reduce the stove heat to low and cook the frittata for 3–4 minutes until the bottom starts to set. Preheat your oven’s broiler. Transfer the skillet to the oven and broil for 5–7 minutes until the top is golden and the eggs are fully set. If you do not have a broiler, bake in a preheated oven at 350°F (175°C) for 10–12 minutes instead.
- Serve and Enjoy: Remove the skillet from the oven and let the frittata cool for a few minutes. Loosen the edges with a spatula, slide the frittata onto a cutting board, slice into wedges, and serve with optional garnishes like fresh parsley, chives, sour cream, or Greek yogurt.
Notes
- Use an oven-safe skillet to seamlessly transition from stove to oven.
- If using frozen spinach, make sure to thaw and drain excess liquid before cooking to avoid watery frittata.
- Cheese is optional but adds a creamy texture and flavor.
- Adjust red pepper flakes to control heat level or omit for a milder dish.
- Let the frittata cool before slicing to help it set properly and make slicing easier.
