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
Scale
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.
