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An Easy Spinach Mushroom Frittata that’s ready in under 30 minutes. A delicious dish perfect for brunch or light supper.
Today, I’m excited to share one of my all-time favorite recipes: an Easy Spinach Mushroom Frittata. This dish is perfect for weekend brunches with friends or when I want a wholesome, flavorful meal at home. You’ll love the aroma that fills your kitchen as it cooks. It’s not just delicious, but also incredibly simple to make.
Delicious By Design
We wanted to make a tasty meal that was easy to cook, so we came up with this Easy Spinach Mushroom Frittata recipe. We mixed eggs, Parmesan cheese, onions, mushrooms, and spinach to create a dish that’s both yummy and healthy. It’s simple to make in just one pan, which is great for busy days. We made sure the instructions were easy to follow so that anyone could enjoy cooking and eating this delicious homemade meal.
What You’ll Need
For best flavor, use fresh large or jumbo eggs, about 1 per inch of your pan’s size. Creamy dairy options like cream, whole milk, crème fraîche, or Greek yogurt work well, but avoid low-fat or skim milk for a creamy texture. Spinach can be fresh, chopped, or thawed from frozen (squeezed of extra moisture). Brown mushrooms add depth, but button or white mushrooms also work. Parmesan cheese blends nicely with eggs, but any easy-melting cheese is suitable except for feta. Red onions offer sweetness, while fresh garlic or garlic powder can be used interchangeably.
How To Make Spinach Mushroom Frittata
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
- Whisk together eggs, milk, salt, pepper, and Parmesan cheese in a bowl until well combined. (image 1)
- Heat olive oil in a skillet and sauté sliced onions and mushrooms until softened and browned. (image 2)
- Stir in minced garlic and cook for another minute before adding spinach, cooking until wilted. (image 3)
- Pour the prepared egg mixture into the skillet, ensuring an even distribution. (image 4)
- Cook over medium heat until the bottom sets and lightly browns. (image 4)
- Sprinkle with more Parmesan cheese and bake until the top is puffed and golden. (image 5)
- Let it rest for a few minutes, then cut into wedges and serve warm. (image 6)
Make It Your Own
Feel free to get creative with your frittata! Add diced bell peppers, diced tomatoes, or cooked bacon for extra flavor and texture. You can also swap spinach for kale or arugula for a different twist.
Recipe Tips
- 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.
Storage & Freezing Instructions ❄
Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual slices tightly in plastic wrap and aluminum foil, then store in a freezer-safe bag for up to 1 month. To reheat, thaw overnight in the refrigerator, then microwave or bake until warmed through.
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Recipe
Easy Spinach Mushroom Frittata
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
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
- 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
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