Easy Spinach Mushroom Frittata

4.89 from 9 votes

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

Course lunch, Main

Cuisine Italian

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

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 160

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.

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