This spinach mushroom frittata is a flavorful and nutrient-packed dish that perfectly balances simplicity with wholesome ingredients.
Rich in protein from eggs and cheese, it’s an excellent choice for anyone seeking a satisfying, high-protein meal.
The addition of fresh spinach and mushrooms boosts the fiber content and adds essential vitamins and minerals, including Vitamin A and iron.
With moderate fat content featuring healthy monounsaturated fats from olive oil and cheese, this frittata provides sustained energy without excess saturated fat.
Quick to prepare and versatile enough for breakfast, brunch, or even a light dinner, it’s ideal for everyday cooking and meal prepping.
Plus, baking the frittata ensures even cooking and a fluffy texture, making it both comforting and nutritious for the whole family.
Must-Have Tools for Perfect Results
10-Inch Cast Iron Skillet
Ideal for sautéing vegetables and oven-baking the frittata. Cast iron retains heat evenly, ensuring your frittata cooks perfectly without hot spots—plus, it’s durable for lifelong use.
Mixing Bowl
A large, sturdy bowl is essential for whisking together eggs, cheese, and seasonings. Look for one with a non-slip base to make mixing easier and mess-free.
Non-Stick Cooking Spray
Helps prevent sticking when preparing your skillet and makes cleanup a breeze, preserving your pan’s seasoning and extending its life.
Sharp Chef’s Knife
Perfect for chopping onions, mushrooms, and garlic finely and safely. A sharp knife speeds prep time and improves kitchen efficiency.
Measuring Cups and Spoons
Precise measuring tools ensure the right balance of ingredients, helping you achieve consistent results every time.
Quick & Easy Spinach and Mushroom Frittata
Ingredients
Equipment
Method
- Preheat the Oven: Set your oven to 400°F (200°C) to ensure it reaches the right temperature by the time the frittata is ready for baking. Preheating is essential for even cooking and to help the eggs set properly in the oven.
- Prepare the Egg Mixture: In a large mixing bowl, crack all 8 eggs and whisk them vigorously until the yolks and whites are fully combined. Add the shredded cheddar cheese, half and half, salt, and black pepper, then whisk again until the mixture is smooth and creamy.
- Sauté Onions: Place a 10-inch cast iron skillet over medium heat and pour in the olive oil. Once hot, add the diced onion and cook for about 3 to 4 minutes, stirring occasionally until the onions soften and become translucent without browning.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet with the onions and continue cooking for 5 to 6 minutes, stirring often until the mushrooms release their moisture and develop a rich golden-brown color.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, allowing the garlic’s aroma to infuse the vegetables without burning, which enhances the frittata’s flavor depth.
- Wilt the Spinach: Add the baby spinach to the skillet and cook for 2 to 3 minutes, stirring gently until the spinach is fully wilted and reduced in volume. This ensures a vibrant texture and prevents excess moisture in the frittata.
- Prepare Skillet for Baking: Carefully remove the cooked vegetables from the skillet and set aside. Spray the skillet generously with non-stick cooking spray to prevent the egg mixture from sticking during baking.
- Combine Eggs and Vegetables: Pour the egg mixture evenly into the prepared skillet, then evenly distribute the sautéed vegetables over the top. This layering helps the frittata cook evenly and looks visually appealing.
- Bake the Frittata: Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the eggs are set in the center and the edges are lightly golden. You can test doneness by gently shaking the pan—the frittata should jiggle slightly but not be liquid.
- Cool and Serve: Remove the skillet from the oven and allow the frittata to cool for about 10 minutes. This resting time helps it firm up for easy slicing. Serve warm and enjoy your delicious, protein-rich meal!
Notes
- Use fresh spinach for the best flavor and texture; frozen spinach will add excess moisture.
- A cast iron skillet is preferred for even heat distribution, but an oven-safe non-stick pan can be used as an alternative.
- Feel free to swap cheddar cheese for other varieties like mozzarella or feta for different flavor profiles.
- This frittata reheats well and can be stored in the refrigerator for up to 3 days, making it a great meal prep option.
- To keep the frittata dairy-free, substitute half and half and cheese with plant-based alternatives.
Chef’s Secrets for Frittata Perfection
Creating a flawless frittata starts with properly preparing your ingredients and using the right tools.
Make sure to sauté your vegetables thoroughly to remove excess moisture, which can otherwise make the frittata watery.
Cooking the mushrooms and onions until golden brown adds deep, savory flavor that complements the creamy eggs perfectly.
Whisk the eggs just enough to combine without overbeating—this helps maintain a tender, fluffy texture.
Using a cast iron skillet not only ensures even heat but also adds a slight crust to the edges, enhancing texture.
Finally, don’t rush the cooling step after baking; allowing the frittata to rest helps it set fully, making slicing neat and easy.
Serving Suggestions to Impress Guests
This spinach mushroom frittata is a versatile dish that shines on its own or as part of a larger spread.
For a light brunch, serve it alongside a fresh mixed greens salad dressed with lemon vinaigrette to balance the richness.
Pair with crusty whole grain bread or garlic toast for added texture and heartiness. It also complements roasted tomatoes or a bowl of fresh fruit to add color and freshness.
For an elegant touch, garnish with chopped fresh herbs like parsley or chives. This dish works well hot, warm, or at room temperature, making it perfect for entertaining or casual family meals.
Storage Tips for Freshness Longevity
To keep your frittata fresh, allow it to cool completely before refrigerating, then store it in an airtight container.
Properly stored, it will stay good for up to 3 days in the fridge. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil; they keep well for up to 2 months.
When reheating, thaw overnight in the fridge and warm gently in a low oven or microwave to avoid drying out.
Avoid storing the frittata at room temperature for extended periods to maintain food safety and flavor quality.
Frequently Asked Questions Answered
1. Can I use frozen spinach in this recipe?
Yes, but be sure to thaw and thoroughly squeeze out all excess water before cooking to avoid a watery frittata. Fresh spinach is preferred for better texture.
2. What type of cheese works best?
Cheddar is classic, but you can substitute mozzarella, feta, or goat cheese depending on your flavor preference. Just keep the quantity consistent.
3. Can I make this frittata dairy-free?
Absolutely! Replace half and half with unsweetened almond or oat milk and omit the cheese or use a plant-based alternative to keep it dairy-free.
4. How do I know when the frittata is done?
The eggs should be set and firm around the edges with a slight jiggle in the center when you gently shake the pan. A toothpick inserted into the center should come out clean.
5. Is it okay to reheat leftovers?
Yes, leftovers reheat well in the microwave or oven. Use low heat to avoid drying it out, and add a sprinkle of fresh herbs for brightness.
This recipe has been adapted and simplified from the original version by ohmyveggies. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.