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Jessica T. Brown

Quick & Easy Spinach and Mushroom Frittata

This spinach mushroom frittata combines fluffy eggs with savory sautéed vegetables and melted cheese for a nutritious, protein-packed meal that’s quick and easy to make.
Perfect for any time of day and ideal for meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Breakfast, Brunch
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs
  • 1 cup shredded cheddar cheese
  • ½ cup half and half
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 8 oz mushrooms sliced
  • 2 cloves garlic minced
  • 4 cups baby spinach

Equipment

  • 1 Large Mixing Bowl
  • 1 10-inch Cast Iron Skillet
  • 1 Measuring cups and spoons
  • Non-Stick Cooking Spray
  • Chef’s Knife

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.