Fresh Spinach Mushroom Frittata
Elevate your breakfast or brunch game with this Fresh Spinach Mushroom Frittata, a savory and satisfying dish that's as nourishing as it is delicious. Bursting with tender baby spinach, earthy button mushrooms, caramelized onions, and a hint of garlic, this frittata combines wholesome vegetables with the rich flavors of Parmesan and mozzarella cheese. Perfectly baked in an oven-safe skillet for a golden, fluffy finish, this recipe pairs simplicity with elegance. Ready in just 35 minutes and packed with protein from eight large eggs, it’s an ideal choice for a quick, wholesome meal. Serve it warm with a side of crusty bread or a crisp green salad for a complete and crowd-pleasing experience. Perfect for weekend mornings, brunch parties, or even a light dinner, this vegetarian frittata is a versatile and flavorful recipe you'll want to make again and again!
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups milk
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cups baby spinach
- 1.5 cups button mushrooms
- 1 small onion
- 2 cloves garlic
- 0.5 cups grated Parmesan cheese
- 0.5 cups shredded mozzarella cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
Crack the eggs into a mixing bowl, add the milk, salt, and black pepper, and whisk until fully combined. Set aside.
Clean and slice the mushrooms, finely chop the onion, mince the garlic, and wash the spinach if not pre-washed.
Heat the butter and olive oil in an oven-safe skillet (such as a cast-iron or stainless steel skillet) over medium heat.
Add the onions to the skillet and sauté for 2–3 minutes until softened and translucent.
Stir in the garlic and mushrooms, and cook for another 5–6 minutes until the mushrooms release their moisture and begin to brown.
Add the spinach to the skillet and cook for 1–2 minutes, stirring, until wilted. Spread the cooked vegetables evenly across the skillet.
Turn the heat to low and pour the egg mixture over the vegetables. Let it cook for 2–3 minutes until the edges start to set.
Sprinkle the grated Parmesan and shredded mozzarella evenly over the top of the frittata.
Carefully transfer the skillet to the preheated oven and bake for 15 minutes, or until the frittata is puffed up and the center is set.
Remove from the oven and let rest for 5 minutes before slicing and serving. Enjoy your freshly made Spinach Mushroom Frittata!
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 409 mg | 136% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.5 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 318 mg | 24% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 438 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
