Mushroom and Spinach Frittata with Smoked Gouda
Elevate your brunch game with this irresistible Mushroom and Spinach Frittata with Smoked Gouda—a savory, protein-packed dish that’s as easy to make as it is delicious. Crafted with wholesome ingredients like tender cremini mushrooms, nutrient-rich baby spinach, and the creamy, smoky flavor of shredded Gouda, this frittata is the perfect combination of comfort and gourmet flair. A quick sauté with garlic brings out the natural flavors of the vegetables, while the fluffy egg mixture gets a golden finish in the oven. Ready in just 35 minutes, this versatile recipe is ideal for breakfast, lunch, or even a light dinner, and can be customized with fresh herbs or additional veggies. Serve it warm, garnished with a sprinkle of parsley, for a dish that’s guaranteed to impress—and perfect for meal prep!
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cup milk
- 0.75 cup (shredded) smoked Gouda cheese
- 3 cups (loosely packed) baby spinach
- 1 cup (sliced) cremini mushrooms
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves (minced) garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon (chopped, optional for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
In a medium mixing bowl, whisk together the eggs and milk until well combined. Stir in the shredded smoked Gouda, salt, and black pepper. Set aside.
Heat the olive oil and butter in a 10-inch oven-safe, nonstick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for 4-5 minutes, until the mushrooms release their moisture and become golden brown.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the baby spinach to the skillet and cook for 2-3 minutes, stirring constantly, until the spinach wilts down.
Spread the mushroom and spinach mixture evenly across the bottom of the skillet.
Pour the egg mixture over the vegetables in the skillet, gently shaking the pan to distribute the eggs evenly.
Cook the frittata on the stovetop over low heat for 4-5 minutes, just until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is puffed and the center is set.
Remove the skillet from the oven and let the frittata cool for 5 minutes.
Slice into wedges, garnish with chopped parsley if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1600 mg | 533% | |
| Sodium | 2855 mg | 124% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 11.5 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 984 mg | 76% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1727 mg | 37% | |
*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.
