Mushroom Frittata
Elevate your brunch game with this savory Mushroom Frittata, a quick and versatile recipe packed with wholesome ingredients and bold flavors. Made with earthy sautéed mushrooms, vibrant fresh spinach, and a touch of garlic, this frittata comes together effortlessly in just 30 minutes. A generous sprinkle of shredded cheese like Gruyere, cheddar, or Parmesan adds a luscious, melty finish, while the fluffy, oven-baked eggs create a perfectly tender texture. This one-pan, oven-to-table dish is ideal for busy mornings or elegant brunch gatherings, and it’s easily customizable with your favorite veggies or herbs. Serve it warm, garnished with fresh parsley or chives, for a delicious, protein-packed meal that's great for breakfast, lunch, or even dinner. Perfect for any time of day, this Mushroom Frittata is a crowd-pleasing recipe that you'll want to make again and again!
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons olive oil
- 1 tablespoons butter
- 8 ounces mushrooms
- 2 cloves garlic
- 1 cups fresh spinach
- 0.5 cups shredded cheese (e.g., Gruyere, cheddar, or Parmesan)
- 2 tablespoons fresh parsley or chives (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth and slightly frothy. Set aside.
Thinly slice the mushrooms and mince the garlic. Wash and roughly chop the fresh spinach if not pre-washed.
Heat a 10- or 12-inch oven-safe skillet over medium heat. Add the olive oil and butter, letting the butter melt completely.
Add the sliced mushrooms to the skillet and sauté for 4-5 minutes until they release their moisture and become golden brown.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the fresh spinach and cook until wilted, about 1 minute.
Evenly distribute the sautéed vegetables across the bottom of the skillet, then pour the prepared egg mixture over the top.
Sprinkle the shredded cheese evenly across the surface of the egg mixture.
Cook on the stovetop over medium heat for 2-3 minutes, just until the edges start 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. Use a toothpick or knife inserted into the center to check for doneness—if it comes out clean, the frittata is ready.
Carefully remove the skillet from the oven (use an oven mitt as the handle will be hot) and let the frittata cool slightly for 2-3 minutes.
Slice into wedges and garnish with fresh parsley or chives, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 1586 mg | 529% | |
| Sodium | 2568 mg | 112% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 10.0 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 764 mg | 59% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1762 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.
