Spinach Mushroom and Feta Frittata
Start your morning with the wholesome flavors of this Spinach Mushroom and Feta Frittata—a vibrant, protein-packed dish that's as easy to prepare as it is delicious. Perfect for breakfast, brunch, or even a light dinner, this recipe combines tender sautéed cremini mushrooms, nutrient-rich baby spinach, and creamy crumbled feta, all nestled in a fluffy, golden egg base. Infused with aromatic garlic and onion, this oven-baked frittata is elevated with just a touch of olive oil for a perfectly balanced, satisfying meal. Ready in just 40 minutes with minimal prep, it’s your go-to recipe for a healthy, low-carb, and versatile dish that can be served warm or enjoyed at room temperature. Whether hosting a crowd or prepping for the week ahead, this one-skillet wonder is sure to impress!
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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 small, diced Yellow onion
- 2 cloves, minced Garlic
- 4 cups Baby spinach
- 1.5 cups, sliced Cremini mushrooms
- 0.5 cups, crumbled Feta cheese
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes, or until it becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and start to brown.
Stir in the baby spinach and cook for 2-3 minutes, or until wilted.
Spread the vegetable mixture evenly across the bottom of the skillet, then pour the egg mixture over the top.
Sprinkle the crumbled feta cheese evenly across the surface of the eggs.
Cook on the stovetop over medium heat for 4-5 minutes, or until the edges of the frittata start to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center is set and the top is lightly golden.
Carefully remove the skillet from the oven and allow the frittata to cool for 5 minutes before slicing.
Serve warm and enjoy.
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1560 mg | 520% | |
| Sodium | 2737 mg | 119% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 13.5 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 865 mg | 67% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2172 mg | 46% | |
*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.
