Spinach Mushroom Frittata
Elevate your breakfast or brunch game with this irresistible Spinach Mushroom Frittata! Packed with nutrient-rich baby spinach, earthy mushrooms, and a savory blend of mozzarella and Parmesan cheeses, this oven-baked delight is as wholesome as it is flavorful. Whisked eggs and a splash of milk create a fluffy, protein-packed base, enhanced with aromatic garlic and onions sautéed in olive oil. Ready in just 30 minutes, this one-skillet meal transitions seamlessly from stovetop to oven, making cleanup a breeze. Perfect for busy mornings or weekend gatherings, this vegetarian frittata is a satisfying, low-carb option that's sure to impress. Serve slices warm and enjoy a hearty dish that's brimming with fresh ingredients and vibrant flavor!
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups milk
- 3 cups baby spinach
- 1 cups mushrooms
- 1 small onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups shredded mozzarella cheese
- 0.25 cups grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, milk, salt, and black pepper. Set aside.
Chop the onion and slice the mushrooms. Mince the garlic.
Heat olive oil in an oven-safe skillet over medium heat.
Add the onion and garlic to the skillet. Cook for 2-3 minutes until softened.
Add the mushrooms to the skillet and cook for another 5 minutes until they release their moisture and begin to brown.
Stir in the baby spinach and cook for 1-2 minutes until wilted.
Spread the cooked vegetables evenly across the skillet and pour the egg mixture over the top, ensuring it fully covers the vegetables.
Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the egg mixture.
Cook on the stovetop for 2-3 minutes until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is fully set and a toothpick inserted in the center comes out clean.
Remove the skillet from the oven and let the frittata cool for 5 minutes.
Slice into wedges and serve warm. Enjoy your Spinach Mushroom Frittata!
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1554 mg | 518% | |
| Sodium | 2806 mg | 122% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 13.5 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 1056 mg | 81% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1580 mg | 34% | |
*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.
