Veggie Frittata with Spinach and Mushrooms
Start your morning or brunch spread with this vibrant Veggie Frittata with Spinach and Mushrooms, an easy one-pan recipe bursting with flavor and nutrition! This savory dish features a fluffy egg base enriched with Parmesan cheese and seasoned with aromatic garlic, oregano, and a hint of spice from optional red pepper flakes. Sautéed mushrooms, fresh spinach, and caramelized onions lend a hearty, wholesome touch to every bite. Perfectly baked in the oven until golden and set, this frittata comes together in just 35 minutes, making it a quick yet impressive choice for a healthy breakfast, light lunch, or satisfying dinner. Serve it warm or at room temperature alongside a crisp green salad or crusty bread for a delightful, balanced meal everyone will love. Keywords: veggie frittata, spinach and mushrooms, healthy breakfast, easy one-pan recipe, quick brunch ideas, baked frittata.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 8 large Eggs
- 0.25 cups Whole milk
- 0.5 cups Parmesan cheese, grated
- 4 cups Spinach, fresh
- 1 cups Mushrooms, sliced
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Dried oregano
- 0.125 teaspoons Crushed red pepper flakes (optional)
Instructions
Preheat the oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, milk, Parmesan cheese, salt, black pepper, and dried oregano until well combined. Set aside.
Heat olive oil in an oven-safe 10-inch skillet over medium heat.
Add the chopped onion to the skillet and sauté for 2-3 minutes, or until translucent.
Stir in the garlic and cook for an additional 30 seconds, or until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
Fold in the fresh spinach and cook for 1-2 minutes, or until wilted.
Spread the vegetables evenly across the bottom of the skillet.
Pour the egg mixture over the vegetables, gently shaking the skillet to ensure the mixture spreads evenly.
Cook on the stovetop over medium-low heat for 3-4 minutes, or until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed up and the center is set.
If desired, turn on the broiler for 1-2 minutes to lightly brown the top of the frittata—keep a close eye on it to prevent burning.
Carefully remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 1037 mg | 45% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 3.9 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 335 mg | 26% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1351 mg | 29% | |
*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.
