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This spinach mushroom frittata is a delicious and easy breakfast that will make your busy mornings feel luxurious! The combination of fluffy eggs, cheese, sauteed mushrooms, and spinach makes this frittata one of my favorite healthy recipes!
Spinach and Mushroom Frittata
Spinach and sliced mushrooms are my go-to frittata fillings. Add some cheese and delicious spices to the mix, and you’ve got yourself a great frittata recipe that’s full of yummy flavor.
What’s great about egg frittatas is that you can get away with eating them at any time of day, whether that’s first thing in the morning or as a tasty treat at the end of the week — you can’t go wrong!
Why You’ll Love this Mushroom Frittata Recipe:
- Meal-Prep Friendly: This delicious dish is so easy to meal prep. Simply place it in an airtight container, store it in the fridge, and you’ll have a yummy breakfast for the whole week!
- One-Skillet Meal: This mushroom frittata makes cleaning up so convenient as everything can be made all in one skillet!
- Customizable: Frittatas are super versatile. Want to add turkey bacon? Go for it! Rather have asparagus over mushrooms? Swap them out! The options are endless.
This is always a hit at weekend and holiday brunches!
How to Make a Mushroom Frittata
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk together the egg mixture.
- Sauté shallots in a skillet until softened.
- Stir in the vegetables and other ingredients to cook, then set aside.
- Pour eggs into the skillet, then add the mushroom and spinach mixture over the eggs and sprinkle gruyère cheese over the top.
- Transfer the skillet to the oven, and bake.
- Top with additional fresh thyme and grated Parmesan cheese. Serve and enjoy!
Quiches are typically baked in a crust, whereas a frittata does not have a crust. As such, quiches often include more dairy, while frittatas are more egg-forward. Quiches are also solely baked in the oven, whereas frittatas start on the stovetop and are finished in the oven.
A frittata is cooked slowly over low heat, while an omelet is cooked quickly over higher heat. Furthermore, omelets are served hot and frittatas are often served at room temperature.
Yes. Follow the recipe through step 8, then pour the eggs over the cooked mushrooms. Pour the mixture into a 12-count muffin tin and bake in a 350°F oven for about 20-25 minutes.
While you certainly can serve a frittata warm, it is more traditional to serve it chilled or at room temperature.
Recipe Tips and Tricks
- Be careful not to overbeat your eggs, which will add too much air into the mixture and make them puff up. Beat your eggs until just blended for best results.
- If you’re planning on flipping your frittata, place a plate face-down on top of your skillet and flip them so that the frittata falls nicely onto the plate.
Make Ahead Instructions
You can make a mushroom frittata up to 2 days in advance of when you plan to serve it. Store it in an airtight container in the refrigerator and serve cold.
Storage Instructions
Store leftover mushroom frittata in an airtight container in the refrigerator for up to 4 days. Serve cold or gently reheat in a 300°F oven or in the microwave on 50% power until warmed through.
Freezing Instructions
Freeze a mushroom frittata whole or in individual slices tightly wrapped in plastic wrap in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying, or gently reheat in the oven or microwave from frozen.
Substitutions
- You can use boxed egg whites or a vegan egg substitute in place of the eggs.
- Feel free to use whatever milk you like, such as skim, 2%, whole, or plant-based.
- You can use butter in place of the olive oil.
- You can use rosemary or tarragon in place of the thyme.
- Feel free to use your favorite variety of mushrooms.
- You can use Swiss cheese in place of the gruyère.
Tips for a Perfect Frittata
- I recommend using a cast-iron skillet for the most even cooking.
- Take care not to burn the shallot or garlic; this could lead to a bitter-tasting frittata.
- Bake only until the eggs have just set; otherwise, the eggs may end up rubbery.
It’s always a triumph when you find an easy recipe that’s equal parts delicious and nutritious. If you’re like me, this mushroom frittata will be the go-to brunch that you’ll never get sick of.
I hope you enjoy it as much as I did. Let me know what you think in the comments below!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Mushroom Frittata Recipe
This spinach mushroom frittata is a delicious and easy breakfast that will make your busy mornings feel luxurious!
Prep: 5 minutes
Cook: 30 minutes
Total Time : 35 minutes
Instructions
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Preheat oven to 425°F.
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Whisk the eggs, milk, ½ teaspoon salt, and pepper in a large bowl.
12 large eggs, ½ cup milk, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
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Heat 1 tablespoon of oil in a large oven-safe skillet over medium heat.
2 tablespoons olive oil
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Add in the shallot and ¼ teaspoon salt, and sauté until softened, about 3-4 minutes.
1 shallot
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Stir in the garlic and thyme leaves and cook until fragrant, about 1 minute.
2 cloves garlic, 2 sprigs fresh thyme
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Add in the mushrooms and ¼ teaspoon salt, and cook until softened and the excess liquid has been evaporated, about 3-5 minutes.
8 ounces cremini mushrooms
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Stir in the spinach and cook until wilted, about 3 minutes.
2 cups fresh spinach
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Transfer the mushroom mixture to a plate or bowl.
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Heat another tablespoon of oil in the skillet and swirl it around until it covers the bottom of the pan.
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Pour the egg mixture into the pan.
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Add in the mushroom and spinach mixture in an even layer over the eggs.
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Sprinkle gruyère cheese over the top.
1 cup shredded gruyère cheese
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Transfer the skillet to the oven, and bake for 15 minutes, until the eggs have just set.
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Top with additional fresh thyme and grated Parmesan cheese.
Grated Parmesan cheese
Notes
- You can use boxed egg whites or a vegan egg substitute in place of the eggs.
- Feel free to use whatever milk you like, such as skim, 2%, whole, or plant-based.
- You can use butter in place of the olive oil.
- You can use rosemary or tarragon in place of the thyme.
- Feel free to use your favorite variety of mushrooms.
- You can use Swiss cheese in place of the gruyère.
- I recommend using a cast-iron skillet for the most even cooking.
- Take care not to burn the shallot or garlic; this could lead to a bitter-tasting frittata.
- Bake only until the eggs have just set; otherwise, the eggs may end up rubbery.
- Nutritional information does not include optional ingredients.
Storage: Store mushroom frittata in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
Nutrition Facts
Mushroom Frittata Recipe
Amount Per Serving (1 slice)
Calories 214
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 266mg89%
Sodium 516mg22%
Potassium 312mg9%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 15g30%
Vitamin A 1253IU25%
Vitamin C 3mg4%
Calcium 239mg24%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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