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Spinach and Mushroom Frittata with creamy cheese and vibrant vegetables.

Spinach and Mushroom Frittata

A cozy and filling dish perfect for any meal, featuring eggs, spinach, and mushrooms. It's simple to make and easily adaptable with various ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Frittata Base
  • 8-10 eggs Eggs Use for a medium skillet.
  • 2 cups Fresh spinach Frozen is fine; squeeze out excess water.
  • 1 cup Mushrooms Cremini or button mushrooms work well.
  • 1 small Onion or garlic Optional, for added flavor.
  • 1/2 cup Cheese Feta, mozzarella, or parmesan can be used.
  • 1 splash Milk or yogurt Optional, makes the center softer.
  • to taste salt and pepper Salt and pepper Season eggs well.

Method
 

Preparation
  1. Preheat your oven to 375 F (190 C).
  2. Sauté mushrooms in a little oil until browned and mostly dry.
  3. Add spinach and stir until just wilted. Spread the fillings evenly in the pan.
  4. Whisk eggs with salt, pepper, and a splash of milk. Pour over the fillings.
  5. Cook on the stovetop for 2 to 3 minutes until edges start to set.
  6. Move the pan to the oven and bake for 10 to 15 minutes until the center looks set.
  7. Let it rest for 5 minutes before slicing.

Notes

Cook mushrooms until their liquid evaporates to avoid a watery frittata. This frittata can be made ahead of time and keeps well in the fridge for about 3 days. Serve with a side salad, toast, or roasted potatoes.