For a veggie and protein-packed breakfast, you can’t beat an Easy Spinach Mushroom Frittata. They’re easy to make and you can customize them with almost any vegetable you have on hand. You can even make a frittata for a simple, quick dinner! In this recipe, spinach and mushrooms team up for a healthy and nutrient-rich breakfast.
Why You’ll Love This Easy Mushroom Spinach Frittata
Even though there are plenty of vegetables, this frittata is anything but boring. Mushrooms lend umami, or savory, almost meaty flavor to this frittata that’s enhanced by sauteed onion and garlic, and mozzarella cheese. Besides being delicious, this frittata is healthy, too! Spinach and mushrooms are both loaded with antioxidants, vitamins, and minerals, and eggs contain several essential nutrients, such as high-quality protein, B-vitamins, and vitamin D.
Cooking both mushrooms and spinach shrinks them down so you can really fit a ton of nutrition into every bite! Packing an even bigger punch, the fat naturally present in eggs helps your body to absorb more of the nutrients found in veggies, meaning you reap more benefits than eating just vegetables alone.
Tips For Success
I love using a well-seasoned cast-iron skillet for frittatas, but any oven-safe skillet will work. If you don’t have an oven-safe skillet, you can bake everything in a lightly oiled baking dish.
If the veggies start to stick to the pan while cooking, add another small drizzle of oil and stir to coat the bottom of the pan before adding the cheese and eggs.
The frittata is done when the center no longer jiggles. To test this, just give the skillet a little shake.
Store leftovers in an airtight container in the refrigerator for up to 4 days. You may also freeze leftovers in a freezer-safe bag or container for up to 3 months. To reheat, wrap individual portions in a damp paper towel and microwave for about 30 seconds on a plate.
Make it a meal!
For breakfast, pair a slice of frittata with a slice of whole-grain toast or English muffin and/or fresh fruit.
For an easy lunch or dinner, pair with a simple green salad.
Easy Spinach Mushroom Frittata
-Prep Time: 10 minutes
-Cook Time: 15 minutes
-1 tsp olive oil
-1/2 small onion, diced
-1 clove garlic, minced
-2 cup mushrooms, sliced (about 1 pint)
-2 packed cups baby spinach
-6 large eggs
-2 tbsp milk
-1/2 tsp salt
-½ tsp pepper
-1/3 cup shredded mozzarella cheese
-Preheat oven to 350°F. Heat oil in an oven-safe skillet over medium heat.
-Add onion, garlic, and mushrooms and cook, stirring, until softened and fragrant.
-While mushrooms are cooking, whisk the eggs, milk, salt, and pepper in a large bowl.
-Add spinach to the skillet with the mushrooms and stir until just wilted.
-Turn off the heat. Sprinkle mozzarella evenly over the veggies, then pour in the eggs.
-Transfer the skillet to the oven and bake for 15 minutes or until eggs are set.