- Sliced mushrooms 1 10-ounce bag
- Garlic, minced 2 cloves
- spinach, washed 1 6-ounce bag
- Eggs 8 • 130 kcal
- Parmesan cheese, grated 1/4 cup
- Milk 2 tbsp • 49 kcal
- Extra virgin olive oil
- salt and pepper to taste • 1 kcal
If you're looking for an incredible-tasting meal you can enjoy any time of the day, you'll love this spinach mushroom frittata recipe. Frittatas are similar to omelets but are cooked low and slow rather than quickly over high heat. This simple-to-make, healthy recipe doesn't take long to cook and you can even prepare it ahead of time and enjoy it reheated, cold, or at room temperature. While spinach and mushroom star in this version, there are endless ways you can customize your frittata, for example by using potatoes or vegetables. It's a hearty, healthy dish you can eat for breakfast, lunch, or dinner.
Tips for Making the Best Spinach Mushroom Frittata
– Use a mixture of mushrooms for more flavor. White mushrooms, chestnut, portobello, and chanterelles are all fantastic in frittatas.
– Add some fresh herbs to your frittata. Parsley, chives, or thyme would be amazing in this dish.
– Be sure to occasionally shake the skillet to help prevent the frittata from sticking.
– To make a keto version, use heavy cream instead of milk, butter, or avocado oil instead of olive oil, and add more protein like bacon or sausage.
– Frittatas can take a little longer to cook compared to other ways to cook eggs. All together, they take about 20 to 30 minutes of active cooking time.
– Customize your frittata however you want. Other delicious additions to try include cherry tomatoes, pancetta, bacon, sausage, bell peppers, asparagus – anything you want!
How to Store Leftover Spinach Mushroom Frittata
Frittatas make fantastic leftovers. Wrap and place your frittata in an airtight container and refrigerate for 3 to 4 days. You can enjoy leftover frittata hot or cold!
How to Make a Spinach Mushroom Frittata
Heat the olive oil over medium-high in a large skillet. Saute the mushrooms for 3 to 5 minutes, or until they begin to soften. Stir often.
Season with salt and pepper, then stir in the garlic and cook until fragrant, about 30 to 45 seconds.
Add the spinach and cook until wilted. Raise the heat to high and cook off any extra liquid in the skillet. Remove the skillet from the heat.
Whisk the eggs in a bowl. Season with salt and pepper, then whisk in the milk. Pour in the mushroom and spinach and sprinkle with Parmesan.
Heat more oil in the skillet. Once the oil has heated, transfer the egg mixture to the skillet, swirling to coat the pan. Tilt the pan and lift the egg so any liquid egg can cook. Once much of the egg has cooked, lower the heat, cover, and cook for another 10 minutes. Periodically loosen the frittata from the skillet.
Turn on your broiler. Broil the skillet for 1 to 2 minutes, or until the top sets and turns brown. Take the skillet out and loosen the sides of the frittata. Let it cool for 5 minutes before plating and serving.
If using Parmesan, grate it yourself so it melts more evenly. Cheddar, mozzarella, jack, and goat's cheese would also be great cheeses to add to your frittata.