Emily Johnson
A spinach and mushroom frittata is a versatile and nutritious dish that combines the earthy flavors of mushrooms with the freshness of spinach, all bound together in a fluffy egg base. Perfect for breakfast, brunch, or even a light dinner, this frittata is not only delicious but also packed with protein and vitamins. Making it is surprisingly simple, requiring just a few basic ingredients and minimal cooking skills. Whether you're a seasoned cook or a beginner in the kitchen, this recipe offers a quick and satisfying way to enjoy a wholesome meal that can be customized with additional ingredients like cheese, herbs, or spices to suit your taste.
| Characteristics | Values |
|---|---|
| Ingredients | Eggs (6-8), Spinach (2 cups, chopped), Mushrooms (1 cup, sliced), Onion (1/2 cup, chopped), Garlic (2 cloves, minced), Cheese (1/2 cup, grated), Milk (1/4 cup), Salt, Pepper, Olive Oil |
| Prep Time | 15 minutes |
| Cook Time | 20-25 minutes |
| Total Time | 35-40 minutes |
| Servings | 4-6 |
| Cooking Method | Stovetop and Oven |
| Pan Type | Oven-safe skillet (preferably cast-iron or non-stick) |
| Temperature | 350°F (175°C) for oven |
| Key Steps | 1. Sauté onions, garlic, mushrooms, and spinach. 2. Whisk eggs, milk, salt, and pepper. 3. Combine vegetables with egg mixture. 4. Cook on stovetop until edges set, then bake in oven until fully cooked. |
| Optional Add-ins | Bell peppers, cherry tomatoes, feta cheese, herbs (parsley, basil) |
| Serving Suggestions | Serve with a side salad, toast, or roasted potatoes |
| Storage | Refrigerate in an airtight container for up to 3 days |
| Reheating | Reheat in oven or skillet for best texture |
| Dietary Notes | Gluten-free, low-carb, high-protein |
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What You'll Learn
- Ingredients: Gather eggs, spinach, mushrooms, cheese, milk, salt, pepper, and cooking oil
- Prep Veggies: Sauté mushrooms, wilt spinach, and drain excess liquid for better texture
- Egg Mixture: Whisk eggs, milk, salt, pepper, and cheese until well combined
- Cooking: Pour mixture into oven-safe pan, add veggies, and bake until set
- Serving: Let cool, slice, and serve warm with toast or salad
Ingredients: Gather eggs, spinach, mushrooms, cheese, milk, salt, pepper, and cooking oil
To begin crafting your spinach and mushroom frittata, the first step is to gather all the necessary ingredients. Start with the foundation of any frittata: eggs. You’ll need about 6 to 8 large eggs, depending on the size of your frittata and how hearty you want it to be. Eggs are the binding agent that holds everything together, so ensure they are fresh for the best texture and flavor. Next, prepare spinach, which adds a nutritious and vibrant green element to the dish. Fresh spinach works best, but if using frozen, make sure to thaw and squeeze out excess water to avoid a soggy frittata. You’ll need about 2 cups of spinach, roughly chopped.
Moving on to the mushrooms, choose a variety like button, cremini, or shiitake for earthy flavor and texture. Slice about 8 ounces of mushrooms thinly and evenly to ensure they cook uniformly. Cheese is another essential ingredient, providing creaminess and richness. Opt for shredded cheddar, mozzarella, or a mix of cheeses for added depth. You’ll need roughly 1 cup of shredded cheese. Milk is also important, as it lightens the egg mixture and makes the frittata fluffier. Use about ¼ cup of whole milk or a dairy-free alternative if preferred.
Seasoning is key to enhancing the flavors of your frittata. Salt and pepper are basic but crucial; use them generously to taste. A pinch of salt will bring out the natural flavors of the vegetables, while freshly ground pepper adds a subtle kick. Lastly, cooking oil is needed to prevent sticking and ensure even cooking. Olive oil or vegetable oil works well; have about 2 tablespoons ready for sautéing the vegetables and greasing the pan.
Once you’ve gathered all these ingredients, take a moment to measure and prepare them. Chop the spinach and mushrooms, shred the cheese if needed, and crack the eggs into a bowl. Having everything ready before you start cooking ensures a smooth and efficient process. This preparation step is often overlooked but is vital for a stress-free cooking experience.
With your ingredients assembled and prepped, you’re now ready to move on to the next steps of cooking your spinach and mushroom frittata. The combination of eggs, spinach, mushrooms, cheese, milk, salt, pepper, and cooking oil will create a delicious, protein-packed dish perfect for breakfast, brunch, or even a light dinner.
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Prep Veggies: Sauté mushrooms, wilt spinach, and drain excess liquid for better texture
To begin the veggie prep for your spinach and mushroom frittata, start by cleaning and slicing the mushrooms. Use a damp cloth or paper towel to gently wipe the mushroom caps clean, as washing them can make them soggy. Slice the mushrooms evenly, about 1/4 inch thick, to ensure they cook uniformly. This step is crucial because properly prepared mushrooms will release their moisture and develop a rich, savory flavor when sautéed.
Next, heat a large skillet over medium heat and add a tablespoon of olive oil or butter. Once the oil is hot, add the sliced mushrooms to the pan in a single layer. Allow them to cook undisturbed for 2-3 minutes to achieve a nice golden sear. Then, stir the mushrooms occasionally for another 3-4 minutes until they are tender and have released their liquid. Properly sautéing the mushrooms not only enhances their flavor but also removes excess moisture, which is essential for achieving the right texture in your frittata.
While the mushrooms are cooking, prepare the spinach. Rinse the spinach thoroughly under cold water to remove any dirt or debris. You can leave the spinach slightly wet, as the residual water will help wilt it in the pan. Once the mushrooms are done, add the spinach to the same skillet in batches if necessary, as it will quickly reduce in volume. Stir the spinach gently with the mushrooms, allowing it to wilt for about 1-2 minutes. The spinach should turn bright green and shrink significantly in size.
After wilting the spinach, it’s important to drain the excess liquid from the veggies. Transfer the mushroom and spinach mixture to a colander or a clean kitchen towel. Press gently to remove as much liquid as possible. This step is vital because excess moisture can make your frittata watery and affect its overall texture. Properly drained veggies will ensure a firm, sliceable frittata with a balanced consistency.
Finally, set the prepared veggies aside to cool slightly while you work on the egg mixture. This cooling period allows any remaining moisture to evaporate, further ensuring that your frittata sets properly. By sautéing the mushrooms, wilting the spinach, and draining the excess liquid, you’ve laid the foundation for a flavorful and well-textured spinach and mushroom frittata. These prep steps are key to achieving a dish that’s both delicious and visually appealing.
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Egg Mixture: Whisk eggs, milk, salt, pepper, and cheese until well combined
To begin crafting the egg mixture for your spinach and mushroom frittata, start by gathering your ingredients: large eggs, whole milk, salt, freshly ground black pepper, and shredded cheese (such as cheddar or mozzarella). The eggs serve as the base, providing structure and richness, while the milk adds a creamy texture and helps the frittata puff up slightly during baking. Measure out the desired number of eggs—typically 6 to 8 for a standard frittata—and crack them into a mixing bowl. Add a splash of milk, roughly ¼ to ½ cup, depending on the number of eggs used. The milk-to-egg ratio should be about 1:8 to keep the mixture light without making it too runny.
Next, season the egg mixture generously with salt and freshly ground black pepper. Salt enhances the flavors of the eggs, spinach, and mushrooms, while pepper adds a subtle warmth. Use about ½ to 1 teaspoon of salt and ¼ teaspoon of pepper, adjusting to your taste preferences. Remember, the cheese will also contribute some saltiness, so be mindful not to oversalt at this stage. Whisk the eggs, milk, salt, and pepper vigorously until the mixture is fully combined and slightly frothy. This ensures that the seasonings are evenly distributed and that the eggs will cook uniformly.
Now, incorporate the shredded cheese into the egg mixture. Add about ½ to 1 cup of cheese, depending on your preference for cheesiness. Whisk the cheese into the eggs until it is well integrated, ensuring there are no clumps. The cheese will melt during cooking, adding richness and flavor to the frittata. If you’re using a strongly flavored cheese like sharp cheddar, it will also complement the earthy spinach and savory mushrooms beautifully.
As you whisk, pay attention to the consistency of the egg mixture. It should be smooth, with no streaks of egg yolk or white remaining. The frothiness from whisking will help the frittata rise slightly and achieve a light, airy texture. This egg mixture will act as the binding agent for the spinach, mushrooms, and other fillings, so it’s crucial to get it right. Once fully combined, set the egg mixture aside briefly while you prepare the remaining ingredients, ensuring it’s ready to pour over the sautéed vegetables when the time comes.
Finally, take a moment to taste a small amount of the raw egg mixture (if comfortable doing so) to check the seasoning. Adjust with additional salt, pepper, or cheese if needed. This step is optional but can help ensure your frittata is perfectly seasoned. With the egg mixture prepared, you’re now ready to move on to cooking the spinach and mushrooms, knowing that the foundation of your frittata is well-crafted and flavorful.
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Cooking: Pour mixture into oven-safe pan, add veggies, and bake until set
Once you’ve prepared your spinach, mushrooms, and egg mixture, it’s time to move on to the cooking stage. Preheat your oven to 350°F (175°C) to ensure it’s ready when your ingredients are assembled. Take an oven-safe skillet or baking dish—cast iron or non-stick works well—and lightly grease it with olive oil or butter to prevent sticking. This step is crucial, as it ensures your frittata will release easily once cooked. Pour the egg mixture into the prepared pan, making sure it spreads evenly across the bottom. The eggs should form a relatively thin, even layer, which will cook uniformly in the oven.
Next, it’s time to add your sautéed spinach and mushrooms. Distribute the vegetables evenly over the egg mixture, gently pressing them down slightly with a spatula. This helps the veggies stay in place and ensures every slice of the frittata will have a balanced amount of spinach and mushrooms. If you’re using additional ingredients like cheese or herbs, sprinkle them over the top now. The goal is to create a cohesive dish where the flavors meld together as it bakes.
Place the pan in the preheated oven and let the frittata bake until the eggs are fully set. This typically takes about 20–25 minutes, but start checking at the 18-minute mark to avoid overcooking. The frittata is done when the eggs are no longer runny and the top is lightly golden. You can test doneness by inserting a knife into the center—if it comes out clean, the frittata is ready. The edges may pull slightly away from the sides of the pan, which is another good indicator.
While the frittata bakes, avoid opening the oven door frequently, as this can cause the temperature to fluctuate and affect the cooking process. Once it’s set, remove the pan from the oven and let it cool for 5 minutes. This resting period allows the frittata to firm up, making it easier to slice and serve. If you’re using a skillet, you can serve directly from the pan, or carefully transfer the frittata to a serving plate for a cleaner presentation.
Finally, slice the spinach and mushroom frittata into wedges and serve warm or at room temperature. This dish is versatile—perfect for breakfast, brunch, or even a light dinner. Pair it with a side salad, crusty bread, or roasted potatoes for a complete meal. The combination of eggs, spinach, and mushrooms creates a flavorful, protein-packed dish that’s both satisfying and nutritious.
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Serving: Let cool, slice, and serve warm with toast or salad
Once your spinach and mushroom frittata is cooked to perfection, remove it from the oven and let it cool for about 5-10 minutes. This resting period is crucial as it allows the frittata to set properly, making it easier to slice without it falling apart. Place a clean kitchen towel or oven mitt over the pan to keep it warm while it cools. This step ensures that the frittata retains its warmth without drying out, making it ideal for serving.
After the frittata has rested, use a sharp knife to slice it into wedges. Aim for even slices, typically 6-8 pieces, depending on the size of your frittata and the number of servings. If the frittata sticks slightly to the pan, gently loosen the edges with a spatula before slicing. Arrange the slices neatly on a serving platter or individual plates, ensuring each piece looks appetizing and well-presented.
Serve the spinach and mushroom frittata warm to enhance its flavors and textures. The warmth complements the creamy eggs, sautéed mushrooms, and wilted spinach, creating a comforting dish. Pair the frittata with toasted bread, such as a crusty baguette or multigrain bread, to add a satisfying crunch and balance the softness of the eggs. Lightly butter or drizzle the toast with olive oil for extra richness.
For a lighter and fresher accompaniment, serve the frittata with a side salad. A simple green salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette works well. Alternatively, a spinach or arugula salad with a tangy dressing can complement the flavors of the frittata. The freshness of the salad contrasts nicely with the savory, hearty frittata, making the meal more balanced and refreshing.
Finally, consider adding a few garnishes to elevate the presentation and flavor. Sprinkle freshly chopped herbs like parsley, chives, or dill over the frittata slices for a pop of color and added freshness. A drizzle of extra virgin olive oil or a dollop of Greek yogurt or sour cream can also enhance the dish. Serve immediately to enjoy the frittata at its best, ensuring the toast remains crisp and the salad stays vibrant. This combination of warm frittata, toast, and salad creates a delightful and satisfying meal for breakfast, brunch, or even a light dinner.
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Frequently asked questions
You'll need eggs, spinach, mushrooms, onion, garlic, cheese (such as feta or cheddar), olive oil, salt, pepper, and optional herbs like parsley or chives.
Sauté the mushrooms and onions in olive oil until softened, then add garlic and spinach until wilted. Ensure excess moisture is drained to prevent a soggy frittata.
Use an oven-safe non-stick skillet and coat it with olive oil or butter. If using a stainless steel pan, ensure it’s well-greased and preheated before adding the egg mixture.
Yes, frittatas can be made ahead and reheated. Store in the fridge for up to 3 days or freeze for longer. Reheat in the oven or microwave for best results.
