Brighten your mornings with a Spinach and Mushroom Frittata, a Savory Egg Frittata that’s as nutritious as it is delicious. This fluffy veggie frittata combines vibrant spinach, earthy mushrooms, and creamy eggs for a quick, wholesome meal perfect for busy weekdays or leisurely brunches. Packed with protein and flavor, this healthy egg bake is easy to make and endlessly versatile. Let’s whip up this nutritious breakfast frittata and start the day right!
Why You’ll Love Spinach and Mushroom Frittata
- Quick Prep: Ready in under 30 minutes for a fast fluffy veggie frittata.
- Nutrient-Packed: Protein, fiber, and vitamins in every healthy egg bake bite.
- Versatile: Customize with your favorite veggies or cheese for a savory egg frittata.
- Meal-Prep Friendly: Perfect for make-ahead nutritious breakfast frittata meals.
- Simple Ingredients: Uses pantry staples for an easy, wholesome dish.
Ingredients for Spinach and Mushroom Frittata
Here’s what you need for this fluffy veggie frittata (makes ~4–6 servings):
Base:
- 8 large eggs
- 2 cups (60g) fresh spinach, washed and roughly chopped
- 1 cup (100g) button or cremini mushrooms, thinly sliced
- ½ cup (80g) onion, diced
- 1 clove garlic, minced (optional)
- ¼ cup (25g) feta or parmesan cheese, crumbled (optional)
- 2 tbsp (30ml) olive oil or butter
- ½ tsp salt
- ¼ tsp black pepper
Equipment
- 10-inch oven-safe skillet (non-stick or cast-iron)
- Mixing bowl
- Whisk
- Cutting board and knife
- Spatula
Ingredient Tips
- Spinach: Fresh spinach adds vibrant color; thaw and drain frozen spinach for this healthy egg bake.
- Mushrooms: Cremini adds richer flavor than button for a savory egg frittata.
- Cheese: Skip or use plant-based cheese for dairy-free nutritious breakfast frittata.
- Eggs: Whisk well for a fluffy texture in this fluffy veggie frittata.
- Garlic: Optional but adds depth to this healthy egg bake.
Directions for Spinach and Mushroom Frittata
Let’s make this savory egg frittata—a wholesome, flavorful breakfast!
Prep Ingredients
I wash and chop 2 cups spinach, slice 1 cup mushrooms, dice ½ cup onion, and mince 1 garlic clove (if using). In a bowl, I whisk 8 eggs with ½ tsp salt and ¼ tsp pepper until frothy for this fluffy veggie frittata.
Sauté Vegetables
In a 10-inch oven-safe skillet, I heat 2 tbsp olive oil or butter over medium heat. I cook the onion for 3–4 minutes until translucent, add mushrooms, and sauté for 5 minutes until soft. I stir in garlic (if using) and spinach, cooking for 1–2 minutes until wilted for this healthy egg bake.
Add Eggs
I pour the whisked eggs over the veggies, spreading evenly. I sprinkle ¼ cup cheese (if using) on top for this savory egg frittata.
Cook Frittata
I reduce heat to low, cover, and cook for 8–10 minutes until the eggs are mostly set. Alternatively, I preheat the oven to 350°F (175°C) and bake for 10–12 minutes until golden and firm for this nutritious breakfast frittata.
Serve
I let the frittata rest for 2 minutes, then slice into wedges and serve warm for a perfect fluffy veggie frittata.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: ~25 minutes
- Servings: ~4–6 servings
- Calories: ~150–200 kcal per serving
- Macros per Serving: 3g carbs, 12g protein, 10g fat, 1g fiber
Variations for Spinach and Mushroom Frittata
Try these twists on this savory egg frittata:
- Veggie Boost: Add diced bell peppers or cherry tomatoes for colorful healthy egg bake.
- Herbed: Mix in 1 tbsp fresh basil or chives for fresh fluffy veggie frittata.
- Cheesy: Swap feta for cheddar or goat cheese in this nutritious breakfast frittata.
- Meaty: Add ½ cup cooked bacon or sausage for hearty savory egg frittata, inspired by LaylaCooks’ Coconut Cream Pie Overnight Oats.
- Vegan: Use chickpea flour batter or tofu scramble for vegan healthy egg bake.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a morning sip.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store this nutritious breakfast frittata in an airtight container in the fridge for up to 3 days. For freezing, I wrap slices tightly in plastic wrap and foil for up to 1 month. I reheat in a 300°F oven for 5–7 minutes or microwave for 30–60 seconds, covered, for a fresh fluffy veggie frittata.
Serving Tips
- Presentation: Serve wedges on a platter with fresh herbs for a vibrant savory egg frittata.
- Garnish: Sprinkle with parsley or a dash of hot sauce for healthy egg bake flair.
- Pairing: Enjoy with LaylaCooks’ Cucumber Mint Agua Fresca or whole-grain toast.
- Portion Size: 1–2 wedges per person for a satisfying breakfast.
- Occasions: Perfect for weekday breakfasts, brunches, or meal-prep lunches.
FAQs About Spinach and Mushroom Frittata
Here are answers to common questions about this dish:
Can I use frozen spinach?
Yes, thaw and squeeze out excess water to avoid a soggy fluffy veggie frittata.
Is this good for meal prep?
Absolutely, it stores well for up to 3 days for an easy nutritious breakfast frittata.
What other vegetables can I add?
Bell peppers, zucchini, or tomatoes add color and flavor to this savory egg frittata.
What cheese works best?
Feta, parmesan, or mozzarella complement this healthy egg bake beautifully.
How do I make it vegan?
Use a chickpea flour batter or tofu scramble with plant-based cheese for a vegan fluffy veggie frittata.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
Spinach and Mushroom Frittata is a quick, nutritious, and flavorful breakfast that brings together vibrant spinach, earthy mushrooms, and fluffy eggs. This savory egg frittata is perfect for busy mornings, leisurely brunches, or meal prep. Make this healthy egg bake and enjoy a nutritious breakfast frittata that’s as delicious as it is wholesome!
Spinach and Mushroom Frittata
Ingredients
- 8 large eggs
- 2 cups 60g fresh spinach, washed and roughly chopped
- 1 cup 100g button or cremini mushrooms, thinly sliced
- ½ cup 80g onion, diced
- 1 clove garlic minced (optional)
- ¼ cup 25g feta or parmesan cheese, crumbled (optional)
- 2 tbsp 30ml olive oil or butter
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Prep Ingredients
- I wash and chop 2 cups spinach, slice 1 cup mushrooms, dice ½ cup onion, and mince 1 garlic clove (if using). In a bowl, I whisk 8 eggs with ½ tsp salt and ¼ tsp pepper until frothy for this fluffy veggie frittata.
Sauté Vegetables
- In a 10-inch oven-safe skillet, I heat 2 tbsp olive oil or butter over medium heat. I cook the onion for 3–4 minutes until translucent, add mushrooms, and sauté for 5 minutes until soft. I stir in garlic (if using) and spinach, cooking for 1–2 minutes until wilted for this healthy egg bake.
Add Eggs
- I pour the whisked eggs over the veggies, spreading evenly. I sprinkle ¼ cup cheese (if using) on top for this savory egg frittata.
Cook Frittata
- I reduce heat to low, cover, and cook for 8–10 minutes until the eggs are mostly set. Alternatively, I preheat the oven to 350°F (175°C) and bake for 10–12 minutes until golden and firm for this nutritious breakfast frittata.
Serve
- I let the frittata rest for 2 minutes, then slice into wedges and serve warm for a perfect fluffy veggie frittata.
Notes
- Don’t overcook mushrooms to retain moisture and flavor.
- Whisk eggs thoroughly for a fluffy, smooth texture.
- Use fresh spinach and mushrooms for best taste and texture.
- Cook on low heat to avoid burning the frittata.
- Let the frittata rest for a couple of minutes before slicing to achieve cleaner cuts.
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