Spinach and Mushroom Frittata
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.
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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