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Spinach and Mushroom Frittata

Spinach and Mushroom Frittata
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The Spinach and Mushroom Frittata is a quick, easy-to-make dish combining fresh spinach, juicy mushrooms, fluffy eggs, and melted cheese. Perfect for breakfast, brunch, lunch, or a light dinner, it offers a nutritious, versatile, and flavorful meal prepared with minimal effort and cleanup.

Ingredients

Vegetables and Herbs

  • Fresh spinach – about 2 cups, washed and roughly chopped
  • Button mushrooms – 1 cup, cleaned and sliced
  • Onion or shallots – 1 small, diced
  • Fresh herbs (optional) – 1 tablespoon chopped parsley or chives

Egg Mixture

  • Eggs – 6 large
  • Salt – 1/2 teaspoon, or to taste
  • Black pepper – 1/4 teaspoon, or to taste

Dairy and Fats

  • Shredded cheese – 1 cup (such as mozzarella, cheddar, or your favorite)
  • Olive oil or butter – 2 tablespoons for sautéing

Instructions

  1. Prepare Your Ingredients: Wash and roughly chop the spinach and mushrooms. Dice the onion or shallot, and shred the cheese of your choice. Crack the eggs into a bowl and whisk until smooth, seasoning with salt and pepper.
  2. Sauté the Vegetables: Heat olive oil or butter in an oven-safe skillet over medium heat. Add the diced onion and mushrooms first, cooking until softened and fragrant, about 5 minutes. Stir in the spinach last, letting it wilt just enough to combine flavors while maintaining its vibrant color.
  3. Combine and Cook: Pour the beaten eggs evenly over the sautéed vegetables. Let it cook undisturbed on the stovetop for a few minutes until the edges begin to set while the center remains slightly runny.
  4. Add Cheese and Finish Cooking: Sprinkle the shredded cheese over the top. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 10 to 15 minutes until the frittata is fully set and lightly golden on top. Remove carefully from the oven.
  5. Serve and Enjoy: Let the frittata cool slightly before slicing. Serve warm or at room temperature as a satisfying meal any time of the day.

Notes

  • Use fresh spinach and mushrooms to enhance flavor and texture.
  • Don’t overcook vegetables to avoid a watery frittata.
  • Choose an oven-safe skillet such as cast iron or non-stick for even cooking.
  • Let the beaten eggs rest for a minute before cooking to improve texture.
  • Watch baking time closely; remove frittata when edges are set and center is firm but still slightly springy.

Nutrition

Keywords: spinach, mushroom, frittata, easy breakfast, brunch, healthy, vegetable egg dish, one-pan meal

Find it online: https://ninagourmet.com/spinach-and-mushroom-frittata/