If you’re looking for a delicious, nourishing breakfast or brunch that feels both comforting and fresh, this Mushroom and Spinach Frittata Recipe is an absolute winner. Bursting with earthy mushrooms, vibrant spinach, and a golden, cheesy finish, it’s the kind of dish that’ll brighten your morning and please any crowd. Whether it’s a busy weekday or a relaxed weekend, this frittata comes together easily while packing a satisfying flavor punch that feels homemade and heartwarming.
Ingredients You’ll Need
This Mushroom and Spinach Frittata Recipe relies on simple, wholesome ingredients that play wonderfully off each other to create a rich, colorful dish. Each element is key—from the tender mushrooms lending earthiness to the fresh spinach bringing a pop of green and nutrition, plus the optional cheese for that glorious creamy texture.
- 6 large eggs: The binding agent that gives your frittata a fluffy, light texture.
- 1 cup of mushrooms (cremini or portobello): Choose these for a deep, meaty flavor that elevates the dish.
- 1 cup of spinach: Fresh is best, but frozen works if thawed and drained well for vibrant color and nutrients.
- 1 medium zucchini, sliced thin: Adds a subtle sweetness and delicate bite.
- 1 small onion, finely chopped: Brings a mild sweetness and rounds out the savory flavor.
- ½ cup shredded cheese (optional): Cheddar, mozzarella, or goat cheese melt perfectly for that luscious, golden top.
- 1 tablespoon olive oil: For sautéing the vegetables tenderly, adding richness without heaviness.
- 2 cloves garlic, minced: A little punch of aromatic flavor that wakes up the whole dish.
- Salt and pepper, to taste: Essential seasoning to enhance all the fresh ingredients.
- A pinch of red pepper flakes (optional): For those who love a subtle kick to their meals.
- Optional garnishes: Fresh parsley or chives, and a dollop of sour cream or Greek yogurt add freshness and creaminess at serving.
How to Make Mushroom and Spinach Frittata Recipe
Step 1: Prep Your Ingredients
Start by slicing the zucchini paper-thin so it cooks quickly and blends beautifully into the frittata’s texture. Chop the onion finely to distribute its sweetness evenly. Clean your mushrooms carefully and slice them to release all their earthy goodness when cooked. Make sure your spinach is fresh or well-thawed and drained if frozen, to avoid extra moisture. Finally, mince the garlic to infuse the sauté with aromatic depth.
Step 2: Sauté the Vegetables
Heat your olive oil in an oven-safe skillet for the best seamless transfer from stovetop to oven. Begin by softening the onions over medium heat until translucent and fragrant. Introduce garlic and stir briefly to keep its bite fresh and vibrant. Next, add mushrooms to caramelize gently, unlocking their full flavor. Follow with zucchini slices and cook until tender but still holding shape. Toss in spinach last to wilt without losing that lovely vibrant green. Season everything carefully with salt, pepper, and optional red pepper flakes for a gentle warmth.
Step 3: Whisk the Eggs
Whisk your eggs in a bowl until frothy, which helps make the frittata light and airy. Don’t forget a pinch of salt and pepper here for balanced seasoning throughout. Stir in half the cheese now if you’re using it; this melts into the egg mixture for melty pockets of flavor.
Step 4: Combine Eggs and Vegetables
Spread your sautéed vegetables evenly across the skillet’s base to ensure every bite gets a balanced mix. Pour the seasoned eggs over the veggies carefully and give a gentle stir once to distribute them without breaking the vegetables apart. Sprinkle the remaining cheese on top to create a beautifully golden crust during baking.
Step 5: Cook and Bake
Turn the heat down low to let the bottom set gently without burning, about three to four minutes. Then, switch your oven to broil and move the skillet inside to brown the top, creating a crisp, golden finish. If you don’t have a broiler, baking at 350°F (175°C) for 10 to 12 minutes works just as well to cook through and set the eggs perfectly.
Step 6: Serve and Enjoy
Once baked, allow the frittata to cool slightly so it firms up enough to slice cleanly. Loosen the edges with a spatula and carefully slide it onto a serving plate. Cut into wedges and jazz it up with any favorite garnishes like fresh parsley, chives, or a dollop of creamy sour cream or Greek yogurt for added richness and tang.
How to Serve Mushroom and Spinach Frittata Recipe
Garnishes
Fresh herbs like parsley and chives add an herbal brightness that lightens the richness of the frittata. A dollop of sour cream or Greek yogurt is fantastic for a cooling, creamy contrast that complements the earthiness of mushrooms and spinach beautifully.
Side Dishes
This Mushroom and Spinach Frittata Recipe pairs effortlessly with a crisp green salad dressed lightly with lemon vinaigrette or some toasted crusty bread to mop up any lingering goodness. Roasted potatoes or a fresh fruit salad can also round out the meal for brunch or lunch.
Creative Ways to Present
Try serving the frittata in mini muffin tins for bite-sized appetizers at your next gathering or slice it into smaller squares and stack with fresh tomato slices for a colorful, layered plate. You can even flip it into a wrap with some avocado and your favorite hot sauce for a portable, protein-packed snack.
Make Ahead and Storage
Storing Leftovers
Keep any leftover frittata tightly wrapped in the refrigerator for up to three days. This way, you’ll have a quick, wholesome breakfast or snack ready to lift your day without fuss.
Freezing
This Mushroom and Spinach Frittata Recipe freezes well when cut into individual portions. Wrap each piece tightly in plastic wrap and foil, then pop them into a freezer-safe bag. They’ll stay good for up to two months and thaw quickly.
Reheating
Reheat leftover frittata gently in a skillet over low heat or microwave on a medium setting to keep it moist and tender. Avoid overheating to prevent the eggs from becoming rubbery.
FAQs
Can I use other types of mushrooms in this frittata?
Absolutely! While cremini and portobello mushrooms bring a rich flavor, white button or shiitake mushrooms work nicely too. Just adjust cooking times slightly if needed to soften them properly.
Is it necessary to use cheese in this Mushroom and Spinach Frittata Recipe?
Nope, cheese is optional here. It adds creaminess and a golden top, but the dish is flavorful and satisfying even without it, making it great for those avoiding dairy or preferring a lighter option.
Can I prepare this frittata without an oven?
If you don’t have a broiler or oven, cook it slowly on the stovetop on very low heat with a covered skillet to help the top set. It might take a bit longer but will still turn out delicious.
What can I substitute for zucchini if I don’t have any?
Thinly sliced bell peppers, asparagus tips, or even finely chopped broccoli can be great alternatives. Just make sure to sauté them until tender before adding the eggs.
How can I make this frittata vegan or egg-free?
For a vegan twist, try chickpea flour batter or tofu scramble techniques, but keep in mind that the texture and flavor will differ from the classic Mushroom and Spinach Frittata Recipe.
Final Thoughts
This Mushroom and Spinach Frittata Recipe is one of those timeless, comforting dishes that feels special without being complicated. Its beautiful balance of hearty mushrooms, fresh spinach, and fluffy eggs works for any time of day and any occasion. I encourage you to give it a try soon—it just might become your new go-to favorite for easy, satisfying meals.
Print
Mushroom and Spinach Frittata Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Mushroom and Spinach Frittata is a delicious and nutritious egg-based dish featuring sautéed mushrooms, fresh spinach, zucchini, and onions, all combined with eggs and optional cheese. It’s perfect for a hearty breakfast, brunch, or light dinner, cooked first on the stovetop then finished under the broiler for a beautifully golden top.
Ingredients
Egg Mixture
- 6 large eggs
- Salt and pepper, to taste
- ½ cup shredded cheese (optional; cheddar, mozzarella, or goat cheese)
Vegetables
- 1 cup mushrooms (cremini or portobello, sliced)
- 1 cup spinach (fresh or frozen, thawed and drained if frozen)
- 1 medium zucchini, sliced thin
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Other
- 1 tablespoon olive oil
- A pinch of red pepper flakes (optional)
- Optional garnishes: fresh herbs like parsley or chives, dollop of sour cream or Greek yogurt
Instructions
- Prep Your Ingredients: Thinly slice the zucchini, finely chop the onion, clean and slice the mushrooms, prepare the spinach by rinsing fresh or thawing and draining frozen spinach, and mince the garlic to have everything ready for cooking.
- Sauté the Vegetables: Heat an oven-safe skillet over medium heat and add the olive oil. Sauté the onion for 2–3 minutes until translucent, then stir in the minced garlic and cook for 1 minute. Add the sliced mushrooms and cook for 5 minutes until golden brown. Next, add the zucchini and sauté for 3–4 minutes. Finally, add the spinach and cook until wilted or heated through if frozen. Season the mixture with salt, pepper, and red pepper flakes as desired.
- Whisk the Eggs: In a bowl, whisk the eggs vigorously until frothy. Add a pinch of salt and pepper to season. Stir in half of the shredded cheese if using, to add creaminess and flavor.
- Combine Eggs and Vegetables: Evenly spread the sautéed vegetables across the skillet. Pour the whisked eggs evenly over the vegetables and gently stir once to incorporate. Sprinkle the remaining shredded cheese on top for a cheesy crust.
- Cook and Bake: Reduce the heat to low and cook the frittata on the stovetop for 3–4 minutes until the bottom begins to set. Meanwhile, preheat your oven’s broiler. Transfer the skillet to the oven and broil for 5–7 minutes until the top is golden brown and eggs are fully set. If you don’t have a broiler, bake at 350°F (175°C) for 10–12 minutes instead.
- Serve and Enjoy: Allow the frittata to cool for a few minutes to set completely. Use a spatula to loosen the edges, then slide it onto a cutting board. Slice into wedges and serve with optional garnishes such as fresh parsley, chives, sour cream, or Greek yogurt for added flavor and creaminess.
Notes
- You can substitute any cheese of your preference, or omit cheese for a dairy-free option.
- Use fresh spinach for best texture, but frozen spinach works well if thoroughly thawed and drained.
- If you don’t have an oven-safe skillet, you can transfer the cooked vegetables and egg mixture to a baking dish before broiling or baking.
- Adjust red pepper flakes to control spiciness or omit for a milder frittata.
- Makes a great meal for breakfast, brunch, or a light dinner alongside a salad or crusty bread.
