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
Scale
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.
