Description
A quick, nutritious, and delicious Spinach and Mushroom Frittata combining fresh spinach, earthy mushrooms, eggs, and optional cheese for a fluffy, protein-packed breakfast or brunch that’s versatile and easy to prepare.
Ingredients
Scale
Vegetables
- 2 cups fresh spinach, washed and roughly chopped
- 1 cup button or cremini mushrooms, sliced thin
- 1 small onion, diced
- 1 clove garlic, minced (optional)
Egg Mixture
- 6 large eggs
- Salt, to taste
- Black pepper, to taste
Dairy (Optional)
- 1/4 cup crumbled feta or grated parmesan cheese (optional)
Cooking Fat
- 1 tbsp olive oil or butter
Instructions
- Prepare Your Ingredients: Wash the spinach thoroughly and slice the mushrooms thinly. Dice the onion and mince the garlic if using. Crack the eggs into a bowl, season with salt and pepper, then whisk until combined and slightly frothy for a light texture.
- Sauté Vegetables: Heat olive oil or butter in a skillet over medium heat. Add the diced onion and cook until translucent. Add the mushrooms and cook until slightly browned and softened. Stir in the garlic and then the fresh spinach, allowing it to wilt gently.
- Combine Eggs and Vegetables: Pour the beaten eggs evenly over the sautéed vegetables in the skillet. Sprinkle the cheese on top if using. Reduce heat to low and cook slowly to prevent burning the bottom.
- Finish Cooking the Frittata: Cover the skillet with a lid or foil and cook for 8 to 10 minutes until the eggs are set but still moist. Alternatively, place the skillet in a preheated oven at 350°F (175°C) and bake for 10-12 minutes until the top is golden and firm.
- Serve and Enjoy: Once cooked through, slide the frittata onto a plate or cut into wedges directly in the pan. Serve warm immediately or save leftovers for later.
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 2g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 280mg