Mushroom & Spinach Frittata
Mushroom & Spinach Frittata
This Mushroom & Spinach Frittata is a savory, protein-packed dish that’s as versatile as it is delicious. Made with tender sautéed mushrooms, fresh baby spinach, and fluffy eggs, it’s the ultimate one-pan meal that transitions seamlessly from breakfast to brunch — or even dinner. Lightly seasoned and cooked to golden perfection, this frittata is bursting with earthy flavor and wholesome goodness.
Whether you’re meal-prepping for the week or hosting a laid-back weekend gathering, this frittata delivers hearty comfort with minimal effort. Serve it warm with toast or a simple side salad, or enjoy it cold straight from the fridge — it’s just as tasty either way!
Mushroom & Spinach Frittata
Ingredients
Equipment
Method
- Gather all of your ingredients and have everything prepped and ready.
- Preheat your oven to 375 °F. Using a medium bowl, whisk the eggs, mozzarella, and the cream.Season with salt, black pepper, and red pepper flakes.
- Place a large ovenproof skillet over medium heat and add oil, shallot and garlic. Stirring occasionally, cook until the shallot is translucent.
- Add the mushrooms and cook until softened. Continue to stirring occassionally.
- After the mushrooms have cooked and softened, add the spinach and cook until all spinach has wilted. Season with salt and pepper for taste.
- Turn heat off on skillet. Pour egg mixture into the mushroom and spinach mix.
- Dollop the mixture with ricotta.
- Place in your preheated oven and bake for 12-20 minutes. Check after 12 minutes and add time as needed.The eggs should have set and the top should have a slight brown to them.
Nutrition
Tried this recipe?
Let us know how it was!Ingredients
8 large eggs
¾ cup shredded mozzarella
½ cup ricotta
â…“ cup heavy cream
2 tbsp extra virgin olive oil
1 large shallot, diced
3 cloves garlic, minced
8 oz baby bella mushrooms, sliced
3 cups baby spinach
Pinch of kosher salt, black pepper, and red pepper flakes
Quick to prep, easy to love, and endlessly versatile — this dish is proof that simple ingredients can create something extraordinary.
Image Gallery Mushroom & Spinach Frittata
Storage & Leftovers
Refrigerator:
Let the frittata cool completely before storing. Slice into portions and place in an airtight container. Store in the fridge for up to 4 days.
Freezer:
Wrap individual slices in plastic wrap or foil, then place in a freezer-safe bag or container. Freeze for up to 2 months. For best texture, avoid freezing if the frittata is extra creamy (ricotta-heavy versions may weep slightly when thawed).
Reheating:
Microwave: Reheat individual slices on a microwave-safe plate for 30–60 seconds until warm.
Oven or Toaster Oven: Bake at 350°F (175°C) for 10–15 minutes for a crispier finish.
Skillet (optional): Warm slices on a nonstick skillet over low heat with a lid to keep moisture in.
Best Enjoyed:
Frittata is just as delicious cold or room temp, making it perfect for meal prep, quick breakfasts, or lunch on the go.
Table of Contents
197
120
20
20