This spinach and mushroom frittata recipe is a delicious and easy egg breakfast that makes my busy mornings feel a little more luxurious! The combination of fluffy eggs, gruyere cheese, sautéed mushrooms, and just the right amount of spinach makes this veggie frittata one of my favorite brunch recipes. And it’s ready in just 30 minutes!
Learning how to make a frittata was the best thing I did to step up my brunch game. Perfectly cooked eggs filled with mushrooms, spinach, and cheese makes for a relatively healthy and protein-packed dish that I love to serve for weekend breakfasts. It always impresses when I have guests staying with us!
What’s in this Spinach Mushroom Frittata?
Spinach and sliced mushrooms are my go-to frittata fillings. Add some cheese and delicious spices to the mix, and you’ve got yourself a great frittata recipe that’s full of yummy flavor!
- Eggs: Use a full carton of eggs for a frittata of this size.
- Mushrooms: I use cremini mushrooms, but other types work as well.
- Spinach: Fresh spinach works best. If using frozen, be sure to thaw it and squeeze out excess moisture.
- Cheese: Gruyere cheese is a great balance for these frittata ingredients. But fontina, white cheddar, gouda, or any cheese you like will work too.
- Garlic + Shallots: Minced garlic and chopped shallots add an earthy aroma.
- Milk: Whisk the eggs with milk to help create the right consistency.
- Herbs: Fresh thyme is a beautiful finish, but you can use any herbs you like. Try rosemary, oregano, or tarragon.
Variations To Try
There are so many other ingredients you can add into this mushroom frittata. I love how versatile it is! Mix in caramelized onions, bacon bits, sautéed leeks, asparagus, zucchini, broccoli, or any other veggies you might have in your fridge.
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How to Store and Reheat
Store leftover slices of mushroom frittata in an airtight container in the refrigerator for up to 4 days. Serve cold; or gently reheat in a 300°F oven, or in the microwave on 50% power until warmed through.
How to Freeze
Freeze a spinach mushroom frittata whole, or in individual slices, tightly wrapped in plastic wrap. Then store in the freezer for up to 2 months. Let it thaw overnight in the refrigerator before reheating.
Notes and Tips
- Beat the eggs just until the milk incorporates. Over-whisking your eggs will add too much air into the mixture, which will cause them to puff up.
- I recommend using a cast-iron skillet for the most even cooking. Plus it goes from the stovetop to the oven, so you can do everything in one pan.
- Don’t overcook the frittata, or it will come out rubbery. Bake it only until the eggs have just set.
- To flip your mushroom spinach frittata, place a plate face-down on top of your skillet, then flip so that the frittata falls nicely onto the plate.
Mushroom Frittata Recipe
Ingredients
- 12 large eggs 1 carton
- ½ cup milk
- 1 teaspoon kosher salt divided
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil divided
- 1 shallot finely chopped
- 2 cloves garlic minced
- 2 sprigs fresh thyme
- 8 ounces cremini mushrooms sliced
- 2 cups fresh spinach
- 1 cup shredded gruyère cheese
- grated Parmesan cheese optional, for topping
Equipment
- Cast Iron Skillet
Instructions
- Preheat oven to 425°F.
- Whisk the eggs, milk, ½ teaspoon salt, and pepper in a large bowl.12 large eggs, ½ cup milk, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- Heat 1 tablespoon of oil in a large oven-safe skillet over medium heat.2 tablespoons olive oil
- Add in the shallot and ¼ teaspoon salt, and sauté until softened, about 3-4 minutes.1 shallot
- Stir in the garlic and thyme leaves and cook until fragrant, about 1 minute.2 cloves garlic, 2 sprigs fresh thyme
- Add in the mushrooms and ¼ teaspoon salt, and cook until softened and the excess liquid has been evaporated, about 3-5 minutes.8 ounces cremini mushrooms
- Stir in the spinach and cook until wilted, about 3 minutes.2 cups fresh spinach
- Transfer the mushroom mixture to a plate or bowl.
- Heat another tablespoon of oil in the skillet and swirl it around until it covers the bottom of the pan.
- Pour the egg mixture into the pan.
- Add in the mushroom and spinach mixture in an even layer over the eggs.
- Sprinkle gruyère cheese over the top.1 cup shredded gruyère cheese
- Transfer the skillet to the oven, and bake for 15 minutes, until the eggs have just set.
- Top with additional fresh thyme and grated Parmesan cheese.grated Parmesan cheese
Notes
- You can use boxed egg whites or a vegan egg substitute in place of the eggs.
- Feel free to use whatever milk you like, such as skim, 2%, whole, or plant-based.
- You can use butter in place of the olive oil.
- You can use rosemary or tarragon in place of the thyme.
- Feel free to use your favorite variety of mushrooms.
- You can use Swiss cheese in place of the gruyère.
- I recommend using a cast-iron skillet for the most even cooking.
- Take care not to burn the shallot or garlic; this could lead to a bitter-tasting frittata.
- Bake only until the eggs have just set; otherwise, the eggs may end up rubbery.
- Nutritional information does not include optional ingredients.
Quiches are typically baked in a crust, whereas a frittata does not have a crust. Quiches often include more dairy, while frittatas are more egg-forward. Quiches are also solely baked in the oven, whereas frittatas start on the stovetop and are finished in the oven.
Yes. Follow the recipe through step 8, then pour the eggs over the cooked mushrooms. Pour the mixture into a 12-count muffin tin and bake in a 350°F oven for about 20-25 minutes.
While you certainly can serve a frittata warm, it is more traditional to serve it chilled or at room temperature.
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