Mushroom and Spinach Frittata Recipe

Introduction

This Mushroom Frittata is a simple, flavorful dish perfect for breakfast, brunch, or a light dinner. Loaded with sautéed cremini mushrooms, fresh spinach, and creamy Parmesan, it’s both hearty and satisfying. With just a few ingredients and easy steps, you’ll have a delicious meal ready in under 30 minutes.

Ingredients

• 8 ounces cremini mushrooms
• 3 tablespoons butter (divided)
• 2 cloves garlic (minced)
• 2 cups baby spinach
• 8 large eggs
• 1/4 cup heavy cream
• 1 teaspoon salt
• 1 teaspoon cracked pepper
• ½ cup shredded Parmesan

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit.
2. Step 2: Wash and dry the mushrooms, then slice them thinly.
3. Step 3: Heat 2 tablespoons of butter in a 10-inch oven-safe skillet over medium heat. Add the mushrooms and cook for 4-5 minutes, stirring often until they soften.
4. Step 4: Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the spinach and cook until wilted, stirring occasionally. Increase heat briefly to evaporate any excess liquid.
5. Step 5: Transfer the mushroom and spinach mixture to a bowl and set aside.
6. Step 6: In a large bowl, whisk together the eggs, heavy cream, salt, and cracked pepper until smooth. Add the mushroom and spinach mixture and Parmesan cheese, stirring to combine.
7. Step 7: Return the skillet to low heat and melt the remaining 1 tablespoon of butter. Pour in the egg mixture evenly.
8. Step 8: Place the skillet in the preheated oven and bake for 15-20 minutes, until the frittata is puffed and the edges are golden brown.
9. Step 9: Remove from the oven and let sit for 5 minutes before slicing and serving.

Tips & Variations

• For extra flavor, add fresh herbs like thyme or chives to the egg mixture.
• Swap cremini mushrooms for shiitake or button mushrooms if preferred.
• Use half-and-half instead of heavy cream for a lighter version.
• Try adding cooked bacon or sausage for a heartier frittata.

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in a microwave or skillet until warm. This dish is best enjoyed fresh but also freezes well for up to 1 month. Thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata without cream?

Yes, you can substitute the heavy cream with milk or half-and-half, though the texture may be slightly less rich and creamy.

What type of pan is best for baking a frittata?

An oven-safe skillet, such as cast iron or a heavy stainless steel pan, works best to cook both on the stove and finish in the oven. Ensure it has a suitable handle to withstand oven heat.

Mushroom and Spinach Frittata Recipe

Print Recipe

★★★★★

4.6 from 139 reviews

This savory mushroom frittata is a delicious and hearty breakfast or brunch option, featuring sautéed cremini mushrooms, fresh spinach, and creamy Parmesan cheese baked to golden perfection. It combines simple ingredients to create a flavorful, protein-packed dish that’s perfect for any time of day.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

Vegetables

• 8 ounces cremini mushrooms, sliced thin
• 2 cloves garlic, minced
• 2 cups baby spinach

Dairy

• 3 tablespoons butter (divided)
• 1/4 cup heavy cream
• 1/2 cup shredded Parmesan cheese

Egg Mixture

• 8 large eggs
• 1 teaspoon salt
• 1 teaspoon cracked pepper

Instructions

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the frittata.
2. Prepare Mushrooms: Wash and dry the cremini mushrooms, then slice them thinly to ensure even cooking.
3. Sauté Mushrooms: Heat 2 tablespoons of butter in a 10-inch oven-safe skillet over medium heat. Add the sliced mushrooms and cook for 4-5 minutes, stirring often, until they are tender.
4. Add Garlic and Spinach: Stir in the minced garlic and cook until fragrant, about 30 seconds. Add baby spinach and cook until wilted, stirring occasionally. Increase the heat briefly to evaporate any excess liquid from the pan.
5. Combine Vegetables: Transfer the cooked mushroom and spinach mixture to a bowl and set aside.
6. Mix Eggs and Cream: In a large mixing bowl, whisk together the eggs, heavy cream, salt, and cracked pepper until smooth. Fold in the mushroom and spinach mixture and Parmesan cheese.
7. Prepare Skillet: Return the skillet to low heat and melt the remaining tablespoon of butter. Once melted, pour the egg mixture evenly into the skillet.
8. Bake Frittata: Place the skillet in the preheated oven and bake for 15-20 minutes, or until the top is puffy and the edges start to turn golden brown.
9. Rest and Serve: Remove the skillet from the oven and let the frittata sit for 5 minutes before slicing and serving to allow it to set properly.

Notes

• Use an oven-safe skillet, such as cast iron, for best results when transferring from stovetop to oven.
• You can substitute cremini mushrooms with white button mushrooms if preferred.
• For a dairy-free version, substitute butter with olive oil and omit the heavy cream and Parmesan cheese.
• Serve with a fresh salad or crusty bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Keywords: mushroom frittata, baked frittata, breakfast recipe, cremini mushrooms, spinach frittata, easy brunch dish