Mushroom and Spinach Frittata Recipe

Introduction

This mushroom frittata is a simple yet satisfying dish perfect for breakfast, brunch, or a light dinner. Packed with savory cremini mushrooms, fresh spinach, and creamy Parmesan, it’s both flavorful and easy to prepare.

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 into thin pieces.
3. Step 3: Heat 2 tablespoons of butter in a 10-inch oven-safe skillet over medium heat. Once melted, add the mushrooms and cook for 4-5 minutes, stirring frequently.
4. Step 4: Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the spinach and cook until wilted, stirring occasionally. Increase the heat briefly to evaporate any excess liquid.
5. Step 5: Transfer the mushroom and spinach mixture to a bowl.
6. Step 6: In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth. Fold in the mushroom-spinach mixture and the shredded Parmesan.
7. Step 7: Return the skillet to low heat and melt the remaining 1 tablespoon of butter. Pour the egg mixture into the skillet evenly.
8. Step 8: Place the skillet in the oven and bake for 15-20 minutes, or until the frittata is puffed and the edges are golden brown.
9. Step 9: Let the frittata rest for 5 minutes before slicing and serving.

Tips & Variations

• Use a mix of mushrooms such as cremini, shiitake, or button for a deeper flavor.
• Add herbs like thyme or chives to enhance the freshness.
• For extra creaminess, sprinkle some mozzarella or goat cheese before baking.
• If you don’t have an oven-safe skillet, transfer the mixture to a greased baking dish before baking.

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through to retain its texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata ahead of time?

Yes, you can prepare the frittata ahead and refrigerate it before baking, but it’s best baked fresh for optimal texture. Alternatively, bake it fully and reheat when needed.

Can I use egg whites or substitute for eggs?

While you can use egg whites to reduce cholesterol, the frittata might be less rich and fluffy. For best results, use whole eggs as stated in the recipe.

Mushroom and Spinach Frittata Recipe

Print Recipe

★★★★★

4.5 from 116 reviews

This Mushroom Frittata is a savory and wholesome egg dish featuring sautéed cremini mushrooms, garlic, and fresh baby spinach, all baked to perfection with creamy eggs and Parmesan cheese. It’s an easy, nutritious meal perfect for breakfast, brunch, or any time you crave a warm, satisfying dish.

• 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 Salt

Ingredients

Scale 1x2x3x

Vegetables

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

Dairy & Eggs

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

Seasonings

• 1 teaspoon salt
• 1 teaspoon cracked pepper

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the frittata.
2. Prepare Mushrooms: Wash and dry the cremini mushrooms, then slice them thinly for even cooking.
3. Sauté Mushrooms: In a 10-inch oven-safe skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for 4-5 minutes, stirring frequently until they release their moisture and start to brown.
4. Add Garlic and Spinach: Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Stir in the baby spinach and cook until wilted, occasionally stirring. Increase the heat slightly to evaporate any excess liquid from the skillet.
5. Transfer Vegetables: Remove the mushroom and spinach mixture from the skillet and transfer it into a bowl to cool slightly.
6. Mix Eggs: In a large mixing bowl, whisk together the eggs, heavy cream, salt, and cracked pepper until smooth and well combined.
7. Combine Ingredients: Stir the sautéed spinach and mushrooms into the egg mixture along with the shredded Parmesan cheese, mixing thoroughly.
8. Add Butter to Skillet: Return the skillet to low heat. Melt the remaining 1 tablespoon of butter to coat the pan evenly.
9. Pour Egg Mixture: Pour the egg, mushroom, spinach, and cheese mixture into the buttered skillet and spread evenly.
10. Bake Frittata: Place the skillet in the preheated oven and bake for 15-20 minutes until the top is puffed, set, and the edges turn a golden brown.
11. Rest and Serve: Remove the frittata from the oven and let it sit for 5 minutes to set before slicing into wedges and serving warm.

Notes

• Use an oven-safe skillet (such as cast iron) to avoid transferring the frittata to a separate baking dish.
• For extra flavor, sprinkle additional Parmesan or fresh herbs like parsley before serving.
• If you prefer, substitute cremini mushrooms with button mushrooms or portobello.
• The frittata can be served hot or at room temperature, making it great for meal prep and leftovers.
• You can add other vegetables like bell peppers or onions based on your preference.

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