Mushroom and Spinach Frittata Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the frittata.
- Prepare Mushrooms: Wash and dry the cremini mushrooms, then slice them thinly for even cooking.
- 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.
- 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.
- Transfer Vegetables: Remove the mushroom and spinach mixture from the skillet and transfer it into a bowl to cool slightly.
- Mix Eggs: In a large mixing bowl, whisk together the eggs, heavy cream, salt, and cracked pepper until smooth and well combined.
- Combine Ingredients: Stir the sautéed spinach and mushrooms into the egg mixture along with the shredded Parmesan cheese, mixing thoroughly.
- Add Butter to Skillet: Return the skillet to low heat. Melt the remaining 1 tablespoon of butter to coat the pan evenly.
- Pour Egg Mixture: Pour the egg, mushroom, spinach, and cheese mixture into the buttered skillet and spread evenly.
- 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.
- 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
Find it online: https://tastewithamy.com/mushroom-and-spinach-frittata-recipe-2/
