Mushroom and Spinach Frittata Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the frittata.
- Prepare Mushrooms: Wash and dry the cremini mushrooms, then slice them thinly to ensure even cooking.
- 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.
- 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.
- Combine Vegetables: Transfer the cooked mushroom and spinach mixture to a bowl and set aside.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastewithamy.com/mushroom-and-spinach-frittata-recipe/
