Italian-American
Spinach Mushroom Frittata
Eggs baked with sautéed mushrooms, spinach, and a little cheese make a sturdy breakfast that slices cleanly. It works hot from the oven or cold the next day.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
Photo: rachellyn.rumson (CC BY). Source
Why you’ll love it
- One pan moves from stove to oven so cleanup stays small.
- Mushrooms and spinach bulk it up without making it heavy.
- Protein stays high while still feeling like a real breakfast plate.
- Leftover wedges pack well for later meals.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat oven to 375°F. Whisk eggs, milk, salt, and pepper in a large bowl.
- 2
Warm olive oil in a 10-inch oven-safe skillet over medium heat.
- 3
Add mushrooms and cook 6 to 8 minutes until browned and most liquid evaporates.
- 4
Stir in garlic and spinach; cook 1 to 2 minutes until spinach wilts.
- 5
Pour egg mixture over vegetables, sprinkle both cheeses evenly, and cook on the stove 2 minutes until edges just set.
- 6
Transfer skillet to the oven and bake 12 to 15 minutes until the center is set and top is lightly golden.
- 7
Rest 5 minutes, then slice into wedges.
Pro tips
- Use a well-seasoned cast-iron or nonstick oven-safe pan so the frittata releases cleanly.
- Pat spinach dry after washing to avoid a watery finish.
- If the top browns too fast, tent loosely with foil for the last few minutes.
Easy substitutions
- mozzarella
- cheddar or feta
- cremini mushrooms
- button or shiitake mushrooms
- spinach
- chopped kale, stems removed
Storage and reheating
Storage
Refrigerate slices in an airtight container up to 4 days.
Reheating
Microwave 45 to 60 seconds or warm in a 325°F oven for 8 to 10 minutes.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 210
- Protein
- 15 g
- Carbs
- 4 g
- Fat
- 15 g
- Fiber
- 1 g
Moderate · Oven, Stovetop · Vegetarian
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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