Learning how to make a frittata was the best thing I did to step up my brunch game. Perfectly cooked eggs filled with mushrooms, spinach, and cheese makes for a relatively healthy and protein-packed dish that I love to serve for weekend breakfasts. It always impresses when I have guests staying with us!
What’s in this Spinach Mushroom Frittata?
Spinach and sliced mushrooms are my go-to frittata fillings. Add some cheese and delicious spices to the mix, and you’ve got yourself a great frittata recipe that’s full of yummy flavor!
Eggs: Use a full carton of eggs for a frittata of this size. Mushrooms: I use cremini mushrooms, but other types work as well. Spinach: Fresh spinach works best. If using frozen, be sure to thaw it and squeeze out excess moisture. Cheese: Gruyere cheese is a great balance for these frittata ingredients. But fontina, white cheddar, gouda, or any cheese you like will work too. Garlic + Shallots: Minced garlic and chopped shallots add an earthy aroma. Milk: Whisk the eggs with milk to help create the right consistency. Herbs: Fresh thyme is a beautiful finish, but you can use any herbs you like. Try rosemary, oregano, or tarragon.
Variations To Try
There are so many other ingredients you can add into this mushroom frittata. I love how versatile it is! Mix in caramelized onions, bacon bits, sautéed leeks, asparagus, zucchini, broccoli, or any other veggies you might have in your fridge.
How to Store and Reheat
Store leftover slices of mushroom frittata in an airtight container in the refrigerator for up to 4 days. Serve cold; or gently reheat in a 300°F oven, or in the microwave on 50% power until warmed through.
How to Freeze
Freeze a spinach mushroom frittata whole, or in individual slices, tightly wrapped in plastic wrap. Then store in the freezer for up to 2 months. Let it thaw overnight in the refrigerator before reheating.
Notes and Tips
Beat the eggs just until the milk incorporates. Over-whisking your eggs will add too much air into the mixture, which will cause them to puff up. I recommend using a cast-iron skillet for the most even cooking. Plus it goes from the stovetop to the oven, so you can do everything in one pan. Don’t overcook the frittata, or it will come out rubbery. Bake it only until the eggs have just set. To flip your mushroom spinach frittata, place a plate face-down on top of your skillet, then flip so that the frittata falls nicely onto the plate.
More Egg Frittata Recipes We Love
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