Description
This Spinach and Mushroom Frittata is a healthy, protein-packed dish loaded with fresh vegetables and creamy cheese. Perfect for breakfast, brunch, or a light meal, it’s simple to prepare and bursting with flavor. Plus, it’s customizable and great for meal prep!
Ingredients
Base:
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8 large eggs
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⅓ cup heavy whipping cream
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Salt, to taste
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Black pepper, to taste
Vegetables:
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8 ounces fresh cremini mushrooms, sliced (or Baby Bella mushrooms)
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½ cup diced onion
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8 ounces baby spinach, washed and dried
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1 clove garlic, minced
Cheese:
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½ cup shredded parmesan cheese
Cooking Fats:
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1 tablespoon olive oil
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1 tablespoon butter
Instructions
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Preheat the oven to 350°F (175°C).
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Heat olive oil and butter in a cast-iron skillet over medium heat.
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Add mushrooms and onions to the skillet and sauté for 5-7 minutes until softened.
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Stir in garlic and cook for 1 minute until fragrant.
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Add half the spinach and cook until wilted. Then, add the remaining spinach and continue cooking until all the liquid has evaporated.
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Season with salt and pepper, then spread the vegetable mixture evenly in the skillet.
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Whisk eggs, heavy cream, and salt in a mixing bowl until well combined.
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Pour the egg mixture over the vegetables and gently stir to distribute.
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Sprinkle parmesan cheese evenly over the top.
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Cook on the stovetop for 3-4 minutes until the edges start to set.
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Transfer the skillet to the oven and bake for 10-15 minutes until the frittata is fully set.
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Remove from the oven and let it rest for 5-10 minutes before slicing.
Notes
For a dairy-free option, replace heavy cream with unsweetened almond or oat milk and use dairy-free cheese.
Experiment with cheese by substituting parmesan with feta, cheddar, or gouda.
Want extra flavor? Add a pinch of red pepper flakes or fresh herbs like thyme or chives.
Serve with toast, fruit, or a simple green salad for a balanced meal.
- Prep Time: 10
- Cook Time: 30
- Category: Breakfast, Brunch, Light Meal
- Method: Baking, Stovetop
- Cuisine: Italian, Mediterranean
Nutrition
- Calories: ~338 kcal
- Sugar: ~2g
- Sodium: ~450mg
- Fat: ~26g
- Saturated Fat: ~12g
- Unsaturated Fat: ~11g
- Carbohydrates: ~7g
- Fiber: ~2g
- Protein: ~20g
- Cholesterol: ~275mg
Keywords: Spinach and Mushroom Frittata, healthy breakfast, frittata recipe, easy frittata, baked eggs, vegetarian frittata, gluten-free breakfast, low-carb meal, meal prep breakfast, Italian frittata