Mushroom and Spinach Frittata

Start your morning with a simple, flavorful Mushroom and Spinach Frittata that’s quick to prepare and full of wholesome ingredients. This dish pairs eggs, fresh spinach, sautéed mushrooms, a touch of onion and garlic, and creamy feta for a satisfying breakfast or brunch. It’s easy enough for a weekday morning and elegant enough for weekend company.

Frittatas are versatile and forgiving. You can prepare the filling on the stove, pour in beaten eggs, and finish the dish in the oven while you get kids ready, make coffee, or pack lunches. A well-seasoned cast iron skillet works beautifully, but if you don’t have one, a greased glass pie plate or square baking pan will do the job just as well.

I love mushrooms and often add them to egg dishes. One small trick that helps maintain texture is to remove excess moisture from the mushrooms before combining them with the eggs. Briefly steaming or microwaving chopped mushrooms with a teaspoon of water for a few minutes helps them release liquid; drain any excess before adding them to the frittata. The result is richer flavor and a firmer bite in the finished dish.

This recipe is naturally low in carbohydrates and can be adjusted to fit whatever ingredients you have on hand. Below you’ll find the ingredient list, clear instructions, and helpful tips to adapt the frittata to your taste.

Recipe at a Glance

Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Breakfast
Cuisine: American
Servings: 2
Author: Karami Urbanoski

Ingredients

1 Tbsp olive oil
1 cup mushrooms, chopped
1/2 cup chopped onion
1 clove fresh garlic, minced
2 cups fresh spinach, washed and dried
1/3 cup feta, cubed
4 whole eggs
2 egg whites
Salt and pepper to taste

Instructions

Preheat the oven to 350°F (175°C).
Place the chopped mushrooms in a microwave-safe bowl with a teaspoon of water and microwave on high for 2–3 minutes, until they have softened and released moisture. Drain and set aside. (Alternatively, sauté them briefly to remove liquid.)
Heat the olive oil in a cast iron or ovenproof skillet over medium heat. Add the chopped onion and minced garlic and cook until translucent and soft, about 3–4 minutes.
Add the spinach to the skillet and cook until wilted, stirring to combine with the onion and garlic.
In a bowl, whisk together the eggs and egg whites until blended. Stir in the drained mushrooms and season with a little salt and pepper.
Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle the small cubes of feta across the top. If you like larger pockets of cheese, leave a few bigger pieces whole.
Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the center is set and fully cooked. Cooking time will vary slightly depending on the pan and oven.
Optional method: If you don’t have an ovenproof skillet, combine the cooked vegetables and mushrooms with the beaten eggs in a bowl, pour into a greased pie plate or square baking pan, crumble feta on top, and bake for 15–20 minutes until set.

Serving Suggestions

Allow the frittata to rest for a couple of minutes before slicing. Serve warm with a side salad, sliced tomatoes, or whole-grain toast. A drizzle of olive oil and a sprinkle of fresh herbs—such as dill, parsley, or chives—brightens the dish.

Tips and Variations

Cheese alternatives: Swap feta for goat cheese, cheddar, or grated Parmesan for a different flavor profile.
Protein add-ins: For extra protein, add cooked bacon, ham, or sausage to the vegetable base before adding eggs.
Vegetable swaps: Bell peppers, zucchini, asparagus tips, or broccoli work well in place of or alongside the mushrooms and spinach.
Herbs and seasoning: Fresh herbs and a pinch of red pepper flakes or smoked paprika can add depth to the frittata.
To make individual portions: Bake the mixture in muffin tins for portable frittata cups—adjust baking time to about 12–15 minutes depending on size.

Storage and Reheating

Store leftover frittata in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a low oven (about 300°F / 150°C) until warmed through, or microwave single servings briefly. The texture is best when reheated slowly to avoid drying out the eggs.

Notes

All nutrition and calorie estimates provided by online calculators are approximate and will vary depending on brands, portion sizes, and exact ingredient amounts. Use these figures as a general guide.

Enjoy and Share

If you try this Mushroom and Spinach Frittata, consider saving the recipe to your breakfast collection and experimenting with the variations above. This simple, adaptable dish is a reliable way to put a delicious meal on the table any morning of the week.