It’s time to return to the kitchen and enjoy a satisfying weekend breakfast. This Mushroom and Spinach Frittata is simple, flavorful and perfect for weekends — or busy weekday mornings when you need something quick and nourishing.
I’ve been on the go lately and almost forgot where everything is in my kitchen, but I never skip a good breakfast, usually paired with a hot coffee or two. Frittatas are fantastic: healthy, versatile, and easy to prepare. You can assemble it, pop it into the oven, and take care of other tasks while it bakes. A typical frittata takes about 15–20 minutes in the oven depending on how many eggs you use, so it’s great for feeding the family before everyone heads out the door. If you don’t have a cast-iron skillet, a well-greased glass pie plate or square baking pan works just as well.
I have a soft spot for mushrooms and love adding them to egg dishes. A handy tip: microwave the mushrooms briefly with a teaspoon of water to release excess moisture before adding them to the eggs. Removing that moisture first yields better texture and concentrates the mushroom flavor.
The result is delicious — tender, concentrated mushrooms that complement the eggs, spinach and feta perfectly.
Happy low-carbing and enjoy this easy, flavorful frittata!
PIN THIS RECIPE to your BREAKFAST RECIPES Boards and Remember to
FOLLOW ME ON PINTEREST!
Mushroom and Spinach Frittata
- 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 small
- 4 Eggs
- 2 Egg Whites
Instructions
-
Preheat the oven to 350°F (175°C).
-
Place the chopped mushrooms in a microwave-safe bowl with 1 teaspoon of water and microwave on high for 2–3 minutes until they have released moisture and softened. Drain and set aside.
-
Heat the olive oil in an ovenproof skillet and sauté the chopped onion and minced garlic until the onion is translucent and soft.
-
Add the fresh spinach and cook until wilted.
-
Whisk the eggs and egg whites together, stir in the drained mushrooms, then pour the mixture over the vegetables in the skillet.
-
Crumble the feta over the top, leaving a few larger pieces if you like extra bursts of salty flavor.
-
Bake in the preheated oven for about 15 minutes, or until the center is set and fully cooked.
-
Optional: If you don’t have an ovenproof skillet, combine the beaten eggs, cooked spinach, onions, garlic and mushrooms in a bowl, transfer to a greased pie plate or square baking pan, sprinkle feta on top, and bake for 15–20 minutes until the center is fully cooked.
All calories and nutrition information are estimates calculated by a third-party tool and may vary depending on ingredients, brands and portion sizes.
Made this recipe?
Share a photo of your frittata on social media and tag @thekitchenmagpie or use the hashtag #thekitchenmagpie. Please rate the recipe in the comments to help other cooks.