Mushroom and Spinach Frittata

Enjoy the delicious combination of earthy mushrooms and vibrant spinach in this easy-to-make Mushroom and Spinach Frittata. It’s a versatile dish that can be served for breakfast, brunch, or even a light dinner. The fluffy eggs, savory mushrooms, and tender spinach come together to create a delightful culinary experience.

Mushroom and Spinach Frittata

Mushroom and Spinach Frittata


  • 8 large eggs
  • 1 cup mushrooms, sliced
  • 2 cups fresh spinach, chopped
  • 1/2 cup shredded cheese (cheddar or your choice)
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil


  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add mushrooms and sauté until golden brown.
  3. Add spinach to the skillet and cook until wilted. Remove from heat and let it cool slightly.
  4. In a bowl, whisk together eggs, milk, salt, and pepper.
  5. Stir in the mushroom and spinach mixture, then fold in the shredded cheese.
  6. Pour the mixture into a greased baking dish.
  7. Bake for 25-30 minutes or until the frittata is set and the top is golden brown.
  8. Remove from the oven, let it cool for a few minutes, then slice and serve.

Total Time: 40 minutes

Yield: 6 servings

Nutritional Information: (per serving) Calories: 220, Fat: 16g, Carbohydrates: 4g, Protein: 14g

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