It felt good to be back in the kitchen and make a weekend breakfast that everyone enjoys. This Mushroom and Spinach Frittata is simple, satisfying, and full of flavor — a perfect recipe for a leisurely weekend brunch or a quick, healthy weekday breakfast. It comes together quickly, uses basic ingredients, and bakes in about 15–20 minutes depending on how many eggs you use.
I tend to keep breakfast special even when life gets busy. A hot cup of coffee alongside a well-made egg dish makes mornings feel calm and intentional. Frittatas are particularly great because they require very little hands-on time: sauté the vegetables, whisk the eggs, pour everything into an oven-proof skillet or baking dish, and pop it in the oven. By the time it’s baked, the family is usually ready to gather and eat.
I have to admit I’m a little obsessed with mushrooms — they add deep, savory flavor to almost anything. The trick I use for adding mushrooms to egg dishes is to remove excess moisture before mixing them with the eggs. Microwaving the chopped mushrooms briefly with a teaspoon of water helps them release their liquid and concentrate their flavor. That simple step keeps the frittata from becoming watery and gives the mushrooms a better texture.
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Below is a clear, easy-to-follow Mushroom and Spinach Frittata recipe with ingredient amounts and step-by-step instructions. It’s written for convenience: cook in an oven-proof skillet or transfer the mixture to a greased pie plate or square baking pan if you don’t have cast iron. This recipe serves two but scales easily for more people.
Mushroom and Spinach Frittata
A hearty, healthy breakfast of eggs, sautéed mushrooms, spinach and crumbled feta. Easy to prepare and quick to bake — perfect for breakfast, brunch, or a light dinner.
- 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 or crumbled
- 4 eggs
- 2 egg whites
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Place the chopped mushrooms in a microwave-safe bowl with about 1 teaspoon of water. Microwave on high for 2–3 minutes until the mushrooms have released some moisture and softened. Drain off any excess liquid and set the mushrooms aside. This step helps prevent a watery frittata and intensifies mushroom flavor.
- Heat the olive oil in an oven-safe skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 4–5 minutes. Add the minced garlic and cook for another 30–60 seconds until fragrant.
- Add the washed spinach to the skillet and cook until it wilts, stirring to combine with the onions and garlic. If there is excess liquid from the spinach, allow it to evaporate for a minute or two.
- In a bowl, whisk together the 4 eggs and 2 egg whites until well combined. Stir the drained mushrooms into the beaten eggs, then pour the egg and mushroom mixture over the onions and spinach in the skillet, spreading evenly.
- Scatter the cubed or crumbled feta evenly over the top. If you enjoy pockets of cheesiness, leave some larger pieces whole as they melt into small, flavorful bites.
- Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the center is set and the eggs are cooked through. Cooking time may vary slightly depending on skillet size and oven; check for a firm center before removing.
- Optional method: If you don’t have an oven-proof skillet, mix the beaten eggs with the cooked mushrooms, spinach, onions and garlic in a bowl. Pour into a greased pie plate or a square baking pan, crumble feta over the top, and bake for 15–20 minutes until set in the center.
Serve warm, cut into wedges. This mushroom and spinach frittata is delicious on its own or accompanied by a simple side salad, crusty bread, or a hot cup of coffee. It reheats well, making it a great choice for make-ahead breakfasts during the week.
Nutrition note: Calorie and nutrition estimates vary by ingredients, brands, and portion sizes. Use this as a general guide only.