Looking for a quick, protein-packed breakfast or lunch idea that feels cozy and nourishing? This Mushroom and Spinach Frittata recipe is your new go-to. It’s hearty, veggie-rich, and flexible enough to serve warm or cold, making it perfect for lazy weekends or efficient meal preps. In this post, I’ll show you how to make this satisfying dish with ease, plus give you tips for variations and pairing ideas. Whether you’re cooking for one or feeding a crowd, this frittata brings joy to any table.
Let’s start with the story and why this dish means so much to me.
Mushroom and Spinach Frittata Recipe
Table of Contents
A Family Favorite: Mushroom and Spinach Frittata Recipe Memory
There’s something about weekend mornings in my kitchen that just calls for a hot pan, whisked eggs, and a pile of vegetables. This Mushroom and Spinach Frittata has been a staple in my house since my early twenties. I used to make it for my mom on slow Sundays, her sipping coffee while I sautéed mushrooms in olive oil. It’s a memory I cherish every time I recreate this dish.
Back then, I didn’t know much about cooking. I’d just grab what was in the fridge—leftover spinach, some onions, a little cheese—and hope it turned out well. Over the years, I’ve perfected the balance of earthy mushrooms, tender zucchini, sweet onions, and creamy eggs. Add a little garlic and a pinch of red pepper flakes, and it becomes the kind of comfort food that’s healthy but never boring.
This Mushroom and Spinach Frittata is great for brunch, lunchboxes, or even light dinners. You can pair it with a fresh cucumber tomato salad or serve it alongside garlic butter baked salmon for a complete meal.
And hey, if you’ve tried my easy frittata recipe for summer brunch before, this one brings a new twist. It’s hearty enough to satisfy, but still light and veggie-forward—the perfect in-between.
Ingredients & Substitutions That Work
This Mushroom and Spinach Frittata recipe is built on kitchen basics. You don’t need fancy ingredients—just good, fresh staples and a bit of attention to cooking them right. Whether you’re working with fresh produce from your garden or pulling from the fridge midweek, this dish welcomes your creativity.
Ingredients
- 6 large eggs
- 1 cup mushrooms (cremini or portobello for richness)
- 1 cup spinach (fresh is ideal, but frozen works well—just thaw and drain)
- 1 medium zucchini, thinly sliced
- 1 small onion, finely chopped
- ½ cup shredded cheese (cheddar, goat, or mozzarella—optional but delicious)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
- A pinch of red pepper flakes (optional for heat)
If you enjoy brunch dishes with cheese and veggies, you might also love this creamy Mediterranean chicken pasta salad. It’s another one-pan wonder with fresh flavor and customizable add-ins.
Substitutions Table
| Ingredient | Substitution |
|---|---|
| Spinach | Kale or arugula |
| Mushrooms | Asparagus or bell pepper |
| Cheese | Feta or dairy-free cheese |
For something sweet on the side, try honey peach cream cheese cupcakes—a light yet indulgent companion to your savory plate.
Step-by-Step Cooking Guide for Perfect Results
Cooking a frittata is all about layering flavor—from sautéed vegetables to perfectly set eggs. The best part? It all happens in one pan, making cleanup a breeze.
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onions in olive oil for 2–3 minutes in an oven-safe skillet.
- Add mushrooms and garlic. Cook 5–6 minutes until browned.
- Add zucchini and spinach. Cook until wilted. Season with salt, pepper, and red pepper flakes.
- Whisk eggs with salt, pepper, and cheese if using.
- Pour eggs into the skillet. Cook without stirring for 2–3 minutes.
- Transfer skillet to oven and bake for 10–12 minutes.
- Let rest for 5 minutes before slicing.
For an excellent side option, consider garlic parmesan grilled chicken or another slice of easy summer frittata.
Serving Ideas, Storage, and Fun Twists
This Mushroom and Spinach Frittata is incredibly versatile—serve it hot, cold, or somewhere in between. It’s also ideal for entertaining.
How to Serve
- With cucumber tomato salad for a cool, crunchy contrast
- Alongside garlic butter baked salmon
- Next to toast, roasted potatoes, or fruit
- With sweet treats like honey peach cupcakes
Storage Tips
| Method | Instructions |
|---|---|
| Fridge | Keep in airtight container up to 4 days |
| Freezer | Wrap slices; freeze up to 2 months |
| Reheat | Microwave 30 sec intervals or use toaster oven |
Want something a bit different next time? Check out breakfast enchiladas summer recipe—another brunch hero!
Print
Mushroom and Spinach Frittata Recipe – Simple, Flavorful Brunch
- Total Time: 30 mins
- Yield: 6 slices 1x
- Diet: Vegetarian
Description
A hearty mushroom and spinach frittata packed with veggies and protein—perfect for brunch, meal prep, or dinner.
Ingredients
6 large eggs
1 cup mushrooms (cremini or portobello)
1 cup spinach (fresh or thawed frozen)
1 medium zucchini, sliced thin
1 small onion, finely chopped
½ cup shredded cheese (cheddar, mozzarella, or goat)
1 tablespoon olive oil
2 garlic cloves, minced
Salt and pepper, to taste
Pinch of red pepper flakes (optional)
Instructions
1. Preheat oven to 375°F (190°C).
2. Heat olive oil in oven-safe skillet. Sauté onion 2–3 minutes.
3. Add garlic and mushrooms; cook until moisture evaporates.
4. Add zucchini and spinach. Cook until spinach is wilted. Season.
5. Whisk eggs with salt, pepper, and cheese.
6. Pour eggs over veggie mixture. Cook 2–3 minutes without stirring.
7. Transfer skillet to oven. Bake for 10–12 minutes until set.
8. Let rest 5 minutes before slicing and serving.
Notes
Use fresh or frozen spinach—thaw and drain frozen well.
Try feta, goat cheese, or omit cheese for dairy-free version.
Great served warm or cold.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 1g
- Sodium: 240mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 190mg
FAQs About Mushroom and Spinach Frittata
1. Can I make a frittata the night before?
Yes, it stores well overnight. Just reheat before serving.
2. How do I keep my frittata from getting watery?
Sauté vegetables well and avoid overbeating the eggs.
3. What kind of cheese goes best with mushroom and spinach frittata?
Try cheddar, goat cheese, or feta for different flavor profiles.
4. Can I freeze spinach and mushroom frittata?
Yes, freeze slices tightly wrapped and reheat directly from frozen.
Conclusion: A Recipe Worth Repeating
This Mushroom and Spinach Frittata recipe checks every box—easy, healthy, comforting, and totally customizable. Whether it’s a cozy solo breakfast or a vibrant brunch gathering, this dish delivers big on flavor without fuss. It’s a staple you’ll return to again and again.
