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