If you are on the lookout for a breakfast or brunch idea that feels like a warm hug on a plate, this Mushroom Frittata Recipe is an absolute winner. It brings together tender mushrooms, vibrant spinach, and a touch of fragrant herbs all enveloped in a fluffy, golden egg base. This dish is not only packed with flavor but also bursts with beautiful textures and colors that brighten up any morning. Whether you’re cooking for family or guests, this frittata strikes the perfect balance between simple ingredients and impressive results, making it a beloved staple in my kitchen.
Ingredients You’ll Need
Every ingredient in this Mushroom Frittata Recipe plays a vital role, from bringing fresh garden flavors to adding rich creaminess and the perfect savory notes. The list might be humble, but each component works harmoniously to deliver a dish that tastes far from ordinary.
- 8 large eggs: The foundation for the frittata, providing a fluffy and protein-packed base.
- ¼ cup milk: Helps achieve a light, creamy texture; dairy-free options work great too.
- ½ teaspoon fine salt: Enhances all the flavors without overpowering the delicate ingredients.
- ¼ teaspoon black pepper: Adds a subtle hint of warmth and spice.
- 1 tablespoon olive oil or avocado oil: Perfect for sautéing the vegetables with a mild, fruity undertone.
- 2 cups (8 ounces) mushrooms, sliced: The star ingredient offering earthiness and meaty texture.
- ½ cup sliced red onion: Introduces a gentle sweetness that complements the mushrooms beautifully.
- 1 garlic clove, minced or pressed: Brings aromatic depth and a tangy bite.
- 3 cups baby spinach leaves, loosely packed: Adds vibrant color and a fresh, slightly sweet flavor.
- 2 teaspoons chopped fresh herbs: Choose rosemary, dill, thyme, oregano, basil, or a mix for aromatic brightness, or substitute with ½ teaspoon dried Italian seasoning.
- ¼ cup crumbled feta cheese or soft goat cheese: Provides a creamy, tangy finish that melts beautifully into the eggs.
How to Make Mushroom Frittata Recipe
Step 1: Prepare Your Oven and Egg Mixture
Start by preheating your oven to 425 degrees Fahrenheit to ensure it’s hot and ready for baking. While the oven warms up, whisk together the eggs, milk, salt, and pepper in a medium bowl. This mixture will create the fluffy, tender texture that makes the Mushroom Frittata Recipe so irresistible.
Step 2: Sauté the Vegetables
Heat your oven-safe skillet over medium-high heat and add the olive or avocado oil. Use a brush to evenly coat the bottom and sides, allowing the mushrooms, onions, and garlic to sauté without sticking. Cook these until the mushrooms release their juices and the onions soften, approximately 3 to 4 minutes. This step builds the rich, savory foundation for the frittata.
Step 3: Add Spinach and Herbs
Next, toss in the fresh spinach and your chosen herbs. Stir constantly for about 30 to 60 seconds until the spinach just begins to wilt. This ensures the greens stay vibrant and maintain their fresh flavor without becoming soggy.
Step 4: Combine the Eggs and Vegetables
Evenly spread the sautéed vegetables across the skillet’s base. Then, gently pour your egg mixture over the top, allowing it to nestle among the veggies. Sprinkle the crumbled feta or goat cheese evenly on the surface to add tangy creaminess to each forkful.
Step 5: Cook on Stovetop Before Baking
Let the frittata cook over medium heat until the edges begin to set, roughly 4 to 5 minutes. This step ensures that the bottom starts to firm up and creates a nice crust while preparing the dish for the oven finish.
Step 6: Bake Until Just Set
Carefully transfer the skillet to your preheated oven. Bake for about 5 to 7 minutes, depending on your skillet size, until the frittata’s center is fully cooked through and firm to the touch. This final bake locks all the flavors in and gives the dish its classic fluffy texture.
Step 7: Rest Before Serving
Once out of the oven, allow the frittata to rest for 5 minutes. This brief wait helps it firm up further and makes cutting clean, beautiful slices a breeze. Garnish with extra fresh herbs if desired for an extra boost of color and fragrance.
How to Serve Mushroom Frittata Recipe
Garnishes
Fresh herbs like parsley, basil, or chives make fantastic garnishes, adding vibrant green color and a burst of fresh aroma to every slice. A light drizzle of good quality olive oil or a few chili flakes can also elevate the visual appeal and flavor profile without any fuss.
Side Dishes
This Mushroom Frittata Recipe pairs wonderfully with a crisp side salad of arugula and lemon vinaigrette or buttery toasted bread. For a heartier brunch, roasted potatoes or a simple fruit salad add contrasting textures and flavors that round out the meal perfectly.
Creative Ways to Present
Try serving the frittata in individual ramekins for a stunning presentation that feels extra special. Alternatively, cut it into wedges and stack them with layers of avocado slices or fresh tomato for a colorful and inviting brunch spread that will impress your guests every time.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mushroom Frittata Recipe in an airtight container inside the refrigerator. It stays fresh and delicious for up to 4 days, making it a great option for quick breakfasts or lunches during a busy week.
Freezing
While the frittata freezes well, it’s best to cut it into individual portions before wrapping tightly in plastic wrap and foil. Freeze for up to 2 months. When you’re ready, thaw overnight in the fridge for an easy, make-ahead meal solution that tastes just as wonderful as freshly cooked.
Reheating
Reheat leftovers gently either in a microwave or in a low-temperature oven to maintain the creamy texture without drying it out. Cover loosely with foil to retain moisture if using the oven, and heat until warmed through for a comforting, satisfying bite.
FAQs
Can I use other vegetables instead of mushrooms?
Absolutely! While mushrooms give the frittata a wonderful earthiness, you can swap them for bell peppers, zucchini, or even asparagus. Just be sure to sauté them first to release their flavors and maintain the perfect texture.
What type of cheese works best in this Mushroom Frittata Recipe?
Feta or soft goat cheese works beautifully due to their creamy texture and tangy flavor. However, you can experiment with mozzarella, cheddar, or even parmesan for a different but equally delicious outcome.
Is this recipe suitable for dairy-free diets?
Yes! Simply use a dairy-free milk alternative, such as almond or oat milk, and choose a dairy-free cheese substitute or omit the cheese altogether. The recipe remains tasty and satisfying with these adjustments.
Can I make this frittata vegan?
Since eggs are the primary ingredient, this recipe isn’t naturally vegan. However, with creative substitutions like chickpea flour or tofu scrambles, you can achieve a similar dish but it wouldn’t technically be a frittata.
Do I need a cast iron skillet to make the frittata?
Not necessarily. Any oven-safe skillet between 10 and 12 inches will work well. Just make sure it can go from stovetop to oven without a hitch. Non-stick or stainless steel skillets are good alternatives if you don’t have cast iron.
Final Thoughts
There’s something truly special about a Mushroom Frittata Recipe that brings joy to the breakfast table with minimal effort and maximum flavor. It’s versatile, wholesome, and perfect for sharing, making it one of those recipes you’ll reach for again and again. Give it a try soon—you might just find your new favorite way to start the day!
Print
Mushroom Frittata Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Mushroom Frittata is a delicious and nutritious egg-based dish perfect for breakfast, brunch, or a light dinner. Loaded with sautéed mushrooms, red onions, spinach, and fresh herbs, and topped with creamy feta cheese, this recipe combines fresh flavors with a hearty protein punch. Baked in the oven for a fluffy, set texture, it makes a perfect make-ahead meal that keeps well for several days.
Ingredients
Egg Mixture
- 8 large eggs
- ¼ cup milk (use dairy-free if needed; 2% or whole dairy milk recommended)
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
Vegetables & Herbs
- 1 tablespoon olive oil or avocado oil
- 2 cups (8 ounces) mushrooms, sliced
- ½ cup sliced red onion
- 1 garlic clove, minced or pressed
- 3 cups baby spinach leaves, loosely packed
- 2 teaspoons chopped fresh herbs (rosemary, dill, thyme, oregano, basil, or a mix) or ½ teaspoon dried Italian seasoning
Cheese Topping
- ¼ cup crumbled feta cheese or soft goat cheese
Instructions
- Preheat the oven: Set your oven to 425℉ (218℃) to prepare for baking the frittata.
- Prepare the egg mixture: In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined. Set aside.
- Heat the skillet and add oil: Place a 10- to 12-inch oven-safe skillet over medium-high heat. Add the olive or avocado oil and when hot, use a brush to evenly coat the bottom and edges of the skillet with the oil.
- Sauté mushrooms, onion, and garlic: Add sliced mushrooms, red onion, and garlic to the skillet. Cook for 3-4 minutes, stirring occasionally, until the mushrooms are tender and the onion is translucent.
- Add spinach and herbs: Stir in the baby spinach and fresh or dried herbs. Cook, stirring constantly, for 30-60 seconds until the spinach starts to wilt.
- Combine vegetables and eggs: Evenly spread the cooked vegetables across the skillet bottom. Pour the egg mixture over the vegetables. Sprinkle the crumbled feta or goat cheese on top.
- Cook on the stovetop: Let the eggs cook over medium heat for 4-5 minutes until the edges start to set but the center is still slightly runny.
- Bake the frittata: Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the center of the frittata is fully set and cooked through. Cooking time may vary depending on skillet size.
- Rest and serve: Remove the skillet from the oven and let the frittata sit for 5 minutes to finish setting. Cut into slices and garnish with fresh chopped herbs if desired.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Use an oven-safe skillet such as cast iron to ensure it can go from stovetop to oven safely.
- Feel free to substitute dairy-free milk to make this recipe suitable for lactose intolerance.
- Adjust herbs based on your preference or what you have on hand for varied flavors.
- The cheese adds creaminess, but you can omit it or use a vegan cheese alternative if desired.
- Ensure not to overcook on the stovetop before baking so the frittata remains fluffy.
- Leftovers reheat well in the microwave or toaster oven for a quick meal.
