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
Scale
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.
