This easy baked Spinach and Mushroom Frittata is filled with healthy veggies and can be served for breakfast, brunch, lunch, or even a light meatless dinner!
Made with eggs, heavy cream, spinach, mushrooms, onions, garlic, and a sprinkle of parmesan cheese, it’s a one-pan meal that’s simple, delicious, and completely satisfying!
Around my house, we really, really, love eggs (we’re even considering getting our own chickens)!
We eat them for breakfast just about every day, so I’m always looking for new egg recipes to keep things from getting boring.
One dish I can never go wrong with is a frittata…the omelet’s easier-to-make (and I think more impressive) Italian cousin that’s more similar to a crustless quiche.
You can make a frittata so many different ways just by changing up the vegetables, meat, cheese, herbs, and/or spices that you use. This combination of spinach and mushrooms is one of our favorites.
There’s no fussing around with the eggs or worries about how to fold it properly. And for those of us who don’t want any wet egg on the inside, there’s no trying to flip the darn thing over to cook the top without making a mess.
Just cook the fillings in a pan, whisk together the eggs and cream, pour them into the pan, top with cheese, cook for a few minutes on the stove to give the eggs a little head-start, and then finish it in off the oven.
And where an omelet is usually just one serving, and so you’d have to make one for each person, a frittata can easily serve a few people and you only have to make it once!
Plus, the leftovers last 3 to 4 days in the fridge and reheat very well, so you could even make this ahead of time.
It’s just an all-around winner!
Ingredients you need:
Note: Ingredient amounts are in the recipe card below.
- Olive oil
- Fresh cremini mushrooms (also called Baby Bella)
- Fresh baby spinach
- Heavy whipping cream
- Shredded parmesan cheese
- Black pepper
Special equipment needed:
- 10″ to 12″ cast-iron skillet (it should be well-seasoned so the eggs don’t stick)
If you don’t have a cast-iron skillet, you can use any pan that is oven-safe (including the handle) as long as it isn’t prone to sticking!
I’ve used a hard-adonized aluminum pan with a metal handle with very good results. I don’t recommend a stainless-steel pan (lots of sticking). If you want to use a non-stick pan, just double check that it is oven safe (because many are not).
Here’s a look at how to make a Spinach and Mushroom Frittata:
Note: This is just a brief overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.
Tips & Tidbits:
- White button mushrooms (or any kind) can be used instead of cremini.
- Wipe mushrooms clean with a damp paper towel or give them a very quick rinse right before you’re ready to use them (never soak them, as they can absorb too much water and become soggy).
- Save prep time by using pre-sliced mushrooms.
- Bagged baby spinach makes the prep super easy since there aren’t any big, thick stems to remove and you don’t have to chop it, but any fresh spinach will do.
- Heavy whipping cream gives the eggs a richer, creamier, almost custardy texture which really makes this frittata so good, but you can use half-and-half, light cream, or whole milk instead.
- I used an 11″ cast iron skillet to make this recipe. A 12″ skillet will give you a slightly thinner frittata (and may cook a little quicker). If you want a slightly taller frittata, use a 10″ skillet (it may take a few minutes longer to cook).
- Be careful not to overcook your frittata, as it can become dry and rubbery rather than light and fluffy.
- If you wanted to get a little herby, a little bit of chopped fresh thyme in the eggs would be delicious.
- Some snipped fresh chives or thinly sliced green onions would be a delicious garnish (as would a little extra shredded parmesan cheese!).
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
This frittata will serve 4 to 6 depending on appetites and what you are serving along with it (although I will admit that the two of us have, on occasion, polished off the entire thing in one sitting!).
Serve it with toast, English muffins, bagels, biscuits, home fries, hash browns, fresh fruit, tomatoes, or even a simple green salad.
I hope you try this Spinach and Mushroom Frittata recipe and love it as much as I do. Thanks for visiting today!
More egg recipes you might like…
- Zucchini and Potato Frittata
- Broccoli and Cheese Crustless Quiche
- Ham and Cheese Egg Muffins
- Tater Tot Breakfast Casserole With Sausage
- Cajun Spiced Deviled Eggs
If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!
Spinach and Mushroom Frittata
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces fresh cremini (Baby Bella) mushrooms, cleaned and sliced about ⅛" thick
- ½ cup diced onions
- 1 clove garlic, minced (about one heaping teaspoon)
- 8 ounces baby spinach, washed and dried
- 8 large eggs
- ⅓ cup heavy whipping cream
- ½ cup shredded parmesan cheese
- salt, to taste
- black pepper, to taste
- 10" to 12" cast iron skillet (I used an 11"; it should be well-seasoned so the eggs don't stick)
- Preheat the oven to 350°F.
- Heat the olive oil and butter in a cast-iron skillet over medium heat. When the butter has melted, add the mushrooms and onions; sauté, stirring occasionally, until softened.
- Reduce the heat to medium-low. Add the garlic; sauté, stirring constantly, for one minute.
- Add half of the spinach; cook, stirring frequently, just until it has wilted.
- Add the rest of the spinach; cook, stirring frequently, until it has wilted and any liquid in the pan released by the veggies has evaporated.
- Season the spinach mixture lightly with salt and pepper (keeping in mind that the eggs will also have salt and the parmesan cheese can be a little salty; I use about ¼ teaspoon each salt and pepper); stir and then spread it out evenly in the pan.
- In a small bowl, whisk together the eggs, heavy cream, and some salt (I use ½ teaspoon) until well-combined.
- Pour the egg mixture into the pan. If needed, give it a quick stir or shake the pan gently to make sure it is evenly distributed.
- Cook for 3 to 4 minutes or until the edges are just barely starting to set.
- Sprinkle the parmesan cheese evenly over the egg mixture.
- Place the pan in the oven and bake for 10 to 15 minutes or just until the eggs are set (the center will no longer be jiggly, and a knife inserted in the center should come out clean with no raw egg).Be careful not to overcook the frittata, as this can make it dry and rubbery rather than light and fluffy.
- Remove the pan from the oven and let the frittata rest for 5 to 10 minutes.The frittata will be somewhat puffy when it first comes out of the oven, but it will deflate as it rests and cools down; this is normal.I highly recommend keeping an oven mitt or pot holder on the handle of the skillet once you take it out of the oven so that no one accidentally grabs it and gets burnt; it will stay hot for a while.
- Cut the frittata into wedges and enjoy!
- White button mushrooms (or any kind) can be used instead of cremini.
- Heavy whipping cream gives the eggs a richer, creamier texture. You can use half-and-half, light cream, or whole milk instead.
- If you don’t have a cast-iron skillet, you can use any pan that is oven-safe (including the handle) as long as it isn’t prone to sticking. I’ve used a hard-adonized aluminum pan with a metal handle with very good results. I don’t recommend a stainless-steel pan (lots of sticking). If you want to use a non-stick pan, just double check that it is oven safe (because many are not).
- A 12-inch skillet will give you a slightly thinner frittata and may cook a little quicker. A 10″ skillet will give you a taller frittata and make take a few minutes longer to cook.
- Estimated calories shown are for 4 servings. For 6 servings, each serving is 225.