Spinach Mushroom Frittata
A rustic Italian-style egg bake loaded with sautéed mushrooms, wilted spinach, and a touch of cheese. Golden and puffed around the edges with a tender, custardy center. Perfect for brunch or a quick weeknight dinner with a side salad.
For 8 servings
- prep · ~3 min
Preheat the broiler and whisk the eggs.
1.Position an oven rack in the upper third and preheat the broiler to high.2.In a large bowl, whisk together eggs, milk, parmesan, salt, and black pepper until well combined and slightly frothy. - saute · ~11 min
Sauté the mushrooms and onions.
1.Heat olive oil in a 10-inch non-stick oven-safe skillet over medium-high heat.2.Add chopped onion and cook until softened and translucent, about 3 minutes.3.Add sliced mushrooms and cook until they release their moisture and turn golden brown, about 6-7 minutes.4.Stir in minced garlic and cook until fragrant, about 30 seconds.TIPDon't crowd the mushrooms -- they need space to brown. Let them sit undisturbed for a couple of minutes between stirs. - saute · ~2 min
Wilt the spinach.
1.Add the chopped spinach to the skillet in handfuls.2.Toss with the mushrooms and cook just until wilted, about 1-2 minutes.3.Spread the vegetable mixture evenly across the bottom of the skillet.TIPThe spinach only needs a quick kiss of heat — over-wilting will make it release too much water into the frittata. - mix · ~1 min
Pour the egg mixture over the vegetables.
Pour the whisked egg mixture evenly over the sautéed vegetables in the hot skillet. Use a spatula to gently nudge the vegetables so the egg mixture settles underneath.
- saute · ~7 min
Cook on the stovetop until the edges set.
Cook over medium-low heat without stirring. Run a spatula around the edges as the eggs begin to set. Cook until the bottom and sides are firm but the center is still slightly jiggly, about 5-7 minutes.
TIPMedium-low heat is key — a scorched bottom before the eggs are nearly set means the broiler will ruin the custardy center. - bake · ~3 min
Broil until golden and puffed.
Transfer the skillet to the preheated broiler. Broil until the top is golden brown, puffed, and the center is completely set, about 2-3 minutes. Watch closely to prevent burning.
TIPKeep the oven door slightly ajar and the skillet handle turned away. This prevents the handle from getting dangerously hot and lets you watch the browning. - rest · ~5 min
Rest before slicing.
Remove the frittata from the oven and let it rest in the skillet for 5 minutes. It will continue to set and pull away from the sides slightly.
TIPThe rest is just as important as the cook — it allows the custard to finish setting gently so slices come out clean. - serve
Slice and serve warm or at room temperature.
1.Run a spatula around the edge and slide the frittata onto a cutting board.2.Slice into 8 wedges and serve.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a well-seasoned or non-stick oven-safe skillet to ensure the frittata releases easily after broiling.
- 2For extra depth, saute the mushrooms until deeply golden before adding spinach — browning builds savory flavor.
- 3Whisk the eggs just until frothy; over-whisking incorporates too much air and can make the frittata spongy.
- 4Let the frittata rest a full 5 minutes after broiling — this gently finishes setting the custard for clean slices.
- 5Frittata keeps well in the fridge for up to 3 days; reheat slices gently in a low oven or toaster oven to avoid rubbery eggs.
- 6If your skillet handle isn't oven-safe, wrap it in a double layer of foil before broiling.
Adapt it for your goals.
High-Protein
Replace 4 of the whole eggs with 1 cup of liquid egg whites and add 100g of crumbled low-fat feta. Increases protein content while reducing fat, great for post-workout meals.
VeganVegan
Substitute the eggs with 2 cups of chickpea flour whisked with 1.5 cups water, 2 tbsp nutritional yeast, and 1 tbsp cornstarch. Use olive oil and omit dairy. The chickpea batter sets into a firm, savory slice.
Low Carb/KetoLow-Carb/Keto
Omit the onion (which is higher in carbs) and replace it with an extra 50g of mushrooms and a finely chopped zucchini. Use heavy cream instead of milk for richer fats and lower carbs.
Italian SausageItalian Sausage
Brown 100g of crumbled sweet or spicy Italian sausage in the skillet before adding the vegetables. This adds a meaty, fennel-scented layer that pairs perfectly with the greens.
Jain (No Onion/Garlic)Jain (No Onion/Garlic)
Skip the onion and garlic. Add 1/2 tsp asafoetida (hing) to the oil when sautéing mushrooms, plus a pinch of black salt at the end for a similar sulfurous depth.
Why this is on our healthy list.
Rich in Protein
Each serving provides a substantial amount of high-quality protein from eggs, supporting muscle repair and satiety.
Source of Iron
Spinach contributes non-heme iron, which is better absorbed when paired with the vitamin C in the vegetables.
Vitamin D from Eggs
Eggs are one of the few natural food sources of vitamin D, crucial for bone health and immune function.
Low in Carbohydrates
With minimal carbs from the vegetables and milk, this frittata fits well into low-carb and diabetic-friendly diets.
Frequently asked questions
Yes, but thaw it completely and squeeze out as much water as possible before adding it to the skillet, excess moisture will make the frittata watery.
