Go Back
- 6 large eggs - 1 cup fresh spinach, finely chopped - 1 cup mushrooms, sliced - 1/2 cup bell pepper, diced - 1/4 cup onion, finely chopped - 1/2 cup shredded cheese - 2 tablespoons olive oil - Salt and pepper - 1 teaspoon garlic powder - Fresh herbs for garnish When I make a spinach mushroom frittata, I love using fresh ingredients. The eggs form a fluffy base. The spinach adds a vibrant green color. The mushrooms give rich flavor. Bell peppers and onions add sweetness and crunch. Don't forget the cheese for creaminess! - Types of mushrooms: Button mushrooms are mild. Cremini mushrooms have a deeper taste. I often choose cremini for a richer frittata. - Cheese options: Cheddar gives a sharp taste. Feta offers a creamy, tangy note. Both cheeses work well, but I lean toward feta for extra flavor. Using the right ingredients makes all the difference. Fresh herbs like parsley or basil add a touch of brightness. Pick your favorites and enjoy crafting this dish! 1. First, preheat your oven to 375°F (190°C). This helps the frittata cook evenly. 2. Next, crack 6 large eggs into a bowl. Whisk them well until the yolks and whites blend. Add a pinch of salt, pepper, and 1 teaspoon of garlic powder. Mix until combined. 1. Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat. 2. Add 1/4 cup of finely chopped onion and 1/2 cup of diced bell pepper. Sauté for 3-4 minutes. Stir often until the veggies are soft and fragrant. 3. Now, stir in 1 cup of sliced mushrooms. Cook for an additional 4-5 minutes until they turn golden brown. 4. Next, add 1 cup of finely chopped spinach. Stir it in for about 1-2 minutes. Cook just until it wilts. 5. Pour the whisked eggs over the cooked vegetables. Gently stir to mix everything together. 6. Top with 1/2 cup of shredded cheese, spreading it evenly for a nice cheesy crust. 1. Let the frittata cook on the stovetop for about 3-4 minutes. The edges should start to set, but the center will be a bit runny. 2. Carefully move the skillet to the preheated oven. Bake for 15-20 minutes. The frittata will puff up and set in the center when done. 3. After baking, remove the skillet from the oven. Let it cool a bit before slicing. Cut it into wedges for serving. 4. Garnish with fresh herbs like parsley or basil for a burst of flavor. Enjoy your delicious Spinach Mushroom Frittata! Sauté your vegetables well. This step enhances their flavors and gives the frittata a great taste. Cook the onion and bell pepper until soft. Add the mushrooms next and let them brown. This brings out their rich flavor. Adjust your seasonings to fit your taste. I often sprinkle more salt or pepper to make it pop. Add garlic powder for depth. You can also try different herbs for a unique twist. Serve the frittata warm. Cut it into wedges and place on individual plates. Pair it with a light salad or mixed greens. This makes for a full meal that looks appealing. Garnish with fresh herbs like parsley or basil. They add a burst of color and flavor. Just sprinkle them on top before serving. This small touch makes your frittata look gourmet! {{image_4}} You can switch up ingredients to fit your taste. If you don’t like spinach, try kale or Swiss chard. These greens add color and nutrition. For mushrooms, consider zucchini or bell peppers. Both bring a fresh taste to the dish. When it comes to cheese, the options are endless. Cheddar gives a sharp bite, while feta offers a creamy touch. You can also use mozzarella for a milder flavor. Goat cheese adds a tangy twist that is hard to resist. If you need a gluten-free meal, you are in luck! This frittata is naturally gluten-free. Just make sure all your ingredients are free from gluten. For a vegetarian option, this recipe is perfect as is. To make it vegan, replace the eggs with a chickpea flour mixture. Mix 1 cup of chickpea flour with 1 cup of water and season it well. This creates a great base for your frittata. To keep your frittata fresh, store it in the fridge. Place it in an airtight container. This way, it can last for up to three days. If you want to reheat the frittata, preheat your oven to 350°F (175°C). Place the frittata on a baking sheet. Heat it for about 10 to 15 minutes. You can also use a microwave. Just heat it for one minute at a time, checking often. If you want to save your frittata for later, freezing is a great option. First, let the frittata cool completely. Then, cut it into slices. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag. Remove as much air as you can before sealing. Your frittata can last for up to three months in the freezer. When you're ready to eat, take out a slice. Thaw it in the fridge overnight for best results. To reheat, use the oven method mentioned earlier or microwave it. Just ensure it is heated all the way through. Enjoy your tasty frittata even after it's been frozen! How long does a frittata last in the fridge? A frittata can last about 3 to 4 days in the fridge. Make sure to store it in an airtight container. It keeps its flavor and texture well during this time. Can I make a frittata ahead of time? Yes, you can make a frittata ahead of time. Just cook it, cool it, and store it in the fridge. When you’re ready to eat, you can reheat it in the oven or microwave. What can I use instead of eggs? If you want a no-egg option, try using a mix of silken tofu or chickpea flour. Both can create a good texture and hold the ingredients together. How to know when the frittata is done baking? You can tell a frittata is done when it's puffed up and the center is firm. A knife inserted into the center should come out clean. Do I need a specific pan for frittatas? An oven-safe skillet works best for frittatas. Cast iron or non-stick pans are great choices. They help with even cooking and easy serving. Can I use frozen spinach instead of fresh? Yes, you can use frozen spinach. Just thaw it and squeeze out extra water before adding it to the mix. This keeps your frittata from getting soggy. You now have a clear guide to making a tasty spinach and mushroom frittata. We covered the key ingredients, step-by-step cooking methods, and helpful tips for perfect results. Remember, you can customize the frittata with different veggies and cheeses. Don’t forget to garnish for a nice touch. If you save leftovers, know how to store them well. With these tips, you'll impress everyone at your next meal. Now, go ahead and enjoy your homemade frittata!

Spinach Mushroom Frittata

Discover the deliciousness of Spinach Mushroom Frittata, a simple yet flavorful dish perfect for any meal! With fresh spinach, savory mushrooms, and creamy cheese, this frittata is not only easy to make but also a healthy option for your family. Follow our step-by-step instructions to create a beautiful and tasty meal that will impress everyone. Click through to explore the recipe and bring this delightful dish to your table today!
Print Recipe Pin Recipe

Ingredients
  

6 large eggs

1 cup fresh spinach, finely chopped

1 cup mushrooms, sliced (you can use button or cremini mushrooms for a richer flavor)

1/2 cup bell pepper, diced (choose any color you like for a vibrant dish)

1/4 cup onion, finely chopped

1/2 cup shredded cheese (cheddar adds a sharp flavor, while feta brings a creamy tang)

2 tablespoons olive oil

Salt and freshly ground pepper to taste

1 teaspoon garlic powder

Fresh herbs (such as parsley or basil) for a fragrant garnish

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the frittata.

    Whisk the Eggs: In a large mixing bowl, crack all of the eggs and whisk them thoroughly until the yolks and whites are well combined. Add a pinch of salt, a generous sprinkle of pepper, and the garlic powder, mixing well to incorporate.

      Sauté the Vegetables: In a large, oven-safe skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion and diced bell pepper. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables are tender and fragrant.

        Cook the Mushrooms: Add the sliced mushrooms to the skillet with the onion and bell pepper, continuing to sauté for another 4-5 minutes. Cook until the mushrooms are lightly browned and have released their moisture, enhancing their flavor.

          Add the Spinach: Stir in the chopped spinach, allowing it to cook down for about 1-2 minutes, just until wilted.

            Combine with Eggs: Pour the whisked eggs evenly over the sautéed vegetable mixture in the skillet. Gently stir everything together to ensure an even distribution of ingredients.

              Top with Cheese: Sprinkle the shredded cheese on top of the egg mixture, making sure to cover it evenly for a delightful cheesy crust.

                Start on the Stovetop: Allow the frittata to cook on the stovetop for approximately 3-4 minutes, letting the edges begin to set while the center remains slightly runny.

                  Bake in the Oven: Carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata has puffed up and is set in the center.

                    Cool and Slice: Once baked, remove the skillet from the oven and let the frittata cool slightly for easier slicing. Cut it into wedges for serving.

                      Garnish: Before serving, sprinkle fresh herbs on top for an added burst of flavor and a pop of color.

                        Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                          - Presentation Tips: Serve the frittata warm, placing wedges on individual plates with a side of mixed greens or a light salad for a complete meal. Enjoy a slice with a sprinkle of extra herbs for added freshness!