Marie Saba

From My Kitchen To Yours

Spinach & Mushroom Frittata

Have you had a spinach mushroom frittata? It’s like a big omelette, packed with veggies and topped with cheese! And while I love the spinach-mushroom combo, if you have another veggie just begging to be used, feel free to throw that in!

With whatever veggies you choose, make sure to cook the veggies until most of the water has been released and evaporated (when they’re soft and brown is a good indication). Otherwise the water will cook with the eggs and you’ll end up with a very soggy frittata . . . mmm soggy frittata.

What I love most about this spinach mushroom frittata is that it’s so wonderfully shareable. Just slice a few wedges and enjoy a snack with friends! Or keep it all to yourself and enjoy it for breakfast all week! Packed with veggies and protein, frittatas make a nutritious meal for any occasion.

For more breakfast or brunch ideas, check out our crispy air-fryer bacon, easy baked egg cups, favorite coffee cake, or sausage and egg casserole.

Spinach & Mushroom Frittata

Ingredients

8 eggs

1/2 cup half-and-half

1/2 teaspoon kosher salt

Freshly ground pepper

1/2 cup diced onion

1 cup chopped mushrooms

2 ounces baby spinach

1/2 cup grated cheddar cheese

Instructions

Heat oven to 375 degrees F. Whisk eggs, half-and-half, salt and pepper together in a bowl; set aside.
Heat about 1 Tablespoon olive oil in 10-inch oven-proof nonstick skillet over medium-high heat. Add onion and mushrooms to skillet and cook until veggies are soft and lightly browned, about 5 minutes. Add spinach and toss with warm onions and mushrooms until spinach is wilted. Add egg mixture and stir to evenly distribute the veggies around the pan. Sprinkle with cheese.
Transfer skillet to oven and bake until frittata is just set in the center, about 12 minutes. Switch oven to broil and cook for 1-2 minutes more, to lightly brown the top. Remove from oven and let rest for 5 minutes.
Slide frittata onto platter, cut into wedges and serve. Goes well with a simple green salad (more veggies, yay!) or with avocado and a scoop of salsa.

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