Mushroom and Spinach Frittata Recipe

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  • 8 large eggs
  • 1/4 cup milk (optional for creamier texture)
  • 1 cup fresh spinach, chopped
  • 1 cup mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese (optional)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh parsley or chives, chopped, for garnish


  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare the Vegetables:
    • Chop the spinach, slice the mushrooms, finely chop the onion, and mince the garlic.
  3. Sauté the Vegetables:
    • Heat the olive oil in an oven-safe skillet over medium heat.
    • Add the chopped onion and cook until softened about 3-4 minutes.
    • Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes.
    • Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
    • Add the chopped spinach and cook until wilted, about 2-3 minutes.
  4. Prepare the Egg Mixture:
    • In a large bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined.
  5. Combine and Cook:
    • Pour the egg mixture over the sautéed vegetables in the skillet.
    • Stir gently to ensure the vegetables are evenly distributed.
    • Sprinkle the grated Parmesan cheese on top, if using.
  6. Bake the Frittata:
    • Transfer the skillet to the preheated oven.
    • Bake for 15-20 minutes, or until the frittata is set and the top is golden brown.
    • To check for doneness, insert a knife into the center of the frittata; it should come out clean.
  7. Serve:
    • Remove the frittata from the oven and let it cool slightly.
    • Garnish with fresh parsley or chives.
    • Slice into wedges and serve warm.

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