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5.0 from 3 votes

Mushroom Frittata Recipe

This spinach mushroom frittata is a delicious and easy breakfast that will make your busy mornings feel luxurious!

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 8 slices
Calories: 214 kcal
Course: Breakfast , Brunch
Cuisine: American

Ingredients

  • 12 large eggs 1 carton
  • ½ cup milk
  • 1 teaspoon kosher salt divided
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil divided
  • 1 shallot finely chopped
  • 2 cloves garlic minced
  • 2 prigs fresh thyme
  • 8 ounces cremini mushrooms sliced
  • 2 cups fresh spinach
  • 1 cup shredded gruyere cheese
  • grated Parmesan cheese optional, for topping

Instructions

    Cup of Yum
  1. Preheat oven to 425°F.
  2. Whisk the eggs, milk, ½ teaspoon salt, and pepper in a large bowl.
  3. Heat 1 tablespoon of oil in a large oven-safe skillet over medium heat.
  4. Add in the shallot and ¼ teaspoon salt, and sauté until softened, about 3-4 minutes.
  5. Stir in the garlic and thyme leaves and cook until fragrant, about 1 minute.
  6. Add in the mushrooms and ¼ teaspoon salt, and cook until softened and the excess liquid has been evaporated, about 3-5 minutes.
  7. Stir in the spinach and cook until wilted, about 3 minutes.
  8. Transfer the mushroom mixture to a plate or bowl.
  9. Heat another tablespoon of oil in the skillet and swirl it around until it covers the bottom of the pan.
  10. Pour the egg mixture into the pan.
  11. Add in the mushroom and spinach mixture in an even layer over the eggs.
  12. Sprinkle gruyère cheese over the top.
  13. Transfer the skillet to the oven, and bake for 15 minutes, until the eggs have just set.
  14. Top with additional fresh thyme and grated Parmesan cheese.

Notes

  • Substitutions:
  • Tips:
  • Storage: Store mushroom frittata in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
  • You can use boxed egg whites or a vegan egg substitute in place of the eggs.
  • Feel free to use whatever milk you like, such as skim, 2%, whole, or plant-based.
  • You can use butter in place of the olive oil.
  • You can use rosemary or tarragon in place of the thyme.
  • Feel free to use your favorite variety of mushrooms.
  • You can use Swiss cheese in place of the gruyère.
  • I recommend using a cast-iron skillet for the most even cooking.
  • Take care not to burn the shallot or garlic; this could lead to a bitter-tasting frittata.
  • Bake only until the eggs have just set; otherwise, the eggs may end up rubbery.
  • Nutritional information does not include optional ingredients.

Nutrition Information

Serving 1slice Calories 214kcal (11%) Carbohydrates 4g (1%) Protein 15g (30%) Fat 16g (25%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.03g Cholesterol 266mg (89%) Sodium 516mg (22%) Potassium 312mg (9%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 1253IU (25%) Vitamin C 3mg (3%) Calcium 239mg (24%) Iron 2mg (11%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 214

% Daily Value*

Serving 1slice
Calories 214kcal 11%
Carbohydrates 4g 1%
Protein 15g 30%
Fat 16g 25%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.03g 2%
Cholesterol 266mg 89%
Sodium 516mg 22%
Potassium 312mg 7%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 1253IU 25%
Vitamin C 3mg 3%
Calcium 239mg 24%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.