Golden frittata packed with sautéed mushrooms and wilted spinach, sliced into wedges.
This Mushroom Spinach Frittata is fluffy, savory, and perfect for busy mornings or an easy brunch. It’s a one-pan meal that feels special, but it’s really just eggs + veggies + a little cheese. It’s also meal prep friendly—slice it up and you’ve got breakfast for days.
The standout trick is cooking off the moisture from the mushrooms first. Mushrooms hold a lot of water, and this step keeps your frittata from turning soggy.
Why You’ll Love This Mushroom Spinach Frittata
- One-pan cleanup: Skillet to oven, then straight to the table.
- High-protein breakfast: Filling and satisfying.
- Brunch-ready: Looks impressive with almost no effort.
- Great for meal prep: Reheats well and slices cleanly.
- Flexible: Use whatever veggies you have.
Ingredients for Mushroom Spinach Frittata
- Eggs: The base; use large eggs.
- Milk: Makes it fluffy; half-and-half works for richer texture.
- Mushrooms: Savory flavor; cremini or button mushrooms both work.
- Spinach: Fresh or frozen (squeeze frozen spinach dry).
- Onion + garlic: Adds depth and cozy flavor.
- Cheese: Shredded cheddar, mozzarella, or feta; use what you love.
- Salt and pepper: Simple seasoning that makes everything pop.
Mushroom Spinach Frittata Recipe Step-by-Step
- 1. Preheat oven to 375°F. Whisk eggs, milk, salt, pepper, and cheese in a bowl.
- 2. Sauté mushrooms and onion in an oven-safe skillet over medium heat 6–8 minutes, until mushrooms release liquid and it mostly cooks off.
- 3. Add garlic and cook 30 seconds until fragrant, then add spinach and cook 1–2 minutes until wilted.
- 4. Pour egg mixture into the skillet. Gently stir once so veggies spread out evenly.
- 5. Bake 12–15 minutes, until the center is just set and the top looks lightly golden.
- 6. Rest 5 minutes, then slice. If it looks a little jiggly in the middle, give it 2 more minutes in the oven.
Tips for Perfect Mushroom Spinach Frittata
- Cook mushrooms until their liquid evaporates for the best texture.
- Don’t overbake—pull when just set for fluffiness.
- Use an oven-safe skillet (cast iron works great).
- Let it rest before slicing so it holds together.
Variations & Substitutions
- Add diced bell pepper or zucchini.
- Use feta for a salty tang.
- Dairy-free: Use unsweetened non-dairy milk and skip cheese or use dairy-free cheese.
- Make it heartier: Add diced cooked turkey sausage if you want extra protein.
Make-Ahead & Freezing
Store in the fridge up to 4 days. Reheat slices in the microwave 30–60 seconds. Freeze slices up to 2 months; thaw overnight and reheat. Add a splash of milk if it seems dry when reheating.
Serving Suggestions
- Serve with fruit and toast.
- Pair with a simple green salad for lunch.
- Add roasted potatoes for a brunch spread.
Reader Review
So fluffy and not watery at all. The mushroom step made a huge difference.
Mushroom Spinach Frittata Recipe Card
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 slices
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian
Leave a rating and comment—what cheese would you use next time?