Breakfast

Spinach And Mushroom Frittata

Name: Spinach And Mushroom Frittata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 6 large eggs; 1/2 cup (115g) unsalted butter, softened; 1/4 cup (60ml) olive oil; 1 small onion, diced; 2 cloves garlic, minced; 8 oz (225g) mushrooms, sliced; 1 cup (30g) fresh spinach leaves; 1 cup (115g) grated cheddar cheese; 1/2 cup (55g) grated parmesan cheese; Salt and pepper to taste

By Nathaniel Thornbury · June 19, 2026 · Breakfast

Prep15 min

Cook20 min

Total35 min

Serves6

I still remember my first attempt at making a frittata - it was a disaster, but it sparked a passion for experimenting with different ingredients and techniques to create the perfect dish. Over the years, I've perfected my Spinach And Mushroom Frittata recipe, and I'm excited to share it with you. This dish is perfect for a low-carb keto breakfast, and it's incredibly easy to make.

The key to a great frittata is using fresh, high-quality ingredients and cooking it at the right temperature. I've found that using a combination of butter and olive oil gives the frittata a rich, creamy flavor, while the spinach and mushrooms add a burst of freshness and texture.

This recipe is perfect for anyone following a low-carb keto diet, as it's made with wholesome ingredients and is free from added sugars and starches. Plus, it's a great way to get your daily dose of veggies in - the spinach and mushrooms are packed with nutrients and antioxidants.

I love making this frittata on the weekends, when I have a bit more time to experiment with different ingredients and techniques. But it's also a great option for a quick and easy breakfast during the week - simply cook it the night before and reheat it in the morning.

So, if you're looking for a delicious and easy low-carb keto breakfast recipe, look no further than my Spinach And Mushroom Frittata. With its rich, creamy flavor and fresh, vibrant ingredients, it's sure to become a staple in your household.

Why You’ll Love This Recipe

This recipe is perfect for a low-carb keto breakfast, as it's made with wholesome ingredients and is free from added sugars and starches.
The combination of butter and olive oil gives the frittata a rich, creamy flavor.
The spinach and mushrooms add a burst of freshness and texture to the dish.
The cheese is the glue that holds the whole dish together, adding a sharp, tangy flavor and a rich, creamy texture.
This recipe is easy to make and can be cooked in under 30 minutes.
It's a great way to get your daily dose of veggies in, with the spinach and mushrooms packed with nutrients and antioxidants.

Why This Recipe Works

The key to a great frittata is cooking it at the right temperature. If the heat is too high, the eggs will cook too quickly and become tough and rubbery. On the other hand, if the heat is too low, the eggs will cook too slowly and become soggy and undercooked.

I've found that using a combination of butter and olive oil gives the frittata a rich, creamy flavor. The butter adds a deep, nutty flavor, while the olive oil provides a light, fruity note. Plus, the fat content in the butter and olive oil helps to keep the eggs moist and creamy.

The spinach and mushrooms are also crucial to the success of this recipe. The spinach adds a burst of freshness and flavor, while the mushrooms provide a meaty, earthy texture. I've found that using a combination of fresh and frozen spinach gives the best results - the fresh spinach adds a bright, vibrant flavor, while the frozen spinach provides a deeper, more complex flavor.

Finally, the cheese is the glue that holds the whole dish together. I've found that using a combination of cheddar and parmesan gives the best results - the cheddar adds a sharp, tangy flavor, while the parmesan provides a rich, creamy texture.

Ingredients You’ll Need

To make this Spinach And Mushroom Frittata, you'll need a few simple ingredients. The key is to use fresh, high-quality ingredients - the better the ingredients, the better the final dish will be. I've found that using a combination of fresh and frozen spinach gives the best results, as it provides a deeper, more complex flavor.

When shopping for ingredients, be sure to choose the freshest produce you can find. The mushrooms should be firm and free of blemishes, while the spinach should be bright green and fresh-smelling. The cheese should be sharp and tangy, with a rich, creamy texture.

6 large eggsThe eggs are the foundation of the frittata, providing moisture and richness to the dish. I've found that using large eggs gives the best results, as they have a higher ratio of yolks to whites.
1/2 cup (115g) unsalted butter, softenedThe butter adds a deep, nutty flavor to the frittata, and helps to keep the eggs moist and creamy. I've found that using unsalted butter gives the best results, as it allows me to control the amount of salt in the dish.
1/4 cup (60ml) olive oilThe olive oil provides a light, fruity note to the frittata, and helps to balance out the richness of the butter. I've found that using a high-quality olive oil gives the best results, as it has a more complex and nuanced flavor.
1 small onion, dicedThe onion adds a sweet, caramelized flavor to the frittata, and helps to balance out the savory flavors of the mushrooms and spinach. I've found that using a small onion gives the best results, as it cooks more quickly and evenly.
2 cloves garlic, mincedThe garlic adds a pungent, savory flavor to the frittata, and helps to balance out the sweetness of the onion. I've found that using a small amount of garlic gives the best results, as it can quickly become overpowering.
8 oz (225g) mushrooms, slicedThe mushrooms add a meaty, earthy texture to the frittata, and help to balance out the freshness of the spinach. I've found that using a combination of cremini and shiitake mushrooms gives the best results, as they have a more complex and nuanced flavor.
1 cup (30g) fresh spinach leavesThe spinach adds a burst of freshness and flavor to the frittata, and helps to balance out the richness of the cheese. I've found that using a combination of fresh and frozen spinach gives the best results, as it provides a deeper, more complex flavor.
1 cup (115g) grated cheddar cheeseThe cheese is the glue that holds the whole dish together, adding a sharp, tangy flavor and a rich, creamy texture. I've found that using a combination of cheddar and parmesan gives the best results, as they have a more complex and nuanced flavor.
1/2 cup (55g) grated parmesan cheeseThe parmesan cheese adds a rich, nutty flavor to the frittata, and helps to balance out the sharpness of the cheddar. I've found that using a high-quality parmesan cheese gives the best results, as it has a more complex and nuanced flavor.
Salt and pepper to tasteThe salt and pepper help to balance out the flavors in the dish, and add a touch of depth and complexity. I've found that using a small amount of salt and pepper gives the best results, as they can quickly become overpowering.

Ingredients for Spinach And Mushroom Frittata

Equipment You’ll Need

Large heavy skillet or oven-safe panSharp chef's knifeInstant-read thermometerWhiskMeasuring cups and spoonsCutting board

How to Make Spinach And Mushroom Frittata

1
Preheat the oven to 375°F (190°C).
2
In a large bowl, whisk together the eggs, salt, and pepper until well combined.
3
In a large heavy skillet or oven-safe pan, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
4
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
5
Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
6
Add the fresh spinach leaves and cook until wilted, about 2-3 minutes.
7
Pour the whisked eggs over the mushroom and spinach mixture, and cook until the edges start to set, about 2-3 minutes.
8
Sprinkle the grated cheddar and parmesan cheese over the top of the frittata.
9
Transfer the skillet to the preheated oven and bake until the frittata is cooked through and the cheese is melted and golden brown, about 15-20 minutes.
10
Remove the skillet from the oven and let it cool for a few minutes.
11
Use a spatula to carefully loosen the edges of the frittata from the skillet, and slide it onto a plate.
12
Slice the frittata into wedges and serve hot.

Expert Tips

Use a combination of fresh and frozen spinach for the best flavor.
Don't overcook the frittata - it should be cooked through but still moist and creamy.
Let the frittata rest for a few minutes before slicing and serving.
Use a high-quality cheese for the best flavor.
Don't overcrowd the skillet - cook the mushrooms and spinach in batches if necessary.
Use a thermometer to ensure the oven is at the correct temperature.

Common Mistakes to Avoid

Overcooking the frittata - it should be cooked through but still moist and creamy.
Not using enough cheese - the cheese is what holds the dish together.
Not letting the frittata rest before slicing and serving - this helps the eggs to set and the flavors to meld together.
Using low-quality ingredients - the better the ingredients, the better the final dish will be.
Not cooking the mushrooms and spinach until they're tender - this can make the dish taste raw and unappetizing.
Not using a thermometer to ensure the oven is at the correct temperature - this can affect the texture and flavor of the frittata.

Variations and Substitutions

Add some diced ham or bacon to the frittata for a smoky, savory flavor.
Use different types of cheese, such as feta or goat cheese, for a unique flavor.
Add some diced bell peppers or zucchini to the frittata for extra flavor and nutrients.
Use fresh herbs, such as parsley or basil, for a bright, fresh flavor.
Add some grated nutmeg or paprika to the frittata for a warm, aromatic flavor.
Use a combination of eggs and egg whites for a lighter, fluffier texture.

What to Serve With Spinach And Mushroom Frittata

This Spinach And Mushroom Frittata is perfect for serving at breakfast or brunch, and can be paired with a variety of sides, such as toast or hash browns. It's also a great option for a quick and easy dinner, and can be served with a side salad or roasted vegetables.

Some other ideas for serving this frittata include:

Serve with toast or hash brownsPair with a side salad or roasted vegetablesUse as a filling for a breakfast burrito or sandwichSlice and serve with a side of fresh fruit or yogurt

Make-Ahead, Storage, Freezing and Reheating

This Spinach And Mushroom Frittata can be stored in the fridge for up to 3 days, or frozen for up to 2 months. To store, simply wrap the frittata tightly in plastic wrap or aluminum foil and refrigerate or freeze.

To reheat, simply microwave the frittata for 30-60 seconds, or until warmed through. You can also reheat it in the oven, covered with foil, at 350°F (180°C) for 10-15 minutes.

It's also a great option to make ahead and refrigerate or freeze, as it can be reheated quickly and easily. Simply cook the frittata as directed, then let it cool completely before wrapping and refrigerating or freezing.

Some tips for storing and reheating this frittata include:

Frequently Asked Questions

Can I make this frittata ahead of time?

Yes, this frittata can be made ahead of time and refrigerated or frozen. Simply cook the frittata as directed, then let it cool completely before wrapping and refrigerating or freezing.

Can I use different types of cheese?

Yes, you can use different types of cheese in this frittata. Some options include feta, goat cheese, or a combination of cheddar and parmesan.

Can I add other ingredients to the frittata?

Yes, you can add other ingredients to the frittata, such as diced ham or bacon, bell peppers, or zucchini. Simply cook the ingredients until they're tender, then add them to the frittata.

How do I prevent the frittata from becoming tough or rubbery?

To prevent the frittata from becoming tough or rubbery, be sure to not overcook it. Cook the frittata until it's just set, then remove it from the heat. Letting it rest for a few minutes before slicing and serving can also help to prevent it from becoming tough or rubbery.

Can I freeze the frittata?

Yes, you can freeze the frittata. Simply cook the frittata as directed, then let it cool completely before wrapping tightly in plastic wrap or aluminum foil and freezing.

How do I reheat the frittata?

To reheat the frittata, simply microwave it for 30-60 seconds, or until warmed through. You can also reheat it in the oven, covered with foil, at 350°F (180°C) for 10-15 minutes.

Can I make this frittata in a different size skillet?

Yes, you can make this frittata in a different size skillet. Simply adjust the cooking time and temperature as needed to ensure the frittata is cooked through and the cheese is melted and golden brown.

Can I use egg whites instead of whole eggs?

Yes, you can use egg whites instead of whole eggs in this frittata. Simply use 2-3 egg whites for every whole egg called for in the recipe.

The Full Recipe

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