Savory Spinach and Mushroom Frittata

Welcome to your new favorite breakfast, brunch, or light dinner! This incredibly delicious and easy-to-make **Spinach Mushroom Frittata** is a wholesome powerhouse, packed with savory flavors and nutritious ingredients. Featuring fresh, earthy spinach and mushrooms, combined with fluffy eggs and the creamy tang of goat cheese, this frittata is designed to satisfy your comfort food cravings while keeping things light and healthy.

Whether you’re looking for a quick meal prep solution or a hearty dish to share with loved ones, this versatile frittata fits the bill. It’s not just a meal; it’s a testament to simple, flavorful cooking that supports a healthy lifestyle. Its gluten-free, low-carb, and keto-friendly profile makes it suitable for a variety of dietary needs, ensuring everyone at your table can enjoy a nourishing and satisfying experience.

Beyond its incredible taste and health benefits, this recipe is also fantastic for using up leftover ingredients. Got extra spinach? Transform it into a warming Spinach Sweet Potato Soup. Surplus mushrooms can be elegantly repurposed in a One-Pan Chicken and Mushroom Dish. And that creamy goat cheese? It’s simply divine in a Goat Cheese Chicken Stuffed Sweet Potato. Embrace culinary creativity and minimize food waste with these complementary recipe ideas!

Why This Spinach Mushroom Frittata is a Must-Try

As a home cook who constantly seeks out delicious yet practical recipes, I can confidently say this Spinach Mushroom Frittata has become a staple in my kitchen. It’s a family favorite, consistently earning rave reviews, and for good reason! Here’s why this recipe deserves a permanent spot in your rotation:

• Effortless Preparation: From start to finish, this frittata requires only 15 minutes of active prep time, making it ideal for busy mornings or weeknight dinners. The hands-off baking time lets you focus on other tasks while your delicious meal comes together.
• Nutrient-Dense: Bursting with fresh baby spinach and savory mushrooms, this frittata delivers a substantial dose of vitamins, minerals, and fiber. Combined with protein-rich eggs and optional breakfast sausage, it’s a truly balanced meal that keeps you feeling full and energized.
• Diet-Friendly: Catering to various dietary preferences, this recipe is naturally low-carb, keto-friendly, and gluten-free. It’s a smart choice for anyone looking to reduce carbohydrate intake without sacrificing flavor or satisfaction.
• Incredibly Versatile: The beauty of a frittata lies in its adaptability. You can easily swap out vegetables, cheeses, or proteins to suit your taste or whatever ingredients you have on hand. It’s a fantastic canvas for culinary creativity, ensuring you never get bored.
• Perfect for Meal Prep: This frittata holds up beautifully in the fridge, making it an excellent candidate for meal prepping. Slice it into individual portions and enjoy a healthy, ready-to-eat breakfast or lunch throughout the week. I often turn leftovers into Healthy Breakfast Meal Prep Bowls, which are a huge time-saver!
• Suitable for Any Meal: While often associated with breakfast or brunch, this savory frittata is equally delightful as a light lunch or a satisfying dinner. Its comforting flavors pair wonderfully with a variety of sides, allowing you to enjoy this cozy meal anytime.

How To Make Spinach Mushroom Frittata

Ingredients

Crafting this savory frittata requires a handful of fresh, high-quality ingredients. Here’s a closer look at what you’ll need and why each component is key:

• Eggs (12 large): The foundation of any great frittata! For the richest flavor and vibrant color, I highly recommend using quality free-range eggs. However, feel free to use any eggs you have on hand, including fresh farm eggs. They bind all the delicious fillings together and provide a substantial protein boost.
• Butter (softened) and Olive Oil (1 tablespoon): A small amount of softened butter is perfect for preparing your baking dish, ensuring a non-stick surface and adding a hint of rich flavor. Olive oil is used to sauté the sausage and vegetables, infusing them with a delicate, aromatic base.
• Vegetables (5 ounces baby spinach, 1 small yellow onion, 2 garlic cloves, 1/2 pound white or cremini mushrooms, 4 scallions): This frittata is bursting with fresh, wholesome vegetables. Baby spinach wilts down to a tender, nutrient-rich base. Onions and minced garlic provide essential aromatic depth, while sliced mushrooms add an umami earthiness. Fresh scallions offer a mild, oniony finish and a pop of color when garnished. Feel free to customize with other favorite vegetables like bell peppers, zucchini, or asparagus.
• Breakfast Sausage (1/2 pound, removed from casings, optional): Adding breakfast sausage elevates the flavor profile and makes the frittata even heartier. Removing it from the casing allows it to crumble and cook evenly throughout the dish, though this step is optional if you prefer whole links or patties. You can also substitute with other ground meats or omit entirely for a vegetarian option.
• Heavy Cream (1/3 cup): For that wonderfully tender and creamy frittata texture, heavy cream is highly recommended. It adds richness and helps create a custardy consistency. If heavy cream isn’t available, whole milk or half-and-half can be used as alternatives, though the texture may be slightly less rich.
• Seasonings (1 teaspoon kosher sea salt, freshly ground black pepper, pinch of nutmeg – optional): Simple yet effective seasonings are all you need. Kosher sea salt enhances all the flavors, and freshly ground black pepper adds a subtle warmth. A pinch of nutmeg, though optional, beautifully complements the spinach and adds a classic, sophisticated touch to egg dishes.
• Goat Cheese (4 ounces, crumbled): The star of the show when it comes to cheese! Goat cheese lends a distinct tangy, creamy, and slightly earthy flavor that pairs exceptionally well with the spinach and mushrooms. Its melt-in-your-mouth texture is simply irresistible. If you’re not a fan of goat cheese, easily swap it for Parmesan, feta, blue cheese, or any other cheese you love.

Instructions

Creating this delicious Spinach Mushroom Frittata is a straightforward process. Follow these detailed steps to achieve a perfect, golden-brown frittata every time:

• Preheat Oven and Prepare Dish: Before you begin any cooking, preheat your oven to 350°F (175°C). Then, generously butter a 9×13-inch baking dish. This crucial step prevents sticking and helps create a beautiful golden crust.

Cook and Chop the Spinach:

• Wilting the Spinach: If your baby spinach has just been washed, there’s no need to dry it; the residual water will help it wilt. If the spinach is already dry, bring about ½ inch of water to a boil in a large, heavy skillet. Add the spinach to the boiling water and cook for approximately 1 minute, using tongs to turn it frequently to ensure even wilting. Once the spinach has softened, cover the pan and continue cooking over moderately high heat for another 1 to 2 minutes, until it is fully tender.
• Draining and Chopping: Carefully drain the cooked spinach in a colander. To stop the cooking process and preserve its vibrant green color, immediately run it under cold water. This step also makes it easier to handle. Once cooled, gently squeeze out as much liquid as possible with your hands or by pressing it against the colander. Excess water can make your frittata watery, so be thorough. Finally, coarsely chop the spinach. You should end up with about ½ cup of tightly packed cooked spinach. Set aside.

Sauté the Sausage and Aromatics:

• Cook the Sausage: Wipe the same skillet dry after cooking the spinach. Heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add the breakfast sausage (if using) that has been removed from its casings. Cook for about 5 minutes, using a wooden spoon or spatula to break it apart as it browns, until it’s fully cooked and nicely caramelized.
• Sauté Onion and Garlic: Remove the cooked sausage from the skillet using a slotted spoon, leaving any flavorful drippings behind. Discard all but about 1 tablespoon of these drippings. Reduce the heat to medium-low, then stir the finely chopped yellow onion and minced garlic into the remaining drippings. Cook for about 5 minutes, stirring occasionally, until the onion is tender and translucent and the garlic is fragrant. Be careful not to burn the garlic.

Prepare the Filling:

• Cook the Mushrooms: Increase the heat in the skillet to medium-high. Add the thinly sliced mushrooms and cook for approximately 5 minutes, stirring frequently, until they have softened and released their liquid. Continue cooking until most of that liquid has evaporated, concentrating their flavor.
• Combine and Simmer: Stir in the heavy cream, kosher sea salt, freshly ground black pepper, and a pinch of nutmeg (if using). Add the chopped spinach and the cooked sausage back into the skillet. Bring the mixture to a gentle simmer, allowing all the flavors to meld beautifully. This takes just a couple of minutes.
• Cool Slightly: Once the filling is fragrant and well combined, remove the skillet from the heat and let it cool slightly for a few minutes. This prevents the hot mixture from scrambling the eggs prematurely when combined.

Prepare the Eggs:

• Whisk Eggs: In a large mixing bowl, whisk together the 12 large eggs with a generous pinch of salt and pepper until they are light and frothy. Proper whisking incorporates air, leading to a lighter, fluffier frittata.
• Add Filling: Gently fold in the slightly cooled vegetable and sausage mixture, along with the thinly sliced scallions and crumbled goat cheese. Mix until everything is evenly distributed.

Bake the Frittata:

• Pour and Bake: Carefully pour the egg mixture into your prepared 9×13-inch buttered baking dish. Ensure the filling is evenly spread.
• Bake until Set: Place the baking dish into the preheated oven. Bake for approximately 30 minutes, or until the frittata is golden brown around the edges and set in the center. The frittata should be firm to the touch, and a knife inserted into the middle should come out clean. Be mindful not to overbake, as this can lead to a rubbery texture.

Rest and Serve:

• Cooling Time: Once baked to perfection, remove the frittata from the oven. Allow it to cool on a wire rack for at least 5 minutes before slicing. This resting period allows the eggs to fully set, preventing the frittata from falling apart when cut.
• Garnish and Enjoy: If desired, garnish with extra chopped scallions or fresh herbs like parsley or chives for added freshness and visual appeal. Slice the frittata into squares and serve warm. Enjoy your homemade, flavorful frittata!

How To Store Leftovers

This frittata is fantastic for making ahead or enjoying throughout the week. Proper storage ensures its freshness and delicious taste:

• To Store in the Fridge: Frittatas are excellent for meal prep as they keep very well. Once completely cooled, transfer leftover frittata to an airtight container. It will remain fresh and flavorful in the refrigerator for up to 3 days. Glass containers are ideal for maintaining freshness and preventing absorption of odors, but you can also use high-quality silicone containers or a Ziploc bag for convenience.
• To Freeze for Longer Storage: For longer preservation, frittata freezes beautifully. Allow it to cool completely, then cut it into individual servings. Wrap each square tightly in plastic wrap, then place the wrapped portions into a freezer-safe bag or container. This makes it easy to grab and reheat single servings. It can be stored in the freezer for up to 3 months.
• To Reheat:
  • From Frozen: If reheating from frozen, remove the plastic wrap and place a single portion on a microwave-safe plate. Microwave for 1 to 2 minutes, checking at 30-second intervals, until heated through. Be cautious not to overheat, as this can make the eggs rubbery.
  • From the Fridge: For frittata stored in the fridge, microwave individual portions for about 30 seconds to 1 minute, or until warmed to your liking. Again, monitor closely to prevent overcooking. Alternatively, you can reheat slices in a toaster oven or conventional oven at 300°F (150°C) for 5-10 minutes for a crispier edge.

What To Serve with Spinach Mushroom Frittata

A Spinach Mushroom Frittata is a complete and satisfying meal on its own, but it also pairs wonderfully with a variety of side dishes to create a more elaborate spread. Here are some delicious ideas to complement your frittata:

• Hearty Roasted Potatoes: For a more substantial meal, especially for breakfast or brunch, serve your frittata with a side of crispy roasted potatoes. My go-to is often roasted sweet potatoes, which add a touch of sweetness and vibrant color. Alternatively, this easy roasted potato salad, particularly when topped with savory bacon, makes for an excellent and flavorful companion.
• Fresh Green Salad: For a lighter meal, particularly for lunch or a sophisticated brunch, a crisp green salad is the perfect counterpoint to the rich frittata. A zesty arugula salad with blackberries adds a peppery kick and fruity sweetness, while an easy kale breakfast salad provides a nutritious and vibrant option. Dress simply with a vinaigrette to enhance the fresh flavors.
• Assortment of Fresh Fruit: Since the frittata is packed with protein and vegetables, a simple side of fresh fruit adds a refreshing element and natural sweetness. A colorful summer fruit salad featuring berries, melon, and citrus is a fantastic choice, providing a light and healthy contrast.
• Classic Breakfast Favorites: When serving this frittata for a special breakfast or brunch gathering, why not go all out with other beloved breakfast dishes? Pair it with slices of crispy air-fried bacon, a stack of warm, fluffy almond flour pancakes, or some savory bacon and cheese scones. These additions create a true feast, perfect for leisurely weekend meals.

Recipe Variations & Customizations

One of the best aspects of frittatas is their incredible flexibility. This Spinach Mushroom Frittata recipe serves as an excellent base for countless variations. Don’t hesitate to get creative and adapt it to your taste, dietary needs, or whatever ingredients you have on hand!

• Customize the Veggies: Frittatas are a fantastic way to use up leftover vegetables. Instead of, or in addition to, spinach and mushrooms, consider adding chopped broccoli, tender asparagus spears, sweet bell peppers, zucchini, cherry tomatoes, or even roasted sweet potato cubes. You can also make a completely meatless version and load it up with your favorite greens and garden-fresh produce. For more inspiration, check out my Easy Vegetable Frittata recipe!
• Swap the Protein: The breakfast sausage in this recipe adds a wonderful savory depth, but it’s easily interchangeable. Experiment with other cooked proteins like diced ham, crispy crumbled bacon, smoked salmon, or even leftover shredded chicken. You could also combine proteins, such as in this comforting Sausage and Potato Breakfast Casserole. For a vegetarian option, consider adding beans or lentils.
• Experiment with Cheese: While goat cheese offers a unique tangy flavor, feel free to use your preferred cheese. Shredded cheddar, Gruyère, mozzarella, Parmesan, or even a sprinkle of feta would all be delicious. The choice of cheese can dramatically alter the flavor profile of your frittata.
• Herb Power: Fresh herbs can elevate the frittata to new heights. Incorporate chopped fresh parsley, chives, dill, or thyme into the egg mixture for an extra layer of aromatic flavor.
• Spice It Up: If you enjoy a bit of heat, add a pinch of red pepper flakes to the vegetable mixture. A dash of hot sauce in the egg batter can also give it a subtle kick.
• Mini Frittatas for On-the-Go: For a fun, portable, and easy breakfast or snack, try making mini versions of this recipe! Simply pour the egg mixture into a greased muffin tin instead of a baking dish. Adjust baking time accordingly (usually 15-20 minutes). These are perfect for meal prep and grab-and-go servings. Follow my Breakfast Egg Muffin Recipe for detailed step-by-step instructions on making individual egg cups.

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Spinach Mushroom Frittata

3.40 from 10 votes

Author: Olivia Ribas

ServingsServings: 8 people

Prep TimePrep Time: 15 minutes minutes

Cook TimeCook Time: 40 minutes minutes

Total TimeTotal Time: 55 minutes minutes

This gluten-free Spinach Mushroom Frittata is full of protein, fresh veggies, and melty goat cheese. It’s so easy to make, and it’s the perfect recipe to satisfy your comfort food cravings!

Ingredients

US Customary

1x

• butter softened
• 5 ounces baby spinach
• 1 tablespoon olive oil
• 1/2 pound breakfast sausage removed from casings (optional)
• 1 small yellow onion finely chopped
• 2 garlic cloves, minced
• 1/2 pound white or cremini mushrooms thinly sliced
• 1/3 cup heavy cream
• 1 teaspoon kosher sea salt plus more to taste
• Freshly ground black pepper
• Pinch of nutmeg optional
• 4 scallions thinly sliced
• 4 ounce goat cheese crumbled
• 12 large eggs

Instructions

• Heat the oven to 350 degrees F (175 C), and generously butter a 9-by-13-inch baking dish.

Prepare the Vegetables

• If your spinach is freshly washed, you can skip drying it before wilting. If dry, bring 1/2 inch of water to a boil in a very large heavy skillet. Add the spinach and cook, turning with tongs, until wilted (about 1 minute). Cover the pan and continue cooking over moderately high heat until the spinach is tender (1 to 2 minutes more). Drain in a colander, then run under cold water to cool. Squeeze gently to remove as much liquid as possible, then coarsely chop. You should have about 1/2 cup of tightly packed cooked spinach.
• Wipe the skillet dry. Heat 1 tablespoon of olive oil over medium-high heat. Add the sausage (if using) and cook until browned, breaking it up with a spatula, for about 5 minutes. Remove with a slotted spoon, leaving about 1 tablespoon of drippings in the skillet. Stir the onion and minced garlic into the skillet and cook over medium-low heat until the onion is tender, about 5 minutes. Add the mushrooms, increase the heat to medium-high, and cook, stirring, until the mushrooms have softened, released their liquid, and the liquid has cooked off (about 5 minutes). Stir in the cream, salt, pepper, nutmeg (if using), chopped spinach, and the cooked sausage (if using) and bring to a simmer. Remove the skillet from heat and let cool slightly.

Bake the Frittata

• In a large bowl, whisk together the eggs, salt, and pepper until light and frothy. Stir in the cooled vegetable mixture, sliced scallions, and crumbled goat cheese. Pour the combined mixture into the prepared baking dish. Bake until the frittata is golden and set in the center, about 30 minutes.

To Serve

• Cool on a rack for at least 5 minutes before slicing into squares and serving. Garnish with fresh herbs if desired.

Notes

• This recipe is inspired by the cookbook Smitten Kitchen Every Day by Deb Perelman.
• Be careful not to overbake the frittata, as excessive baking time can lead to a rubbery egg texture. It should be just set and slightly golden.
• No breakfast sausage on hand? Feel free to substitute with ground meat, such as ground turkey, chicken, or beef, or even diced ham. For a delicious vegetarian option, simply omit the meat and consider adding more vegetables.
• If you don’t have a 9×13-inch baking dish, you can transfer the mixture to a large, oven-safe cast-iron skillet (10-12 inches) and bake the frittata in that instead.
• Allow the frittata to rest for a minimum of 5 minutes after removing it from the oven before cutting. This crucial step ensures the eggs are fully set and the frittata holds its shape beautifully.
• To Store: Store any leftover frittata in an airtight glass container in the refrigerator for up to 3 days. Silicone containers or durable resealable bags are also suitable.
• To Reheat: For frittata stored in the fridge, reheat individual portions in the microwave for approximately 30 seconds to 1 minute. If reheating from frozen, microwave for 1 to 2 minutes, depending on your microwave’s wattage and the portion size. Always watch carefully to prevent the eggs from becoming rubbery.
• To Freeze: Once completely cooled, cut the frittata into individual servings. Wrap each piece in plastic wrap, then place them into a freezer-safe bag or container. It can be stored in the freezer for up to 3 months.

Nutrition

Serving: 1/8, Calories: 297kcal, Carbohydrates: 6g, Protein: 17g, Fat: 23g, Cholesterol: 269mg, Sodium: 372mg, Potassium: 379mg, Fiber: 2g, Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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