Baked Spinach and Mushroom Frittata {The EASIEST Frittata recipe you'll make over and over again!} (2024)

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Breakfast just got amazing! This healthy baked frittata is loaded with vegetables and topped with cheese making it incredibly delicious. This Spinach and Mushroom Frittata is perfect for Sunday brunch and a fantastic meal prep breakfast option.

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Eggs are definitely my go-to breakfast as of late. I’ve discovered that having a good amount of protein and healthy fats is my best defense for late-day snacking. One of my favorite ways to enjoy eggs is with veggies and a bit of cheese.

This Spinach & Mushroom Frittata is amazing. It’s incredibly healthy, loaded with protein and a fantastic make-ahead breakfast for busy mornings or when you want to take breakfast to work.

Here’s the simple steps in making this Baked Spinach & Mushroom Frittata

Step 1: Choose your ingredients for your Baked Frittata

For my healthy baked frittata, I went with some simple vegetables, primarily spinach, mushrooms, red onions and red pepper. Feel free to change these up this vegetable combination if you want to substitute for what you already have in your refrigerator.

You’ll also need a dozen eggs, a bit of milk and cheese. If you need your frittata to be diary-free, you can omit the milk and cheese.

Step 2: Saute the vegetables

In a cast-iron skillet (or any other medium-sized skillet) saute the vegetables in a bit of olive oil. Pre-cooking the vegetables simply helps speed up the baking process once the frittata goes into the oven.

This is also a good time to preheat your oven.

Step 3: Whisk together the eggs

While your vegetables are sautéing, whisk together the dozen eggs along with the milk. Add salt and pepper to taste. For me this is several grinds of my salt and pepper grinders.

Step 4: Pour the whisked eggs into the skillet with the vegetables

Once your vegetables are cooked and slightly softened, you can pour the eggs right into the cast iron skillet.

Top the eggs & vegetables with the cheese of your choice. For this recipe, I’m using a shredded cheddar jack blend, but I also really love goat cheese in this delicious mushroom frittata.

What other cheese can I add to this frittata?

  • Goat Cheese
  • Gorgonzola
  • Blue Cheese
  • Shredded Parmesan
  • Shredded Mozzarella

Next, bake for approximately 25 minutes or until the center is mostly firm when you giggle the skillet.

Frequently Asked Questions about How to Make a Frittata:

Can I bake this frittata in a baking dish?

  • Yes, absolutely! If you don’t have a cast iron skillet, you can bake this frittata in a pie plate or baking dish. You can either saute the vegetables in a separate skillet OR add the raw vegetables directly to the baking dish. You will need to bake the frittata for an additional 5-10 minutes if you’re not pre-cooking the vegetables.

I want to add extra protein to this frittata? What other protein options can I add?

  • Ham
  • Bacon
  • Sausage or Chorizo
  • Turkey or Chicken Sausage

How do I meal prep this frittata and keep it healthy?

Slice this spinach and mushroom frittata into six slices and add to your favorite meal prep containers. I like to pair my baked frittata with fresh fruit.

How do I meal prep breakfast?

Meal prepping breakfast is a great place to start, especially if you’re new to making healthy meals for yourself in advance. I’ve put together a post on Breakfast Meal Prep that includes all of my healthy breakfast recipes, as well as tips, tools and ideas for making meal prep easy.

How do I reheat this spinach mushroom frittata?

When ready to reheat your frittata, transfer to a microwave-safe plate and reheat for 30 second increments until completely hot.

If you loved this delicious breakfast meal prep recipe, then check out some of my other similar healthy breakfast recipes:

  • Healthy Freezer Breakfast Sandwiches
  • Blueberry Protein Muffins
  • Healthy Apple Muffins
  • Baked Blueberry Oatmeal
  • Blueberry Overnight Oats
  • Banana Baked Oatmeal
  • Blueberry Almond Chia Pudding

Here’s the recipe for my delicious Baked Spinach and Mushroom Frittata:

Baked Spinach and Mushroom Frittata {The EASIEST Frittata recipe you'll make over and over again!} (10)

Baked Spinach and Mushroom Frittata

Yield: 6 slices

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Breakfast just got amazing! This healthy baked frittata is loaded with vegetables and topped with cheese making it incredibly delicious. This Spinach and Mushroom Frittata is perfect for Sunday brunch and a fantastic meal prep breakfast option.

Ingredients

  • 12 large eggs
  • 2 Tbsp. Extra Virgin Olive Oil
  • 3 c. chopped, fresh spinach
  • 1 c. sliced, fresh mushrooms
  • 1/2 c. diced red onion
  • 1/2 c. diced red bell pepper
  • 1/4 c. milk
  • 1/2 c. shredded cheddar cheese (or other cheese of choice)
  • Salt and Pepper to taste
  • Cilantro for topping

Instructions

  1. Preheat oven to 400 degrees.
  2. Chop, slice and dice the spinach, mushrooms, onion and pepper.
  3. To a medium cast-iron skillet, heat the olive oil over medium-high heat. Add the onion, mushrooms and pepper and saute for 5 minutes. Add the spinach and saute for one more minute, or until the spinach cooks down and becomes wilted. Remove from heat.
  4. Crack all of the eggs into a bowl. Add milk, salt and pepper. Whisk until all eggs are broke and mixture becomes slightly frothy.
  5. Pour egg mixture over the vegetables directly in the skillet. Top with the shredded cheese.
  6. Bake at 400 degrees for 24-26 minutes or until center of frittata becomes mostly set when the skillet is gently shaken.
  7. Remove from oven and top with herbs of choice like cilantro. Enjoy right away while warm.

Notes

Substitute shredded cheddar cheese for shredded Parmesan cheese, jack blend, Gorgonzola, goat cheese or blue cheese.

Add additional protein by adding 1/2 cup of diced ham, cooked bacon or sausage.

Nutrition Information:

Yield: 6Serving Size: 1
Amount Per Serving:Calories: 249Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 382mgSodium: 271mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 16g

You Might Also Like These Recipes

  • Strawberry Shortcake Overnight Oats
  • Healthy Pumpkin Muffin Recipe
  • Healthy Breakfast Sandwiches
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  • Chocolate Avocado Smoothie
Baked Spinach and Mushroom Frittata {The EASIEST Frittata recipe you'll make over and over again!} (2024)

FAQs

How does the frittata get its fluffy texture? ›

Forgetting to add milk or cream.

This is the ingredient that gives frittatas their signature creamy, fluffy texture. Without this important addition, frittatas cook up flatter and a bit more dense. Follow this tip: After whisking the eggs together, be sure to whisk in some milk or cream.

How do you keep frittata moist? ›

Adding a bit of dairy, whether it's cream or thick yogurt, is essential for getting the moisture and creaminess of the frittata just right. For every dozen eggs, use a half cup of dairy.

How do you know when to flip a frittata? ›

Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

How do you make a frittata not soggy? ›

If meat and vegetables figure into your frittata, cook them in the pan before you add your eggs—and I leave mine ever so slightly underdone. That way, they don't get soggy when they keep cooking in the oven (and I tend to like my vegetables with a little “bite” anyway, but it's a personal preference).

When making a frittata, which ingredient should be pre-cooked prior to adding it to the egg mixture? ›

Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done. Raw meats such as bacon and sausage also need more time and heat to cook through safely, so get them prepped before your other ingredients.

What is the frittata formula? ›

Easy Formula For a Frittata

6 eggs. 1/4 cup heavy cream. 1 cup cheese. 2 cups veggies and/or meat.

What kind of pan is best for frittata? ›

Use a cast-iron skillet.

The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.

How to tell if frittata is done? ›

The eggs should be cooked through, not runny and a knife should come out clean when inserted into the centre. You can also give the skillet a gentle shake to determine if it is done; a runny frittata will jiggle when you shake the skillet.

What is the difference between a frittata and a quiche? ›

A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.

Should a frittata jiggle? ›

Keep an eye on your frittata while it's in the oven.

Bake until the eggs are puffed and opaque, and the center of the frittata jiggles just a bit when you give it a gentle shimmy.

How to flip over a frittata? ›

Working over a sink or garbage can, place a large overturned flat plate or lid on top of skillet, set hand on top (using a dish towel if you are sensitive to heat), and, in one very quick motion, invert frittata onto it.

Should frittata be brown on top? ›

Watch your Frittata ever so closely as it cooks

One rule of thumb is when the top is golden brown the inside is overdone. You can achieve the golden brown top by shredding cheese on the top of your fully cooked frittata and place it under a broiler for just a few minutes.

What is the frittata ratio to memorize? ›

The egg to dairy ratio: If you are making a smaller frittata use 6 eggs and 1/4 cup of dairy, and if you are making a larger frittata use 12 eggs and 1/2 cup of dairy.

Can you overcook frittata? ›

Don't overcook your frittata

For the creamiest frittata, don't overcook or you'll end up with dry spongy, rubbery, crumbly eggs! A perfect egg frittata should have a custard-like consistency.

Why is my frittata so watery? ›

Why is my frittata watery? It's really important that you cook the vegetables before pouring over the egg mixture, especially if the vegetables have a large water content. In the case of this baked frittata recipe, the spinach, in particular, needs to be well cooked.

What is the secret to a fluffy omelette? ›

Chefs have been known to add flour to omelet batter for this exact reason. The leavening in the batter also adds “lift,” helping produce the thick, fluffy omelet diners have come to love.

What part of the egg makes things fluffy? ›

But besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

Why is my omelette fluffy? ›

For restaurant quality fluffy eggs, whisk them!

By getting more air in the mixture you're more likely to get that fluffy finish, so get stuck in and give them a good mix for 30 seconds until the top layer has a thick, frothy foam.

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