Easy Mushroom and Spinach Frittata That Will Boost Your Breakfast Game

Anna

Sharing stories, traditions, and flavors

There’s something delightful about waking up to the earthy aroma of mushrooms mingling with fresh spinach sizzling in a pan. This Mushroom and Spinach Frittata has become my go-to when I crave a homemade meal that’s both simple and satisfying. Whether it’s a busy weekday morning or a leisurely weekend brunch, this recipe comes together effortlessly, packed with vibrant flavors and comforting textures. What I love most is how versatile it is—you can easily add your favorite herbs or cheese to make it your own. If you’re tired of the usual fast-food grab or uninspired breakfasts, this frittata might just become your new favorite way to enjoy wholesome, homemade goodness in under 30 minutes.

Why choose Mushroom and Spinach Frittata?

Versatile and customizable: Easily add your favorite herbs or cheeses to suit your taste. Quick and easy: Ready in under 30 minutes, perfect for busy mornings or relaxed brunches. Wholesome ingredients: Packed with nutrient-rich mushrooms and fresh spinach for a healthy start. Comfort in every bite: Earthy, savory flavors combine with a light, fluffy texture. Say goodbye to fast food: A satisfying, homemade alternative that fuels your day deliciously.

Mushroom and Spinach Frittata Ingredients

For the Frittata Base

Eggs – Use fresh, large eggs for a fluffy, rich texture that holds the dish together perfectly.
Whole milk or cream – Adds creaminess and keeps the frittata tender; substitute with almond milk for a lighter version.
Salt and black pepper – Essential for seasoning; adjust to your taste for balanced flavor.

For the Vegetables

Fresh mushrooms – Choose cremini or button mushrooms for their earthy flavor; slice them thinly for even cooking.
Fresh spinach leaves – Washed and roughly chopped, spinach brings vibrant color and a nutrient boost to this frittata.
Onion or shallots – Finely diced to add a sweet, aromatic base that deepens flavor complexity.
Garlic cloves – Minced lightly for a subtle punch that complements mushrooms beautifully.

Optional Add-Ins and Toppings

Cheese (feta, goat, or cheddar) – Crumbled or shredded to sprinkle on top for melty, savory goodness.
Fresh herbs (parsley, chives, or thyme) – Chopped and stirred in or sprinkled after cooking to elevate freshness.
Olive oil or butter – For sautéing the veggies and giving the frittata a golden crust with heartwarming aroma.

This Mushroom and Spinach Frittata comes alive with simple, wholesome ingredients that transform breakfast into a moment worth savoring.

How to Make Mushroom and Spinach Frittata

Preheat: Preheat your oven to 375°F (190°C) so it’s hot and ready. This high heat ensures the frittata puffs and sets quickly with a golden crust.
Sauté Veggies: Heat 1 tbsp olive oil in a 10-inch ovenproof skillet over medium heat. Sauté mushrooms and onion until golden (5 min), then add garlic and spinach until just wilted (1 min).
Whisk Eggs: In a bowl, whisk together eggs and milk until frothy. Season with salt and pepper to taste, ensuring an even mix for a light, fluffy base.
Combine & Simmer: Pour the egg mixture evenly over the sautéed veggies. Cook on the stovetop for 2 minutes, gently stirring so the edges start to set before baking.
Bake: Transfer the skillet to the preheated oven. Bake at 375°F (190°C) for 12–15 minutes until the center is set and the edges turn golden brown.
Rest & Serve: Let the frittata rest 5 minutes before slicing. This brief rest helps it settle for clean slices. Garnish with fresh herbs and serve warm.

Optional: Sprinkle with extra feta and chives before serving.
Exact quantities are listed in the recipe card below.

How to Store and Freeze Mushroom and Spinach Frittata

Fridge: Store leftover frittata in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to keep it moist.

Freezer: Slice the frittata and wrap each piece individually in plastic wrap, then place in a freezer bag. It’ll stay fresh for up to 3 months.

Reheating: To reheat frozen frittata, thaw in the fridge overnight and then warm in the oven or microwave until heated through.

Serving Suggestion: Enjoy with a side salad or toast for a heartwarming breakfast that feels just as delightful the second time around!

Make Ahead Options

These Mushroom and Spinach Frittatas are ideal for busy home cooks looking to streamline their morning routines! You can easily prep the vegetable mixture (mushrooms, spinach, onion, and garlic) up to 3 days in advance by sautéing them and storing them in an airtight container in the refrigerator. When you’re ready to prepare the frittata, simply whisk the eggs and milk, combine them with the sautéed veggies, and bake. For maximum freshness, avoid adding any cheese or herbs until just before serving, as this will ensure they stay vibrant and flavorful. This way, you’ll have a delightful, homemade breakfast ready to enjoy with minimal effort!

What to Serve with Mushroom and Spinach Frittata?

Set the stage for a delightful breakfast or brunch with sides that enhance the flavors of this wholesome frittata.

Crispy Roasted Potatoes: These golden delights add a satisfying crunch and a comforting element to your meal. The earthy flavors pair beautifully with the frittata, creating a harmonious breakfast experience.
Mixed Green Salad: A refreshing salad with tangy vinaigrette balances the richness of the frittata. The crispness of fresh greens provides a bright contrast to the buttery texture of the dish.
Tangy Greek Yogurt: A dollop of Greek yogurt topped with herbs adds a creamy, probiotic-rich twist that complements the frittata wonderfully. It’s a cool touch that brightens every bite.
Fresh Fruit Platter: Seasonal fruits like berries or melons offer a burst of sweetness and a juicy freshness. These vibrant flavors cleanse the palate and round out your breakfast beautifully.
Avocado Toast: Slices of toasted bread topped with creamy avocado deliver a satisfying crunch and healthy fats. The richness of avocado pairs delightfully with the savory frittata, enhancing your morning meal.
Herbal Tea or Freshly Brewed Coffee: These comforting beverages elevate the whole dining experience, providing warmth and richness that complement the flavors of your frittata perfectly.
Mini Muffins: Sweet or savory mini muffins make for a delightful addition, adding variety and a sprinkle of fun to your brunch spread. Opt for flavors like spinach and cheese or blueberry for bursts of flavor.
Crafted Mimosa: A light, bubbly mimosa creates a celebratory atmosphere, giving your breakfast a festive touch. The zestiness of orange juice blends beautifully with the comforting elements of the frittata.

Variations & Substitutions for Mushroom and Spinach Frittata

Feel free to make this Mushroom and Spinach Frittata your own with these fun and delicious twists!

Dairy-Free: Substitute milk with almond or coconut milk for a light, non-dairy option that doesn’t compromise on flavor.
Herb-Infused: Incorporate fresh herbs like basil or dill for a fragrant boost, giving your frittata an aromatic twist.
Cheese Lover: Try adding Gruyère or feta for different flavor profiles; a sprinkle of goat cheese adds a tangy delight.
Veggie Add-Ins: Mix in roasted red peppers or zucchini for extra color and sweetness that enhances the overall taste.
Heat It Up: Add red pepper flakes or jalapeños for a spicy kick that wakes up your taste buds with each bite.
Protein-Packed: Toss in cooked sausage or diced ham to transform your frittata into a heartier meal, perfect for feeding a crowd.
Sun-Dried Tomatoes: Blend in chopped sun-dried tomatoes for a rich, savory sweetness that brings a touch of the Mediterranean to your morning.
Whole Grain: Serve your frittata on a base of whole grain toast or incorporate whole grain flour into the mix for added nutrition.

Expert Tips for Mushroom and Spinach Frittata

Use room temperature eggs: Let your eggs sit out for 10–15 minutes before whisking to achieve a fluffier, more even frittata texture.
Don’t overcrowd the pan: Sauté mushrooms and spinach in a single layer to avoid steaming and to develop their natural, rich flavors.
Season layers carefully: Salt the veggies lightly during sautéing, then adjust seasoning when whisking the eggs for balanced taste.
Choose an ovenproof skillet: Using a cast iron or oven-safe nonstick pan ensures even cooking and makes transferring to the oven hassle-free.
Avoid overbaking: Check for doneness at 12 minutes to prevent a dry frittata; the center should be just set but still moist.
Customize boldly: Mix in your favorite cheese or herbs early, but save some for garnish to keep flavors fresh and vibrant in this mushroom and spinach frittata.

Mushroom and Spinach Frittata Recipe FAQs

What kind of mushrooms work best for Mushroom and Spinach Frittata?
I recommend fresh cremini or button mushrooms—both have a lovely earthy flavor and firm texture that holds up well in the frittata. Avoid mushrooms with dark spots all over, as these are overripe and can affect taste.

How long can I store leftover frittata in the fridge?
You can keep your Mushroom and Spinach Frittata safely refrigerated in an airtight container for up to 3 to 4 days. Make sure to cool it completely before storing to preserve freshness and keep the texture perfect when reheated.

Can I freeze the Mushroom and Spinach Frittata for later? How?
Absolutely! Slice the frittata into portions and wrap each piece tightly in plastic wrap, then place the wrapped slices in a freezer-safe bag or container. Freeze for up to 3 months. To enjoy later, thaw overnight in the refrigerator and warm gently in the oven at 325°F (160°C) or in the microwave until heated through.

Why did my frittata turn out rubbery or dry, and how can I avoid this?
This usually happens if the frittata is overbaked or cooked at too high a temperature. To prevent dryness, bake at 375°F (190°C) for no longer than 12–15 minutes, and remove it when the center is just set but still moist. Using whole milk or cream in the eggs also helps keep it tender and fluffy.

Is this Mushroom and Spinach Frittata safe for pets, or are there ingredients to avoid?
While the main ingredients are generally safe, onions and garlic included in the recipe can be toxic to dogs and cats even in small amounts. I advise keeping your furry friends away from this dish and avoiding giving them any leftovers. If you want to make a pet-friendly egg dish, leave out these aromatics and stick to plain eggs and cooked vegetables safe for pets.