Spinach mushroom frittata recipe
Prep time
Cook time
Total time
A frittata recipe with spinach and mushrooms, perfect egg-based breakfast that requires very little hands-on cooking time.
Recipe type: Breakfast
Cuisine: International
Serves: 2-3
  • 6 eggs
  • ¼ cup milk
  • 2 cups sliced button mushrooms
  • 3 cups packed chopped spinach (or use baby spinach washed and whole)
  • 2 tbsp butter or olive oil
  • ½ cup grated fresh parmesan cheese
  • 1 tsp freshly cracked black pepper (adjust to taste)
  • Salt to taste
  1. Pre-heat oven to 350F / 180C
  2. Grease a metal or glass baking pan (8" or 9" should work) generously with butter or olive oil
  3. Add the remaining butter in a heated pan
  4. Add chopped mushrooms, salt, some pepper, and cook on medium-high heat for 3 minutes or until the mushrooms begin to soften
  5. Now add the spinach and cook for another minute, just until it begins to wilt
  6. In a bowl, whisk the eggs along with the milk, cheese, and some salt and pepper
  7. Mix the mushroom-spinach mixture with the egg mixture
  8. Pour into the greased baking tray
  9. Bake in the pre-heated oven for about 20 minutes or until the edges brown and the centre of the frittata has also cooked through
  10. Let it cool slightly and cut into squares or wedges
  11. Serve warm with ketchup or tomato sauce
Recipe by Edible Garden at https://www.cookingandme.com/2016/07/19/spinach-mushroom-frittata-recipe/