Mushroom and Spinach Frittata
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Mushroom and Spinach Frittata

I discovered the wonderful world of frittatas about a year ago.  A frittata is basically an open faced omelette that is finished under the broiler to cook the top.  They are wonderful to use up vegetables and get an extra serving of veggies for the day. You can really use any vegetables you want.  I always use onion for the flavor and then just add to it.  I had some spinach that was about to go bad and a container full of baby bella mushrooms so I just threw them together for a filling veggie filled breakfast.

Mushroom and Spinach Frittata ~ Growing Up Gabel

This recipe is for use with  a frying pan that is NOT non-stick.  I use a cast iron skillet so it needs a tad more oil than a non-stick pan will. If you are using non-stick, then reduce the fat to about 1 Tablespoon.

Mushroom and Spinach Frittata

Serves 4     adjust servings

Ingredients

  • 2 Tablespoons oil or butter
  • 6-8 mushrooms, sliced
  • 2-4 Tablespoons diced onions
  • Handful baby spinach
  • 6 eggs
  • 1/4 cup half and half or milk
  • Salt and pepper to taste
  • 1/4-1/2 cup shredded cheese

Instructions

  1. Pre-heat broiler.
  2. Heat oil in an oven proof medium sized skillet (10" or so) over medium heat.
  3. Add onions and mushrooms and cook until soft and onions are translucent.
  4. While the onions and mushrooms are cooking, beat together eggs, dairy, and salt and pepper.
  5. Add spinach to pan and allow to wilt, about 3 minutes.
  6. Pour egg mixture in to pan and turn down heat just a little.
  7. Allow eggs to cook until sides begin to set, around 5-7 minutes. The top will still be runny.
  8. Turn off heat and sprinkle cheese on top of eggs.
  9. Put entire skillet under broiler until top is cooked and browned, a few minutes.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 227kcal Calories from fat 167
% Daily Value
Total Fat 19g 29%
Saturated Fat 6g 30%
Transfat 0g
Cholesterol 256mg 85%
Sodium 317mg 13%
Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Sugars 2g
Protein 12g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Mushroom and Spinach Frittata
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This post is linked to Foy Update, Not Your Ordinary Recipes, Foodie Friends Friday, Fresh Eggs Daily

This article may contain affiliate links.

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7 comments on “Mushroom and Spinach Frittata

  1. I found this post from the link up on Gooseberry Patch Skillet recipes. Your breakfast skillet looks delicious. I love using my cast iron skillet just like my grandmother did. Blessings, Diane Roark visit anytime at http://www.recipesforourdailybread.com

  2. Pingback:Baked Pancakes for A Crowd - Growing Up Gabel

  3. I love a good frittata!! Yummy! Thanks for sharing at Foodtastic Friday!

  4. This looks wonderful! I will have to make it sometime soon. I like how simple it is!

    I would love it if you would share this on my new blog hop Simple Meals Friday! I know my readers would too. Thanks!

  5. This looks so good! I’m pinning this and trying it soon. I’ve tried to make a frittata before but it did NOT come out good at all! Thanks for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE!

  6. I have also recently discovered fritattas, and I love them! They seem much easier to make than an omelette too! This sounds like a great recipe! Thanks for sharing on Foodie Friends Friday!