Spinach and Mushroom Breakfast Frittata
A hearty and nutritious frittata filled with fresh spinach and mushrooms, perfect for breakfast or brunch.
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Ingredients
Yields 4 servings
- (6) large eggs
- (1/4 cups) milk
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 tablespoon) olive oil
- (1) small onion, diced
- (2 cups) fresh spinach, chopped
- (1 cup) mushrooms, sliced
- (1/2 cups) shredded cheese (cheddar or mozzarella)
- (1/4 teaspoons) garlic powder
Instructions
- 1
Preheat the oven to 350°F (175 °C).
- 2
In a large bowl, whisk together 6 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Add 2/4 teaspoon salt.
- 3
In an oven-safe skillet, heat 1 tablespoon olive oil over medium heat. Add 1 small diced onion and sauté for 3-4 minutes until translucent.
- 4
Add 1 cup sliced mushrooms to the skillet and cook for another 5 minutes until they soften.
- 5
Stir in 2 cups chopped spinach and cook until wilted, about 2 minutes. Sprinkle in 1/4 teaspoon garlic powder and mix well.
- 6
Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to combine.
- 7
Sprinkle 1/2 cup shredded cheese evenly over the top.
- 8
Cook on the stovetop for 2-3 minutes until the edges start to set, then transfer the skillet to the preheated oven.
- 9
Bake for 20-25 minutes or until the frittata is set in the center and lightly golden on top.
- 10
Remove from the oven and let it cool for a few minutes before slicing into wedges.
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