Spinach mushroom frittata recipe, a quick and easy breakfast recipe with eggs, mushrooms, spinach, and some cheese because well, cheese makes everything better. A frittata is basically a baked omelette, or at least that’s how I like to describe it, and is a welcome variation to egg-based breakfasts if you and your family love them.
TH loves frittata, especially if it contains his favourite ingredients like mushrooms and spinach. The basic ingredients in a frittata more or less remain the same but the proportion can be varied per paste. I kept mine quite light (no cream as some recipes call for) but added a generous amount of parmesan because we love it.
I must mention these other egg recipes on the site which you could try for breakfast too. I make some of them, like the omelettes, over and over again and they remain firm favourites.
Onion Mushroom Quiche
Cheese Omelet
Masala Omelet
Kothu Roti
On to the lovely spinach mushroom frittata recipe which I adapted loosely from Ricardo Cuisine.
Spinach mushroom frittata recipe
Ingredients
- 6 eggs
- 1/4 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
- 1/2 cup grated fresh parmesan cheese
- 1 tsp freshly cracked black pepper adjust to taste
- Salt to taste
Instructions
- Pre-heat oven to 350F / 180C
- Grease a metal or glass baking pan (8" or 9" should work) generously with butter or olive oil
- Add the remaining butter in a heated pan
- Add chopped mushrooms, salt, some pepper, and cook on medium-high heat for 3 minutes or until the mushrooms begin to soften
- Now add the spinach and cook for another minute, just until it begins to wilt
- In a bowl, whisk the eggs along with the milk, cheese, and some salt and pepper
- Mix the mushroom-spinach mixture with the egg mixture
- Pour into the greased baking tray
- 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</span>
- Let it cool slightly and cut into squares or wedges
- Serve warm with ketchup or tomato sauce
Step by Step Spinach Mushroom Frittata Recipe
Pre-heat oven to 350F / 180C
Grease a metal or glass baking pan (8″ or 9″ should work) generously with butter or olive oil
Add the remaining butter or olive oil in a heated pan
Add chopped mushrooms, salt, some pepper
and cook on medium-high heat for 3 minutes or until the mushrooms begin to soften
Now add the spinach and cook for another minute, just until it begins to wilt
In a bowl, whisk the eggs along with the milk, cheese, and some salt and pepper. I used two whole eggs and 4 egg whites for our frittata. This is really up to you.
Mix the mushroom-spinach mixture with the egg mixture and pour into the greased baking tray
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
Let it cool slightly and cut into squares or wedges
Serve warm with ketchup or tomato sauce
Notes:
You can change the amount of eggs and proportion of milk as we all as the cheese.
Cheddar cheese works well in this recipe too
Adjust salt and pepper to your taste and season generously so the frittata doesn’t turn out bland
You can refrigerate the remaining frittata for up to a day and lightly warm before serving, as needed
For frittata recipe in Tamil, Hindi, Telugu, Kannada, Malayalam, Urdu, etc please use the Google Translate button in the sidebar.
Vary nice recipe
Hi. If we pack this for breakfast, and have it an hour later, will it be soggy or how it’ll taste? Thanks in advance.
it will be soft, not soggy. just pack after cool.
Hi Nags,
This looks like a great, easy dish!
Just one question: when using fresh baby spinach, how much?
Thanks,
Jenny
Hi Jenny, just use around 100 grams. It can be a bit more or less, doesn’t matter or affect the frittata recipe too much
Liked this Frittata recipe. i have tried it with potatoes. Going to try with these veggies soon.
thanks! hope you like it
I’m excited to try your frittata method. I’ve always started frittata on the stove top in a large non-stick skillet to set the sides and the bottom then moved it to the oven under the broiler until the top is golden brown. It’s so hard to gauge cooking times and not dry it out. Your method looks like it would cook through but not dry out.
yes, try it! i used to do the way you do too, then realised this is just way easier
Hi this query is regarding your oreo cheesecake. Can i replace nestle cream with amul?
sure, definitely give it a shot
Amul cream is only 25 percent fat. Will that suffice?
Suffice for? This frittata recipe doesn’t use cream
My query was regarding your oreo cheesecake!
Hi Nags! This looks fabulous! We also freak out on frittatas and I was drooling on this one!
Thank you Priyanka!
Hello Nags…u cudn’t have made it look easier
Thanks Biny! Hope you try it 🙂