Spinach Mushroom Frittata

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Spinach Mushroom Frittata starts by browning mushrooms until their moisture cooks off, then wilting spinach before the eggs go in. Add goat cheese, cook the edges briefly on the stovetop, and finish in a 400°F oven until the center is just set.

Jump to Recipe

Mushrooms bring a lot of water to breakfast, and that water has to leave before the eggs arrive. Brown them until the skillet looks dry again, then add the spinach just long enough to wilt. That two-step vegetable cook is what keeps the finished frittata tender instead of wet around the bottom.

The eggs start on the stove and finish in the oven because that gives the edges a head start without forcing you to keep stirring. Goat cheese stays in soft pockets instead of disappearing into the eggs. Pull the skillet when the center is just set; residual heat keeps working after it leaves the oven.

Prep10 minutes

Cook20 minutes

Total30 minutes

Serves6 servings

DifficultyEasy

Ingredients

Servings

8 large eggs
1/4 cup whole milk
1 tablespoon olive oil
8 ounces cremini mushrooms, sliced
1 small shallot, thinly sliced
5 ounces baby spinach
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup crumbled goat cheese

Instructions

1Heat the oven to 400°F. Whisk the eggs, milk, salt, and pepper until fully combined.
2Heat the olive oil in a 10-inch oven-safe skillet over medium-high heat. Add the mushrooms and cook 6 to 8 minutes until browned and the released moisture has evaporated.
3Add the shallot and cook 2 minutes. Add the spinach and toss just until wilted.
4Reduce the heat to medium-low and pour in the egg mixture. Stir once to distribute the vegetables, then scatter the goat cheese over the top.
5Cook without stirring 2 minutes until the outer edge begins to set. Transfer the skillet to the oven.
6Bake 8 to 10 minutes until the center is just set. Rest 5 minutes before slicing.

Nutrition Information

Estimated per serving: 1 of 6 servings.

200Calories

15 gProtein

4 gCarbohydrates

14 gTotal Fat

6 gSaturated Fat

1 gFiber

2 gTotal Sugars

400 mgSodium

310 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Cook the mushrooms until the pan is dry before adding eggs.
Use an oven-safe skillet because the frittata moves directly from stove to oven.
Take it out as soon as the center stops looking liquid; overbaked eggs turn spongy.

Substitutions

goat cheese → feta Feta gives a saltier, firmer cheese pocket.

cremini mushrooms → white button mushrooms Cook them the same way until their moisture evaporates.

Storage Instructions

Cool leftover wedges and refrigerate them covered. Reheat gently or eat at room temperature; high heat toughens the eggs.

Make Ahead

Cook the vegetables ahead and refrigerate them. Whisk and bake the eggs close to serving for the best texture.

Frequently Asked Questions

Why is my frittata watery?

The mushrooms were probably still releasing moisture when the eggs went in. Keep cooking them until the skillet looks dry, then wilt the spinach briefly.