Spinach mushroom frittata recipe, step by step - Edible Garden (2024)

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.

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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.

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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.

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
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Add the remaining butter or olive oil in a heated pan
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Add chopped mushrooms, salt, some pepper
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and cook on medium-high heat for 3 minutes or until the mushrooms begin to soften
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Now add the spinach and cook for another minute, just until it begins to wilt
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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.
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Mix the mushroom-spinach mixture with the egg mixture and pour into the greased baking tray
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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
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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.