This gluten-free Spinach Mushroom Frittata is full of protein, fresh veggies, and melty goat cheese. It’s so easy to make, and it’s the perfect healthy recipe to satisfy your comfort food cravings!
Wondering what to do with the leftover ingredients? Turn the spinach into a cozy Spinach Sweet Potato Soup! The leftover mushrooms are perfect for my Chicken and Mushroom Recipe, and the goat cheese is so good in this Goat Cheese Chicken Stuffed Sweet Potato.
Mushroom Spinach Frittata
I’ve been making this recipe a lot lately because my family and I absolutely love it! It’s so simple and versatile, so I can switch up the ingredients and make something new each time. I like to use the leftovers to make these Healthy Breakfast Meal Prep Bowls, which save me so much time in the morning.
I love this recipe for so many reasons- it’s low-carb, keto, packed with protein, and it’s super satisfying, too. It just takes 15 minutes to prep everything, and then it’s ready in under an hour. I like to serve this spinach mushroom frittata for breakfast, brunch, or a light lunch. It pairs well with so many different recipes, so you can enjoy this healthy, cozy meal anytime.
How To Make Spinach Mushroom Frittata
Ingredients
- Eggs — I like to use quality free-range eggs for the best flavor. You are more than welcome to use whatever eggs you have, including farm-fresh eggs.
- Butter and olive oil — I use a small amount of butter to prep the baking dish and olive oil to sauté the sausage and veggies.
- Vegetables — This veggie-packed frittata features baby spinach, onion, garlic, mushrooms, and scallions. Feel free to customize the vegetables to your liking.
- Breakfast sausage — I prefer to remove the sausage from the casing, but this step is optional.
- Heavy cream — For the best texture, I recommend heavy cream. You can also use whole milk or half and half.
- Seasonings — I season the frittata with sea salt, freshly ground black pepper, and a pinch of nutmeg.
- Goat cheese — I love the flavor of goat cheese in this recipe, but you can easily swap it for your favorite cheese like Parmesan cheese, blue cheese and so on.
Instructions
- Before you begin, preheat your oven to 350°F and butter a 9×13-inch baking dish.
Cook and chop the spinach:
- If you’ve just washed your spinach, there’s no need to dry it before wilting it. If the spinach is already dry, then bring ½ inch of water to a boil in a large, heavy skillet.
- Add the spinach to the skillet and cook for about 1 minute until it’s wilted. Turn the spinach with tongs while it cooks to ensure that it wilts evenly. Then, cover the pan and cook over moderately high heat for 1 to 2 minutes, until the spinach is tender.
- Once it’s cooked, drain the spinach in a colander and run it under cold water to cool it down. Remove as much liquid as possible by gently squeezing it with your hands or through a cheesecloth.
- Then, chop the spinach coarsely. You should have about ½ cup of tightly packed cooked spinach.
Sauté the sausage and aromatics:
- Wipe the skillet dry, and then heat olive oil over medium-high heat. Once the oil is hot, add the sausage and cook for about 5 minutes, until it’s browned. Use a wooden spoon or spatula to break it apart as it cooks.
- Remove the sausage from the skillet with a slotted spoon and discard all but 1 tablespoon of drippings. Stir the onion and garlic into the sausage drippings and cook over medium-low heat for about 5 minutes, or until it’s tender.
Prepare the filling:
- Add the mushrooms to the skillet and increase the heat to medium-high. Cook for about 5 minutes, or until the mushrooms have softened and the excess liquid has cooked off.
- Stir in the cream, salt, pepper, and nutmeg (if using.) Then, add the chopped spinach and sausage back to the skillet and bring everything to a simmer.
- Once the flavors have had time to incorporate, remove the skillet from the heat and let it cool slightly.
Prepare the eggs:
- In a large bowl, whisk together the eggs, salt, and pepper.
- Then, stir in the vegetable mixture, scallions, and goat cheese.
Bake the frittata:
- Carefully pour the egg mixture into the prepared baking dish.
- Place it into the preheated oven and bake for about 30 minutes, or until the frittata is golden and set.
Rest and serve:
- Once the frittata is set, remove it from the oven and allow it to cool on a rack for at least 5 minutes.
- Garnish with chopped scallions or fresh herbs, if desired. Then cut into squares and enjoy!
Expert Tips
- I recommend keeping a close eye on the frittata, as it can become rubbery if it bakes for too long.
- If you don’t have sausage, ground meat is just as delicious. You can also make a meatless version and double up on the veggies!
- I like to cook this in a square baking dish, but a large cast-iron skillet works just as well!
- Be sure to allow the frittata time to rest. I wait at least 5 minutes for everything to set up before cutting into it.
How To Store Leftovers
- To Store: Frittatas keep very well in the fridge for up to 3 days, so they’re great for meal prep. I prefer to store the leftovers in an airtight container, but you can also use a silicone or Ziploc bag.
- To Freeze: You can freeze the frittata for up to 3 months in a freezer-safe bag or container. For easy grab-and-go servings, I suggest cutting the frittata first and wrapping the individual squares in plastic wrap.
- To Reheat: If you’re reheating the frittata from frozen, microwave it for 1 to 2 minutes. If it was in the fridge, microwave it for about 30 seconds. Be sure to keep a close eye on it so the eggs don’t get rubbery.
What To Serve with Spinach Mushroom Frittata
- Roasted potatoes: I typically serve this dish with a side of crispy roasted sweet potatoes. It’s also fantastic with this easy roasted potato salad topped with bacon.
- Green salad: I like to pair this frittata with a fresh arugula salad or easy kale breakfast salad for a healthy brunch or light lunch.
- Fresh fruit: A meat-and-veggie-filled frittata is a complete meal on its own, so I think a fresh fruit salad on the side is just perfect.
- Breakfast favorites: If I’m serving this dish for breakfast or brunch, I like to pair it with classic breakfast foods like crispy bacon, fluffy pancakes, or savory bacon and cheese scones.
Recipe Variations
- Customize the veggies: Frittatas are SO versatile, so feel free to use whatever veggies you like like broccoli, asparagus and tomatoes, or make a meatless version of this recipe. For inspiration, check out my easy vegetable frittata recipe!
- Swap the protein: I like to switch out the protein based on what I have on hand. It’s fantastic with ham, bacon, or a combo, like in this sausage and potato breakfast casserole.
- Mini frittatas: For a fun and easy breakfast, try making mini versions of this recipe in a muffin tin! Follow my breakfast egg muffin recipe for step-by-step instructions.
Frequently Asked Questions
Frittatas and quiches are very similar, and both equally delicious! The main difference between the two is that a quiche has a flaky pastry crust, while a frittata does not.
The key to a light and fluffy frittata is to not overcook the eggs. It should be just set, and not liquid in the center. I bake this frittata for about 30 minutes, but I also keep a close eye on it to make sure it doesn’t overcook.
Yes, I definitely recommend pre-cooking the vegetables. They take longer to cook than the eggs, so they won’t be fully done when the frittata is ready.
More Delicious Recipes with Eggs
Spinach Mushroom Frittata
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Ingredients
- butter softened
- 5 ounces baby spinach
- 1 tablespoon olive oil
- 1/2 pound breakfast sausage removed from casings (optional)
- 1 small yellow onion finely chopped
- 2 garlic cloves, minced
- 1/2 pound white or cremini mushrooms thinly sliced
- 1/3 cup heavy cream
- 1 teaspoon kosher sea salt plus more to taste
- Freshly ground black pepper
- Pinch of nutmeg optional
- 4 scallions thinly sliced
- 4 ounce goat cheese crumbled
- 12 large eggs
Instructions
- Heat the oven to 350 degrees, and butter a 9-by-13-inch baking dish.
Prepare the vegetables
- If you’ve just washed your spinach, no need to dry it before wilting it in the pan. If it’s already dry, bring 1/2 of inch water to a boil in a very large heavy skillet, then add the spinach and cook, turning with tongs, until wilted, for about 1 minute. Then cook, covered, over moderately high heat, until the spinach is tender, 1 to 2 minutes more. Drain in a colander, and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop it. You will have about 1/2 cup fairly tightly packed cooked spinach.
- Wipe the skillet dry, turn the heat to medium-high, then add olive oil to the skillet. Once the oil is hot, add the sausage (if using) and cook until browned breaking it up with a spatula, for about 5 minutes. Remove with a slotted spoon, and discard all but 1 tablespoon of drippings. Stir the onion and garlic into the skillet. Cook over medium- low heat until the onion is tender, about 5 minutes. Add the mushrooms, increase the heat to medium-high, and cook, stirring, until the mushrooms have softened and exuded liquid, and that liquid has cooked off, about 5 minutes. Stir in the cream, salt, pepper, nutmeg (if using), chopped spinach, and reserved sausage (if using) and bring to a simmer. Remove the skillet from heat and let cool slightly.
Bake the Frittata
- In a large bowl, whisk together the eggs, salt, and pepper. Stir in the vegetable mixture, scallions, and goat cheese. Pour into the prepared dish, and bake until golden and set, about 30 minutes.
To serve
- Cool on a rack for 5 minutes before serving in squares.
Tips
- This recipe is from the cookbook Smitten Kitchen Every Day by Deb Perelman.
- Make sure not to over bake the frittata as the egg will become rubbery in texture.
- Don’t have sausage? You can use ground meat instead.
- If you do not have a baking dish, transfer the mixture to a cast-iron skillet instead and bake the frittata in that.
- Allow the frittata to rest for at least 5 minutes before cutting it.
- To store: Store leftover frittata in an airtight glass container for up to 3 days in the fridge. You can also use a silicone or Ziploc bag to store them.
- To reheat: Reheat in the microwave for 30 seconds if they were in the fridge or for 1 to 2 minutes (depending on the microwave) if they were in the freezer.
- To freeze: Transfer the frittata to a freezer-safe bag for up to 3 months.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Kimberly says
So delicious! I halved this recipe for my husband and myself for dinner and a leftover lunch, and our only complaint was that we were still hungry after our one serving! Now it makes sense, as each serving as written only has about 250 calories, which wasn’t enough to satisfy as the only main. I’d say the recipe as written (for 8 servings) probably serves only six if you’re making it your only main. Or, as Olivia mentioned, it’d be great with a side dish to round it out.
Olivia Ribas says
Glad you liked it 😉
Joey Brown says
Loved it!.
Halved it because hubby was away and had it on salad of mixed greens and on a baguette.
I do frittatas often but the “slab” aspect makes it more functional.
Very versatile recipe.
Olivia Ribas says
So glad you loved it! Your choice to have it on a mixed greens salad and a baguette sounds delicious. Frittatas are indeed versatile, and the “slab” style does add a practical touch. Feel free to get creative with variations – the possibilities are endless! 😊
Athanasia says
Well done!
Olivia Ribas says
Thank you 😉