This Spinach Mushroom Frittata is full of protein, fresh veggies, and melty goat cheese. It’s so easy to make, and it’s the perfect light 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.
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 because it’s super satisfying. 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 cozy meal anytime.
Ingredients You’ll Need
All ingredients amount are listed in the recipe card at the bottom of this post.
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!
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 brunch or a 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.
Spinach Mushroom Frittata
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.
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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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.
Glad you liked it 😉
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.
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! 😊
Well done!
Thank you 😉