Mushroom Frittata with Spinach and Parmesan : Easy Oven-Baked Egg Dinner

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Are you searching for a show-stopping breakfast that’s both effortless and impressive? This mushroom frittata recipe is your answer. Packed with earthy cremini mushrooms, vibrant baby spinach, and rich Parmesan cheese, this dish transforms simple ingredients into a restaurant-quality meal you can make at home in just 30 minutes.

Whether you’re planning a leisurely weekend brunch, need a quick weeknight dinner, or want to meal prep for busy mornings, this oven-baked frittata delivers on flavor, nutrition, and convenience. It’s naturally low-carb, keto-friendly, and customizable to suit your taste preferences. Let’s dive into everything you need to know to master this versatile egg dish.

Table of Contents

Why You’ll Love This Mushroom Frittata

Frittatas are the unsung heroes of egg dishes for dinner and breakfast alike. Here’s why this mushroom frittata will become your new favorite:

• Quick and easy: Ready in 30 minutes from start to finish
• Nutritious: Packed with protein, vitamins, and minerals
• Versatile: Perfect for breakfast, brunch, lunch, or dinner
• Meal prep friendly: Stores well and reheats beautifully
• Crowd-pleaser: Feeds 4-6 people with minimal effort
• Budget-friendly: Uses affordable, everyday ingredients
• Keto-friendly: Low in carbs, high in healthy fats and protein

What Makes This Frittata Special

Unlike scrambled eggs or omelets, frittatas are baked, giving them a fluffy, soufflé-like texture that’s utterly irresistible. This particular recipe showcases the earthy, umami-rich flavor of mushrooms paired with fresh spinach and nutty Parmesan. The combination creates layers of flavor that elevate this simple dish into something truly special.

Ingredients You’ll Need

Ingredient	Quantity	Notes
Cremini mushrooms	8 ounces	Can substitute white button mushrooms
Butter	3 tablespoons	Divided (2 + 1)
Garlic	2 cloves	Minced
Baby spinach	2 cups	Fresh, packed
Large eggs	8	Room temperature works best
Heavy cream	1/4 cup	Adds richness and fluffiness
Salt	1 teaspoon	Adjust to taste
Cracked black pepper	1 teaspoon	Freshly ground preferred
Parmesan cheese	1/2 cup	Freshly shredded

Essential Equipment

To make this recipe successfully, you’ll need a few key pieces of equipment. We’ve linked our recommended products below:

• Oven-safe skillet: A 10-inch cast iron or stainless steel skillet is essential
• Mixing bowls: For whisking eggs and combining ingredients
• Chef’s knife: For slicing mushrooms evenly
• Cutting board: A sturdy surface for prep work
• Kitchen utensils: Whisk and spatula for mixing and serving

Step-by-Step Instructions

Preparation

1. Preheat your oven to 375°F (190°C). This ensures even cooking throughout.
2. Prepare the mushrooms: Wash and thoroughly dry the cremini mushrooms using paper towels. Slice them into thin, uniform pieces about 1/4-inch thick for even cooking.

Cooking the Vegetables

3. Sauté the mushrooms: Heat 2 tablespoons of butter in your 10-inch oven-safe skillet over medium heat. Once the butter melts and starts to foam, add the sliced mushrooms in a single layer. Cook for 4-5 minutes, stirring occasionally, until they release their moisture and turn golden brown.
4. Add aromatics: Stir in the minced garlic and cook for 30 seconds until fragrant. Don’t let it burn garlic cooks quickly!

5. Wilt the spinach: Add the baby spinach to the skillet and cook, stirring occasionally, until completely wilted (about 2 minutes). If there’s excess liquid in the pan, increase the heat slightly and let it evaporate completely. This prevents a watery frittata.
6. Remove from heat: Transfer the mushroom and spinach mixture to a mixing bowl and set aside to cool slightly.

Assembling the Frittata

7. Whisk the eggs: In a large mixing bowl, crack the 8 eggs and add the heavy cream, salt, and cracked pepper. Whisk vigorously until the mixture is smooth and well combined. You should see small bubbles forming this means you’re incorporating air, which creates a fluffier texture.
8. Combine ingredients: Fold the cooked mushroom-spinach mixture and shredded Parmesan into the egg mixture. Stir gently until everything is evenly distributed.
9. Prepare the skillet: Return your oven-safe skillet to low heat and add the remaining tablespoon of butter. Swirl it around to coat the bottom and sides of the pan.
10. Add the egg mixture: Pour the combined egg mixture into the prepared skillet. Give the pan a gentle shake to distribute the ingredients evenly.

Baking

11. Bake: Transfer the skillet to your preheated oven and bake for 15-20 minutes. The frittata is done when the top is puffy, the edges are golden brown, and the center is just set (it should jiggle only slightly when you shake the pan).
12. Rest and serve: Let the frittata sit for 5 minutes before slicing. This allows it to set completely and makes cutting clean slices much easier. Slice into wedges and serve warm.

Expert Tips for Perfect Frittata

Temperature matters: Room temperature eggs incorporate better and create a fluffier texture. Take your eggs out of the refrigerator 30 minutes before cooking.

Don’t overcook: The frittata continues cooking after you remove it from the oven due to residual heat. Take it out when the center still jiggles slightly it will firm up as it rests.

Use the right pan: A well-seasoned cast iron skillet or high-quality stainless steel frying pan distributes heat evenly and goes seamlessly from stovetop to oven.

Dry your mushrooms: Wet mushrooms create steam and excess moisture. Pat them completely dry before slicing.

Customize freely: This recipe is incredibly versatile. Add bell peppers, onions, tomatoes, or your favorite herbs.

Variations to Try

Mediterranean Frittata: Add sun-dried tomatoes, olives, and feta cheese

Bacon Frittata: Cook 4-6 strips of bacon, crumble, and add to the egg mixture (remove some butter to compensate)

Potato Frittata: Add 1 cup of diced, pre-cooked potatoes for extra heartiness

Vegan Frittata: Use chickpea flour batter instead of eggs (search for vegan frittata recipes for ratios)

Mini Frittata: Divide the mixture among a greased muffin tin for individual portions

Storage and Reheating

Refrigerator: Store leftover frittata in an airtight container for up to 4 days. Let it cool completely before refrigerating.

Freezer: Wrap individual slices in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.

Reheating: Microwave individual slices for 60-90 seconds, or reheat in a 350°F oven for 10 minutes until warmed through.

Nutritional Information (Per Serving)

• Calories: 280
• Protein: 18g
• Fat: 22g
• Saturated Fat: 11g
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 2g
• Sodium: 520mg
• Cholesterol: 345mg

Serving Suggestions

This mushroom frittata pairs beautifully with:

• Fresh mixed green salad with vinaigrette
• Toasted whole-grain bread or crusty baguette
• Sliced avocado and cherry tomatoes
• Roasted potatoes or hash browns
• Fresh fruit salad
• Mimosas or freshly squeezed orange juice

Frequently Asked Questions

Can I make this frittata ahead of time?
Yes! Prepare the frittata the night before, let it cool completely, cover with plastic wrap, and refrigerate. Reheat in a 350°F oven for 10-15 minutes before serving.

Can I use egg whites only?
Absolutely. Use 12 egg whites instead of 8 whole eggs for a lighter version. The texture will be slightly less rich but still delicious.

What if I don’t have an oven-safe skillet?
Transfer the sautéed vegetables to a greased pie dish or baking dish, pour the egg mixture over top, and bake as directed.

Can I use milk instead of heavy cream?
Yes, but heavy cream creates a richer, creamier texture. Whole milk works as a lighter substitute.

How do I know when the frittata is done?
The edges should be golden and pulling away slightly from the pan, the top should be puffy, and the center should be just set with only a slight jiggle.

Can I add other vegetables?
Definitely! Bell peppers, zucchini, tomatoes, and onions all work wonderfully. Just make sure to sauté watery vegetables first to remove excess moisture.

Is this recipe gluten-free?
Yes! This mushroom frittata is naturally gluten-free as written.

Can I double this recipe?
Yes, use a larger oven-safe skillet (12-13 inches) or divide between two 10-inch pans. Baking time may increase by 5-10 minutes.

Why This Recipe Works

The secret to a perfect frittata lies in the technique. By cooking the vegetables first, you eliminate excess moisture that could make your frittata watery. The heavy cream adds richness and helps create that signature fluffy texture. Baking in a preheated oven ensures even cooking from edge to center, while the brief resting period allows the eggs to set completely without overcooking.

The combination of mushrooms and spinach isn’t just delicious it’s also nutritionally powerful. Mushrooms provide vitamin D, B vitamins, and selenium, while spinach delivers iron, calcium, and vitamins A and K. Combined with protein-rich eggs and calcium-packed Parmesan, this frittata is a nutrient-dense meal that keeps you satisfied for hours.

Make It Your Own

The beauty of frittata recipes is their adaptability. Once you master this basic technique, you can customize it endlessly based on what’s in your refrigerator. Leftover roasted vegetables? Toss them in. Have fresh herbs? Chop and add them. Cheese lover? Try Gruyère, cheddar, or goat cheese instead of Parmesan.

This recipe also scales beautifully for entertaining. Double or triple the recipe using multiple skillets, and you can feed a crowd without spending hours in the kitchen. Cut into smaller wedges for an elegant brunch buffet or serve generous slices for a hearty family breakfast.

The Bottom Line

This mushroom frittata recipe proves that simple ingredients, when treated with care and cooked properly, can create extraordinary results. Whether you’re a beginner cook or an experienced home chef, this foolproof recipe delivers consistent, delicious results every single time.

Ready to create your own delicious mushroom frittata? Gather your ingredients, heat up that oven-safe skillet, and prepare to impress yourself and your loved ones with this restaurant-quality dish made right in your own kitchen.

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