Spinach mushroom frittata is a showstopper. Fluffy, oven-baked eggs. Savory mushrooms. Fresh spinach. Melty cheese. One pan. 20 minutes. Perfect for brunch, lunch, or dinner. Impressive. Easy. Delicious.
Step-by-Step Instructions
Preheat & Prep
Preheat oven to 375°F (190°C).
Sauté Vegetables
Heat olive oil in a 10-inch oven-safe skillet over medium-high heat. Add mushrooms. Cook 4-5 minutes until golden and liquid evaporates. Add garlic and spinach. Cook 1-2 minutes until spinach wilts. Season with salt and pepper.
Mix Eggs
In a bowl, whisk eggs, milk, ¼ cup Parmesan, salt, pepper, and garlic powder.
Combine & Bake
Pour egg mixture over vegetables. Sprinkle with remaining Parmesan and mozzarella. Cook on stovetop 2-3 minutes until edges begin to set.
Transfer to oven. Bake 10-12 minutes until eggs are set and top is golden.
Serve
Garnish with parsley. Serve warm or at room temperature. One pan perfection.
Summary
Prep Time: 10 min | Cook Time: 20 min | Total: 30 min
Yield: 4-6 servings | Difficulty: Easy
Storage Notes
Fridge: 4 days. Frittata is delicious cold or reheated. Reheat in oven at 350°F for 8-10 minutes or microwave. Not freezer-friendly (texture suffers). Great for meal prep and leftover lunches.
