Healthy Dinner Spinach Mushroom Frittata

Name: Healthy Dinner Spinach Mushroom Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 6 large eggs; 1 cup fresh spinach, chopped; 1 cup mushrooms, sliced; 1/2 cup onion, diced; 1/2 cup milk; 1/2 cup shredded cheese (optional); Salt and pepper to taste; 1 tablespoon olive oil

Highlighted under: Healthy & Light

I absolutely love making this Healthy Dinner Spinach Mushroom Frittata because it's a fantastic way to pack a variety of nutrients into one delicious dish. Each bite is a delightful mix of fresh spinach and earthy mushrooms, all enveloped in fluffy eggs. It's not just healthy; it's also quick to prepare, making it perfect for a weeknight dinner when I want something satisfying without spending too much time in the kitchen. Plus, it’s a great way to use up any leftover veggies in my fridge!

Created by

Margaret Hill

Last updated on 2026-01-12T02:34:10.626Z

When I first tried making frittatas, I was amazed at how versatile and forgiving the recipe could be. After experimenting with different ingredients, I found that a combination of spinach and mushrooms creates a satisfying texture and flavor. I love incorporating fresh herbs too, as they elevate the dish even further.

What makes this frittata stand out is the method of cooking it slowly over medium heat. Not only does this prevent the eggs from becoming rubbery, but it allows the flavors to meld beautifully, resulting in a dish that’s both hearty and wholesome. I recommend letting it cool slightly before slicing to keep the slices intact!

        Why You Will Love This Recipe
        Packed with nutrients from fresh vegetables
Quick and easy, perfect for busy weeknights
Versatile for any leftovers you need to use up

      

The Role of Spinach and Mushrooms

Spinach is not just a delicious leafy green; it’s a powerhouse of nutrients, rich in iron, calcium, and vitamins A and C. In this frittata, it provides both flavor and a vibrant color that enhances the dish's appeal. When precooked with the mushrooms, spinach wilts down, making it easier to incorporate into the egg mixture while also intensifying its earthy taste. For an extra health boost, consider using baby spinach; its tender leaves make for an even smoother texture.

Mushrooms bring an umami flavor, which deepens as they cook, contributing to the overall savory profile of the frittata. When sautéing the mushrooms, aim for a medium-high heat to achieve that golden-brown caramelization, which improves both texture and flavor. Different mushrooms, like cremini or shiitake, can also be used depending on your preference for taste. Experimenting with these can elevate the frittata further by adding varying textures and depth to the dish.

Egg Mixture and Cooking Techniques

The egg mixture is a crucial element of the frittata, providing that fluffy, custard-like structure that holds everything together. Whisk the eggs thoroughly with milk until the mixture becomes slightly frothy; this helps to incorporate air, which will yield a lighter texture. If you prefer a creamier feel, using half-and-half instead of milk is a great alternative. Ensure that the eggs are at room temperature before mixing with the hot vegetables to prevent curdling and ensure even cooking.

To get the perfect frittata, patience is key during cooking. Once the egg mixture is poured over the sautéed vegetables, allow it to set undisturbed for about 5-7 minutes. Look for bubbles forming around the edges, which indicates that it’s cooking properly. If unsure, gently shake the pan; the frittata should have some jiggle but not appear liquidy. The final oven bake solidifies the center and adds a delightful finish—keep an eye on it to avoid overcooking, as this can lead to a dry texture.

Ingredients

Frittata Ingredients

6 large eggs
1 cup fresh spinach, chopped
1 cup mushrooms, sliced
1/2 cup onion, diced
1/2 cup milk
1/2 cup shredded cheese (optional)
Salt and pepper to taste
1 tablespoon olive oil

Instructions

Steps

Prepare the Ingredients

In a bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside. In a large oven-safe skillet, heat the olive oil over medium heat. Add the onions and sauté until translucent, about 3 minutes. Then, add the mushrooms and cook until they're softened.

Cook the Frittata

Stir in the chopped spinach and cook until wilted. Pour the egg mixture over the vegetables, gently mixing to incorporate. Let it cook undisturbed for about 5-7 minutes until the edges begin setting.

Finish Cooking

If using cheese, sprinkle it on top, and transfer the skillet to a preheated oven at 350°F (175°C) for another 10-15 minutes, or until the center is set. Remove and let it cool slightly before slicing.

Enjoy your frittata warm, or store it in the fridge for a quick meal later!

Pro Tips

For added flavor, consider mixing in herbs like basil or parsley. Leftover veggies like bell peppers or zucchini can work well too.

Storage and Make-Ahead Tips

This frittata is ideal for meal prepping, as it stores beautifully in the refrigerator for up to four days. Simply let it cool completely before slicing it into portions and storing them in an airtight container. For longer storage, you can freeze the frittata for up to three months. To reheat, a microwave works well for individual slices, but for the best texture, place it in a hot oven at 350°F (175°C) for about 15-20 minutes.

If you plan to make it ahead of time, consider undercooking it slightly. Reheat in the oven until just set to prevent it from becoming rubbery. This way, the frittata remains moist while fully cooked at serving time. I often prepare a frittata on Sunday and enjoy it throughout the week for quick breakfasts or light dinners.

Serving Suggestions and Variations

Pair your frittata with a light salad or some whole-grain toast to round out the meal. Offering a variety of toppings on the side, such as avocado slices, hot sauce, or a dollop of Greek yogurt, allows everyone to customize their serving. For added crunch, consider serving it alongside a fresh cucumber salad or roasted vegetables—both complement the flavors of spinach and mushrooms beautifully.

Feel free to get creative with your frittata! Incorporating leftover roasted veggies or different cheeses can make each version unique. Feta cheese lends a tangy flavor, while adding sautéed bell peppers or zucchini can enhance the nutritional profile. Experimenting with herbs, such as dill or chives, can also add an exciting twist to this classic dish.

Questions About Recipes

→ Can I use egg substitutes for this frittata?

Yes, you can replace eggs with egg substitutes or silken tofu for a vegan option, but the texture will differ.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

→ Can I freeze the frittata?

Yes, you can freeze frittata slices for up to 2 months. Allow it to cool, then wrap each slice tightly before freezing.

→ What other vegetables work well in a frittata?

You can use bell peppers, zucchini, or even broccoli. Feel free to mix and match based on your preferences!