AmericanBrunch

Recipe Story

origins & traditions

This classic American frittata brings together the rich, earthy flavors of sautéed mushrooms with vibrant fresh spinach and creamy cheese in a light, fluffy egg base. Unlike traditional omelets, frittatas are started on the stovetop and finished under the broiler, creating a beautifully golden top with a tender, custardy interior. The combination of mushrooms and spinach provides excellent nutrition while the Parmesan and mozzarella cheeses add depth and richness. This dish exemplifies American home cooking at its finest—simple ingredients transformed into something special. Serve it warm from the oven or at room temperature, making it ideal for casual family meals or more formal entertaining. The frittata can be cut into wedges and paired with a simple green salad and crusty bread for a complete meal that satisfies any time of day.

Instructions

step by step

0/9 done

Preheat your oven broiler to high. Position the oven rack about 6 inches from the heat source.
In a large bowl, whisk together 8 eggs with 1/4 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Set aside.
Heat 2 tablespoons olive oil in a 12-inch oven-safe skillet over medium heat. Add 1 diced onion and sauté for 3-4 minutes until softened.
Add 2 cups sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Add 2 minced garlic cloves and 2 cups fresh spinach to the skillet. Cook for 2 minutes, stirring constantly, until the spinach wilts completely.
Reduce heat to medium-low. Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle 1/2 cup mozzarella cheese and 3 tablespoons Parmesan cheese over the top.
Cook without stirring for 8-10 minutes, until the edges are set but the center is still slightly jiggly.
Transfer the skillet to the preheated broiler. Broil for 3-4 minutes until the top is golden brown and the center is fully set.
Remove from oven and let rest for 5 minutes before slicing into wedges. Garnish with fresh parsley if desired.

Savory Mushroom and Spinach Frittata

4.0 (73)

A fluffy, golden frittata packed with earthy mushrooms, fresh spinach, and melted cheese. This versatile dish is perfect for leisurely weekend mornings or elegant gatherings, ready in just 35 minutes.

easy

35 min

6 servings

Ingredients

0 of 12 checked

Main

8 pieces Eggs, beaten
1/4 cups Milk

Vegetables

2 cups Mushrooms, sliced
2 cups Spinach, fresh
1 pieces Onions, diced
2 cloves Garlic, minced

Cheese

1/2 cups Cheese Mozzarella, shredded
3 tablespoons Cheese Parmesan, grated

Cooking

2 tablespoons Olive Oil

Seasoning

1/4 teaspoons Salt
1/4 teaspoons Black Pepper, freshly ground

Garnish

2 tablespoons Parsley, chopped (optional)

Chef Tips

expert advice

•For extra flavor, add 1/4 teaspoon red pepper flakes when sautéing the onions.

•Make sure your skillet handle is oven-safe before placing under the broiler—wrap it with foil if needed.

•Try adding fresh herbs like thyme or basil for additional complexity.

Variations & Substitutions

make it your own

•You can substitute other vegetables like bell peppers, zucchini, or asparagus based on what you have available.

•If you prefer a dairy-free version, omit the cheeses and add nutritional yeast for a savory flavor.

•For a lighter version, use 6 whole eggs plus 4 egg whites instead of 8 whole eggs.

Serving & Pairings

what goes well

•This frittata is excellent for meal prep and can be enjoyed throughout the week.

Storage & Reheating

keeping it fresh

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 4 days. Cut into individual portions before storing for easier reheating. You can also wrap individual slices in plastic wrap and freeze for up to 2 months.

Reheating

Reheat refrigerated frittata in a microwave for 45-60 seconds or in a 325°F oven for 10-12 minutes until warmed through. For frozen slices, thaw overnight in the refrigerator before reheating. Avoid overheating as it can make the eggs rubbery.