Spinach and Mushroom Frittata for Brunch

Here’s a delicious Spinach and Mushroom Frittata recipe that’s perfect for brunch — hearty, healthy, and easy to make in one pan!

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🧀 Spinach & Mushroom Frittata

Servings: 4–6
Prep Time: 10 mins
Cook Time: 20 mins

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🥚 Ingredients:

• 8 large eggs

• 1/4 cup milk (or heavy cream for richness)

• 1 cup fresh spinach, roughly chopped

• 1 cup mushrooms, sliced (cremini or button work well)

• 1/2 small onion, finely chopped

• 1/2 cup shredded cheese (cheddar, feta, or mozzarella)

• 2 tbsp olive oil or butter

• Salt and black pepper, to taste

• Optional: red pepper flakes, fresh herbs (parsley, thyme)

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🔪 Instructions:

1. Preheat oven to 375°F (190°C).

2. Sauté the vegetables:

   • In an oven-safe skillet (8–10 inch), heat olive oil over medium heat.

   • Add onions and mushrooms, cook for 5–7 minutes until softened and golden.

   • Stir in spinach and cook just until wilted. Season lightly with salt and pepper.

3. Prepare the egg mixture:

   • In a bowl, whisk together eggs, milk, cheese, salt, pepper, and any herbs or spices.

4. Combine and cook:

   • Pour egg mixture over the vegetables in the skillet. Gently stir once to distribute evenly.

   • Cook on stovetop for 2–3 minutes, just until the edges start to set.

5. Bake:

   • Transfer skillet to the oven and bake for 10–12 minutes, or until the center is set and slightly golden on top.

6. Cool & serve:

   • Let rest for 5 minutes before slicing. Serve warm or at room temperature.