Half-Baked Mushroom and Spinach Frittata
A fluffy half-baked frittata packed with sautéed mushrooms and fresh spinach, perfect for a protein-rich breakfast or brunch. This italian-inspired breakfast (vegetarian) ready in about 35 minutes combines large eggs, whole milk, sliced button mushrooms into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 210 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large eggs
- 1/4 cup whole milk
- 1 cup sliced button mushrooms
- 1 cup chopped fresh spinach
- 1 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Preheat oven to 375°F. In a skillet over medium heat, warm 1 tbsp olive oil and sauté 1 cup sliced button mushrooms for 5 minutes until golden and fragrant.
- Step 2: Add 1 cup chopped fresh spinach to the skillet and cook for 2 more minutes until wilted. Remove from heat.
- Step 3: In a bowl, whisk 6 large eggs with 1/4 cup whole milk, 3/4 tsp salt, and 1/2 tsp black pepper until frothy.
- Step 4: Stir the sautéed mushrooms and spinach into the egg mixture along with 1/4 cup grated Parmesan cheese.
- Step 5: Pour the mixture into a greased 8-inch ovenproof skillet or baking dish and bake for 20-25 minutes until the frittata is set and lightly golden on top.
- Step 6: Let cool 5 minutes before slicing to serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Baked Mushroom and Spinach Frittata take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Half-Baked Mushroom and Spinach Frittata?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Half-Baked Mushroom and Spinach Frittata?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Baked Mushroom and Spinach Frittata for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Baked Mushroom and Spinach Frittata vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
