Mushroom and Spinach Keto Frittata

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A creamy, protein-packed frittata baked with earthy mushrooms and fresh spinach for a satisfying keto breakfast. This American-inspired vegetarian recipe (keto), ready in about 30 minutes, pairs Eggs, Mushrooms, Spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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
• 8 oz (225g), sliced Mushrooms
• 4 oz (110g), fresh Spinach
• 2 tbsp Butter
• 1/4 cup (30g), finely chopped Onion
• 1 clove, minced Garlic
• 1/4 cup (25g), grated Parmesan cheese
• 1/4 tsp Salt
• 1/8 tsp Black pepper

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Melt 1 tbsp butter in an oven-safe skillet over medium heat. Add 30g finely chopped onion and cook for 3 minutes until softened.
2. Step 2: Add 225g sliced mushrooms and 1 minced garlic clove to the skillet, cooking for 4 minutes until mushrooms are golden and tender.
3. Step 3: Stir in 110g fresh spinach and cook for 1 minute until wilted.
4. Step 4: Whisk 6 large eggs with 1/4 tsp salt and 1/8 tsp black pepper in a bowl. Pour egg mixture over mushrooms in the skillet.
5. Step 5: Sprinkle 25g grated Parmesan cheese evenly over the top. Transfer skillet to oven and bake for 15-18 minutes, or until edges are set and center is just firm.
6. Step 6: Let rest for 5 minutes before slicing into wedges to serve.