Mushroom and Spinach Keto Frittata
A creamy, protein-packed frittata baked with earthy mushrooms and fresh spinach for a satisfying keto breakfast. This american-inspired vegetarian (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Add 225g sliced mushrooms and 1 minced garlic clove to the skillet, cooking for 4 minutes until mushrooms are golden and tender.
- Step 3: Stir in 110g fresh spinach and cook for 1 minute until wilted.
- 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.
- 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.
- Step 6: Let rest for 5 minutes before slicing into wedges to serve.
Frequently asked questions
How long does Mushroom and Spinach Keto Frittata take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mushroom and Spinach Keto Frittata?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep eggs from drying out.
Can I substitute ingredients in Mushroom and Spinach Keto 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 Mushroom and Spinach Keto 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 Mushroom and Spinach Keto Frittata keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My husband loved it too! It's so satisfying and easy to make for a weeknight.
- ★★★★★
The mushrooms and spinach were perfectly balanced. My keto breakfasts just got better!
- ★★★★★
Loved it! The texture was spot on and it was a great way to use up leftover spinach.
