Pan-Cooked Mushroom and Spinach Frittata

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A fluffy, herb-infused egg dish with earthy mushrooms and fresh spinach, ready in 30 minutes for a protein-packed breakfast or light dinner. This American-inspired vegetarian recipe, ready in about 30 minutes, pairs olive oil, onion, cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 2 tbsp olive oil
• 1 small, finely chopped onion
• 8 oz, sliced cremini mushrooms
• 2 cups fresh spinach
• 4 large eggs
• 1/4 cup milk
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, grated Parmesan cheese

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a non-stick skillet over medium heat. Add 1 finely chopped onion and cook for 3 minutes until softened.
2. Step 2: Stir in 8 oz sliced cremini mushrooms and cook for 6 minutes until browned and moisture evaporates.
3. Step 3: Add 2 cups fresh spinach and cook for 1 minute until wilted.
4. Step 4: Whisk together 4 large eggs, 1/4 cup milk, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl. Pour over vegetables in the skillet.
5. Step 5: Cook over low heat for 8 minutes, gently lifting edges to let uncooked egg flow underneath, until edges are set but center is slightly moist.
6. Step 6: Sprinkle 2 tbsp grated Parmesan over the top and transfer to a plate.