Sautéed Spinach and Mushroom Egg White Frittata

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light, protein-packed egg white frittata with sautéed spinach and mushrooms, perfect for a healthy and satisfying brunch. This american-inspired brunch (vegetarian) ready in about 25 minutes combines egg whites, fresh spinach, button mushrooms, sliced 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 140 calories and feeds 3, 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.

★ 4.4 (8 ratings) Prep: 10 min Cook: 15 min Serves 3 American cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 375°F (190°C). In an oven-safe skillet, heat 2 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  2. Step 2: Add 1 cup sliced button mushrooms to the skillet and cook for 4-5 minutes until they release moisture and begin to brown.
  3. Step 3: Add 3 cups fresh spinach and cook, stirring, for 2-3 minutes until wilted. Season the mixture with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: In a large bowl, whisk 8 large egg whites until slightly frothy. Pour the egg whites evenly over the vegetables in the skillet.
  5. Step 5: Sprinkle 1/4 cup grated Parmesan cheese evenly on top. Cook over medium heat without stirring for 2 minutes until the edges begin to set.
  6. Step 6: Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is fully set and lightly golden on top.
  7. Step 7: Remove from oven, garnish with 2 tbsp chopped fresh parsley, slice, and serve warm.

Frequently asked questions

How long does Sautéed Spinach and Mushroom Egg White Frittata take to make?

Total time is about 25 minutes (10 min prep + 15 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 Sautéed Spinach and Mushroom Egg White 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 Sautéed Spinach and Mushroom Egg White 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 Sautéed Spinach and Mushroom Egg White Frittata for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sautéed Spinach and Mushroom Egg White 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.

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