Sautéed Spinach and Shiitake Mushroom Egg White Frittata

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light, protein-packed frittata featuring tender spinach and earthy shiitake mushrooms, ideal for a healthy brunch. This Mediterranean-inspired brunch recipe (vegetarian, low fat), ready in about 30 minutes, combines egg whites, fresh spinach leaves, shiitake 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 150 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.

Prep: 10 min Cook: 20 min Serves 3 Mediterranean cuisine 150 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick pans that release eggs cleanly → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In an oven-safe skillet, heat 2 tbsp olive oil over medium heat and add 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
  2. Step 2: Add 1 cup sliced shiitake mushrooms and cook for 4-5 minutes until they release moisture and become tender and slightly browned.
  3. Step 3: Stir in 3 cups chopped fresh spinach leaves and cook for 2 minutes until wilted. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Meanwhile, whisk 8 large egg whites in a bowl until slightly frothy, then pour evenly over the vegetables in the skillet.
  5. Step 5: Sprinkle 1/4 cup grated Parmesan cheese over the top and cook on the stovetop for 2 minutes until the edges start to set.
  6. Step 6: Transfer the skillet to the preheated oven and bake for 10-12 minutes until the egg whites are fully set and the top is slightly golden.
  7. Step 7: Remove from oven, garnish with 1 tbsp chopped fresh chives, slice, and serve warm.

Related recipes