Sautéed Spinach and Shiitake Mushroom Egg White Frittata

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

A light, protein-packed frittata featuring tender spinach and earthy shiitake mushrooms, ideal for a healthy brunch. This mediterranean-inspired brunch (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.

★ 4.4 (8 ratings) Prep: 10 min Cook: 20 min Serves 3 Mediterranean cuisine 150 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sautéed Spinach and Shiitake Mushroom Egg White 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 busy morning; prep components the night before to save active time.

How do I store leftover Sautéed Spinach and Shiitake 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 Shiitake 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 Shiitake 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 Shiitake Mushroom Egg White Frittata vegetarian?

Yes — this recipe is tagged vegetarian, low fat, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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