Shiitake and Spinach Egg Frittata with Parmesan

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 savory baked egg frittata loaded with earthy shiitake mushrooms and fresh spinach, topped with nutty Parmesan cheese for a satisfying brunch dish. This Italian-inspired brunch recipe (vegetarian), ready in about 30 minutes, combines large eggs, whole milk, shiitake 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 280 calories and feeds 4, 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 4 Italian cuisine 280 cal/serving

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Ingredients

6 large eggs
1/4 cup whole milk
1 cup shiitake mushrooms, sliced
2 cups fresh spinach leaves
1 tbsp olive oil
1 clove garlic, minced
1/3 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat the oven to 375°F (190°C). In a mixing bowl, whisk together 6 large eggs, 1/4 cup whole milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium heat. Add 1 clove minced garlic and sauté for 30 seconds until fragrant.
Step 3: Add 1 cup sliced shiitake mushrooms to the skillet and cook for 4-5 minutes until they release moisture and become tender.
Step 4: Stir in 2 cups fresh spinach leaves and cook until wilted, about 2 minutes. Spread the vegetable mixture evenly in the skillet.
Step 5: Pour the egg mixture over the vegetables and cook undisturbed for 2 minutes until the edges start to set.
Step 6: Sprinkle 1/3 cup grated Parmesan cheese evenly on top and transfer the skillet to the preheated oven. Bake for 12-15 minutes until the frittata is puffed, set in the center, and golden on top.
Step 7: Remove from oven, let cool for 5 minutes, slice, and serve warm.