Spinach and Mushroom Cheddar Frittata
A fluffy egg bake with wilted spinach, mushrooms, and sharp cheddar cheese. This american-inspired keto ready in about 30 minutes pairs large eggs, heavy cream, fresh, chopped spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 376 calories and feeds 2, 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
- 4 large eggs
- 1/4 cup heavy cream
- 1 cup, fresh, chopped spinach
- 1/2 cup, sliced mushrooms
- 1/4 cup, diced onion
- 1/2 cup, shredded cheddar cheese
- 1 tbsp butter
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp butter in an oven-safe skillet over medium heat. Add 1/4 cup diced onion and cook for 2-3 minutes until softened. Add 1/2 cup sliced mushrooms and cook for 4-5 minutes until golden brown.
- Step 2: Stir in 1 cup chopped fresh spinach and cook for 1 minute until wilted. Whisk together 4 large eggs, 1/4 cup heavy cream, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl. Pour the egg mixture over the vegetables in the skillet.
- Step 3: Sprinkle 1/2 cup shredded cheddar cheese evenly over the top. Cook for 8-10 minutes over low heat until edges are set and center is almost firm. Optional: broil for 1-2 minutes to brown the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spinach and Mushroom Cheddar Frittata take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spinach and Mushroom Cheddar Frittata?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Spinach and Mushroom Cheddar 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 Spinach and Mushroom Cheddar Frittata for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Spinach and Mushroom Cheddar Frittata?
American keto like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
