Spinach and Mushroom Keto Frittata
A fluffy, protein-packed frittata loaded with nutrient-rich spinach and mushrooms, baked to golden perfection. Ideal for a hearty protein-rich breakfast or light dinner that’s ready in 25 minutes. This american-inspired breakfast (keto, high protein) ready in about 30 minutes combines large eggs, heavy cream, (packed) fresh spinach 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 340 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.
Ingredients
- 6 large eggs
- 2 tbsp heavy cream
- 2 cups (packed) fresh spinach
- 1 cup (sliced) mushrooms
- 1/4 cup (diced) onion
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup (shredded) parmesan cheese
Instructions
- Step 1: Preheat oven to 375°F. Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium heat.
- Step 2: Sauté 1/4 cup diced onion for 3 minutes until soft, then add 1 cup sliced mushrooms and cook for 5 minutes until browned.
- Step 3: Stir in 2 cups packed fresh spinach and cook for 2 minutes until wilted.
- Step 4: Whisk 6 large eggs with 2 tbsp heavy cream, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl. Pour over sautéed vegetables in the skillet.
- Step 5: Sprinkle 1/4 cup shredded parmesan cheese evenly over the top. Transfer skillet to oven and bake for 18-20 minutes until set and golden on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spinach and Mushroom Keto 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 Spinach and Mushroom Keto 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 Spinach and Mushroom Keto 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 Keto Frittata for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spinach and Mushroom Keto Frittata keto?
Yes — this recipe is tagged keto, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
