AmericanBrunch

Recipe Story

origins & traditions

This classic American frittata brings together the rich, earthy flavors of sautéed mushrooms with vibrant fresh spinach and creamy cheese in a light, fluffy egg base. Unlike traditional omelets, frittatas are started on the stovetop and finished under the broiler, creating a beautifully golden top with a tender, custardy interior. The combination of mushrooms and spinach provides excellent nutrition while the Parmesan and mozzarella cheeses add depth and richness. This dish exemplifies American home cooking at its finest—simple ingredients transformed into something special. Serve it warm from the oven or at room temperature, making it ideal for casual family meals or more formal entertaining. The frittata can be cut into wedges and paired with a simple green salad and crusty bread for a complete meal that satisfies any time of day.

Instructions

step by step

0/9 done

Preheat your oven broiler to high. Position the oven rack about 6 inches from the heat source.
In a large bowl, whisk together 8 eggs with 1/4 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Set aside.
Heat 2 tablespoons olive oil in a 12-inch oven-safe skillet over medium heat. Add 1 diced onion and sauté for 3-4 minutes until softened.
Add 2 cups sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Add 2 minced garlic cloves and 2 cups fresh spinach to the skillet. Cook for 2 minutes, stirring constantly, until the spinach wilts completely.
Reduce heat to medium-low. Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle 1/2 cup mozzarella cheese and 3 tablespoons Parmesan cheese over the top.
Cook without stirring for 8-10 minutes, until the edges are set but the center is still slightly jiggly.
Transfer the skillet to the preheated broiler. Broil for 3-4 minutes until the top is golden brown and the center is fully set.
Remove from oven and let rest for 5 minutes before slicing into wedges. Garnish with fresh parsley if desired.

Savory Mushroom and Spinach Frittata

4.0 (73)

A fluffy, golden frittata packed with earthy mushrooms, fresh spinach, and melted cheese. This versatile dish is perfect for leisurely weekend mornings or elegant gatherings, ready in just 35 minutes.

easy

35 min

6 servings

Ingredients

0 of 12 checked

Main

8 pieces eggs, beaten
1/4 cups milk

Vegetables

2 cups mushrooms, sliced
2 cups spinach, fresh
1 pieces onions, diced
2 cloves garlic, minced

Cheese

1/2 cups cheese-mozzarella, shredded
3 tablespoons cheese-parmesan, grated

Cooking

2 tablespoons olive-oil

Seasoning

1/4 teaspoons salt
1/4 teaspoons black-pepper, freshly ground

Garnish

2 tablespoons parsley, chopped (optional)

Chef Tips

expert advice

•For extra flavor, add 1/4 teaspoon red pepper flakes when sautéing the onions.

•You can substitute other vegetables like bell peppers, zucchini, or asparagus based on what you have available.

•If you prefer a dairy-free version, omit the cheeses and add nutritional yeast for a savory flavor.

•Make sure your skillet handle is oven-safe before placing under the broiler—wrap it with foil if needed.

•For a lighter version, use 6 whole eggs plus 4 egg whites instead of 8 whole eggs.

•This frittata is excellent for meal prep and can be enjoyed throughout the week.

•Try adding fresh herbs like thyme or basil for additional complexity.

American

👍 Beginner Friendly

1h 5measy