Mushroom, Spinach, and Onion Frittata

In today’s recipe, I am sharing a delicious mushroom, spinach, and onion frittata. This frittata is perfect for a weekend breakfast or for brunch! If you are not familiar, a frittata is an Italian dish that is egg-based and has additions of vegetables, cheese, or meat. In this particular recipe, I am using mushrooms, spinach, and red onion.

First, you start off with sauteing up the vegetables so the onions and mushrooms can caramelize and the spinach wilts down. Then, you add the egg mixture. You can add the dried parsley and paprika powder if you want or leave out. Frittatas’ are very easy to make because you prepare everything in one oven-proof skillet. Some cooking happens on the stove-top and then you let it finish off cooking in the oven. You can even make frittatas ahead of time, so a day before and reheat it before serving. For more breakfast recipes, check out my breakfast archives. Let’s start!

Directions

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  1. Preheat your oven to 375° F. Then, heat the olive oil and butter in an oven-proof skillet over medium heat. Add the sliced mushrooms and chopped onions to the pan and saute for about 3 minutes or until they soften.
  2. Turn the heat down to medium-low and continue cooking the mushrooms and onions until they turn golden brown in color. This should 30 minutes. Keep stirring every few minutes.
  3. Meanwhile, combine the eggs, cheese, salt, pepper, heavy cream/milk, dried parsley, and paprika powder in a large bowl until thoroughly mixed.
  4. After 30 minutes, add the spinach to the pan with the onions and mushrooms. Cook over low heat for another 3 minutes or until the spinach wilts down.
  5. Add the egg mixture to the skillet. Stir quickly using an oven-proof spatula so you mix the veggies and egg mixture together well.
  6. Then, let the eggs cook on the stove-top covered for about 2 minutes or until the eggs are just beginning to set.
  7. Place the skillet in your preheated oven to finish cooking the eggs for about 10-15 minutes. TIP: Keep a close eye on the baking frittata when it’s in the oven. Every oven is different so yours might bake faster or slower.
  8. Remove the frittata from the oven after 10-15 minutes or until the eggs are completely set and cooked through. Let it cool for about 5 minutes and then serve hot or at room temperature for breakfast or brunch.

Storage: You can store your leftover frittata in the refrigerator in an airtight container for up to a week or in a freezer for up to 3 months.