Spinach Mushroom Frittata — An easy gluten free, low carb recipe

So, let’s say that you’re poking around the fridge and happen to find some spinach that’s starting to wilt, and some mushrooms that really need to be used soon, and a bunch of eggs from your backyard chickens. Well, these things just might all jump in a pan together and form themselves into an easy Spinach Mushroom Frittata! (It could happen, don’t knock it…)

This recipe as written makes for a thin frittata with plenty of veggies in every bite, but you can cook yours up thicker by using a smaller skillet or adding more eggs as desired (may need to adjust cook time). Be sure to browse through the Meatless Monday category for additional vegetarian main dish ideas, too.

Spinach Mushroom Frittata

Ingredients

1 Tbsp olive oil
1/4 cup chopped yellow onion
8 oz baby bella mushrooms, roughly chopped
2 cloves garlic, chopped
1/2 tsp crushed red pepper (omit if you’re sensitive to spice)
1/2 tsp thyme
1/2 tsp oregano
black pepper, to taste
sea salt, to taste
5 oz fresh spinach, roughly chopped
6 large eggs
1.5 cups shredded cheddar cheese

Directions

Heat oil in 12″ cast iron skillet until shimmering. Add onion and mushroom and saute over medium heat until they start to soften, then add garlic and season with crushed red pepper, black pepper and sea salt. Stir in chopped spinach and saute, stirring occasionally, until it wilts. Whisk eggs together with thyme & oregano, turn off heat, and push veggies toward the center of the pan.

Pour eggs in around the edges of the pan, then gently spread out veggies and push eggs towards center to ensure that your egg mixture covers the bottom of the pan. Top with shredded cheese and bake at 400 degrees for 12 minutes until eggs are set, then broil for another three minutes until browned.

Let your frittata sit for a couple of minutes before slicing; it will start pulling away from the sides of the pan when ready.

Note: If you have milk on hand, you can also optionally whisk 1/4 cup in with the eggs for a creamier frittata.

An egg-cellent alternative to an omelet…

Give this easy spinach mushroom frittata a try the next time you have some extra eggs and veggies lying around — It’s a nice alternative to an omelet, and a low carb/gluten free alternative to a quiche. Plus, it makes for a pretty presentation for brunch or for company! The leftovers reheat nicely, too; I just ate a little too much of this for lunch. 🙂

Spinach Mushroom Frittata, printable recipe

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Easy Spinach Mushroom Frittata

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This recipe as written makes for a thin frittata with plenty of veggies in every bite, but you can cook yours up thicker by using a smaller skillet or adding more eggs as desired (may need to adjust cook time).

Course brunch

Total Time 30 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• 1 Tbsp olive oil
• 1/4 cup chopped yellow onion
• 8 oz baby bella mushrooms, roughly chopped
• 2 cloves garlic, chopped
• 1/2 tsp crushed red pepper (omit if you're sensitive to spice)
• 1/2 tsp thyme
• 1/2 tsp oregano
• black pepper, to taste
• sea salt, to taste
• 5 oz fresh spinach, roughly chopped
• 6 large eggs
• 1.5 cups shredded cheddar cheese

Instructions

• Heat oil in 12" cast iron skillet until shimmering.
• Add onion and mushroom and saute over medium heat until they start to soften, then add garlic and season with crushed red pepper, black pepper and sea salt.
• Stir in chopped spinach and saute, stirring occasionally, until it wilts.
• Whisk eggs together with thyme and oregano, turn off heat, and push veggies toward the center of the pan.
• Pour eggs in around the edges of the pan, then gently spread out veggies and push eggs towards center to ensure that your egg mixture covers the bottom of the pan.
• Top with shredded cheese and bake at 400 degrees for 12 minutes until eggs are set, then broil for another three minutes until browned.
• Let your frittata sit for a couple of minutes before slicing; it will start pulling away from the sides of the pan when ready.

Note: If you have milk on hand, you can also optionally whisk 1/4 cup in with the eggs for a creamier frittata.

Notes

If you have milk on hand, you can also optionally whisk 1/4 cup in with the eggs for a creamier frittata.

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