Veggie Frittata with Spinach and Mushrooms

Start your morning or brunch spread with this vibrant Veggie Frittata with Spinach and Mushrooms, an easy one-pan recipe bursting with flavor and nutrition! This savory dish features a fluffy egg base enriched with Parmesan cheese and seasoned with aromatic garlic, oregano, and a hint of spice from optional red pepper flakes. Sautéed mushrooms, fresh spinach, and caramelized onions lend a hearty, wholesome touch to every bite. Perfectly baked in the oven until golden and set, this frittata comes together in just 35 minutes, making it a quick yet impressive choice for a healthy breakfast, light lunch, or satisfying dinner. Serve it warm or at room temperature alongside a crisp green salad or crusty bread for a delightful, balanced meal everyone will love. Keywords: veggie frittata, spinach and mushrooms, healthy breakfast, easy one-pan recipe, quick brunch ideas, baked frittata.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 large Eggs
• 0.25 cups Whole milk
• 0.5 cups Parmesan cheese, grated
• 4 cups Spinach, fresh
• 1 cups Mushrooms, sliced
• 1 small Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tablespoons Olive oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.25 teaspoons Dried oregano
• 0.125 teaspoons Crushed red pepper flakes (optional)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a medium bowl, whisk together the eggs, milk, Parmesan cheese, salt, black pepper, and dried oregano until well combined. Set aside.

Step 3

Heat olive oil in an oven-safe 10-inch skillet over medium heat.

Step 4

Add the chopped onion to the skillet and sauté for 2-3 minutes, or until translucent.

Step 5

Stir in the garlic and cook for an additional 30 seconds, or until fragrant.

Step 6

Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.

Step 7

Fold in the fresh spinach and cook for 1-2 minutes, or until wilted.

Step 8

Spread the vegetables evenly across the bottom of the skillet.

Step 9

Pour the egg mixture over the vegetables, gently shaking the skillet to ensure the mixture spreads evenly.

Step 10

Cook on the stovetop over medium-low heat for 3-4 minutes, or until the edges begin to set.

Step 11

Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed up and the center is set.

Step 12

If desired, turn on the broiler for 1-2 minutes to lightly brown the top of the frittata—keep a close eye on it to prevent burning.

Step 13

Carefully remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.

Step 14

Serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1469.0g)

Amount per serving	% Daily Value*
Calories	1332.6

Total Fat 85.5g	0%
Saturated Fat 26.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 1535.3mg	0%
Sodium 4350.1mg	0%
Total Carbohydrate 41.9g	0%
Dietary Fiber 17.4g	0%
Total Sugars 13.8g
Protein 98.5g	0%

Vitamin D 368.8IU	0%
Calcium 1344.6mg	0%
Iron 17.2mg	0%
Potassium 5118.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.8%

Protein: 29.6%

Carbs: 12.6%