Baked Spinach and Mushroom Frittata
Breakfast just got amazing! This healthy baked frittata is loaded with vegetables and topped with cheese making it incredibly delicious. This Spinach and Mushroom Frittata is perfect for Sunday brunch and a fantastic meal prep breakfast option.
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Eggs are definitely my go-to breakfast as of late. I’ve discovered that having a good amount of protein and healthy fats is my best defense for late-day snacking. One of my favorite ways to enjoy eggs is with veggies and a bit of cheese.
This Spinach & Mushroom Frittata is amazing. It’s incredibly healthy, loaded with protein and a fantastic make-ahead breakfast for busy mornings or when you want to take breakfast to work.
Here’s the simple steps in making this Baked Spinach & Mushroom Frittata
Step 1: Choose your ingredients for your Baked Frittata
For my healthy baked frittata, I went with some simple vegetables, primarily spinach, mushrooms, red onions and red pepper. Feel free to change these up this vegetable combination if you want to substitute for what you already have in your refrigerator.
You’ll also need a dozen eggs, a bit of milk and cheese. If you need your frittata to be diary-free, you can omit the milk and cheese.
Step 2: Saute the vegetables
In a cast-iron skillet (or any other medium-sized skillet) saute the vegetables in a bit of olive oil. Pre-cooking the vegetables simply helps speed up the baking process once the frittata goes into the oven.
This is also a good time to preheat your oven.
Step 3: Whisk together the eggs
While your vegetables are sautéing, whisk together the dozen eggs along with the milk. Add salt and pepper to taste. For me this is several grinds of my salt and pepper grinders.
Step 4: Pour the whisked eggs into the skillet with the vegetables
Once your vegetables are cooked and slightly softened, you can pour the eggs right into the cast iron skillet.
Top the eggs & vegetables with the cheese of your choice. For this recipe, I’m using a shredded cheddar jack blend, but I also really love goat cheese in this delicious mushroom frittata.
What other cheese can I add to this frittata?
- Goat Cheese
- Blue Cheese
- Shredded Parmesan
- Shredded Mozzarella
Next, bake for approximately 25 minutes or until the center is mostly firm when you giggle the skillet.
Frequently Asked Questions about How to Make a Frittata:
Can I bake this frittata in a baking dish?
- Yes, absolutely! If you don’t have a cast iron skillet, you can bake this frittata in a pie plate or baking dish. You can either saute the vegetables in a separate skillet OR add the raw vegetables directly to the baking dish. You will need to bake the frittata for an additional 5-10 minutes if you’re not pre-cooking the vegetables.
I want to add extra protein to this frittata? What other protein options can I add?
- Sausage or Chorizo
- Turkey or Chicken Sausage
How do I meal prep this frittata and keep it healthy?
Slice this spinach and mushroom frittata into six slices and add to your favorite meal prep containers. I like to pair my baked frittata with fresh fruit.
How do I meal prep breakfast?
Meal prepping breakfast is a great place to start, especially if you’re new to making healthy meals for yourself in advance. I’ve put together a post on Breakfast Meal Prep that includes all of my healthy breakfast recipes, as well as tips, tools and ideas for making meal prep easy.
How do I reheat this spinach mushroom frittata?
When ready to reheat your frittata, transfer to a microwave-safe plate and reheat for 30 second increments until completely hot.
If you loved this delicious breakfast meal prep recipe, then check out some of my other similar healthy breakfast recipes:
- Healthy Freezer Breakfast Sandwiches
- Ham & Veggie Baked Egg Cups
- Blueberry Protein Muffins
- Healthy Apple Muffins
- Baked Blueberry Oatmeal
- Blueberry Overnight Oats
- Banana Baked Oatmeal
- Blueberry Almond Chia Pudding
Here’s the recipe for my delicious Baked Spinach and Mushroom Frittata:
- 12 large eggs
- 2 Tbsp. Extra Virgin Olive Oil
- 3 c. chopped, fresh spinach
- 1 c. sliced, fresh mushrooms
- 1/2 c. diced red onion
- 1/2 c. diced red bell pepper
- 1/4 c. milk
- 1/2 c. shredded cheddar cheese (or other cheese of choice)
- Salt and Pepper to taste
- Cilantro for topping
- Preheat oven to 400 degrees.
- Chop, slice and dice the spinach, mushrooms, onion and pepper.
- To a medium cast-iron skillet, heat the olive oil over medium-high heat. Add the onion, mushrooms and pepper and saute for 5 minutes. Add the spinach and saute for one more minute, or until the spinach cooks down and becomes wilted. Remove from heat.
- Crack all of the eggs into a bowl. Add milk, salt and pepper. Whisk until all eggs are broke and mixture becomes slightly frothy.
- Pour egg mixture over the vegetables directly in the skillet. Top with the shredded cheese.
- Bake at 400 degrees for 24-26 minutes or until center of frittata becomes mostly set when the skillet is gently shaken.
- Remove from oven and top with herbs of choice like cilantro. Enjoy right away while warm.
Substitute shredded cheddar cheese for shredded Parmesan cheese, jack blend, Gorgonzola, goat cheese or blue cheese.
Add additional protein by adding 1/2 cup of diced ham, cooked bacon or sausage.
Nutrition Information:Serving Size: 6 slices
Amount Per Serving: Calories: 100Total Fat: 8gSaturated Fat: 3gCholesterol: 9mgSodium: 75mgCarbohydrates: 4gSugar: 2gProtein: 3g