This mushroom spinach frittata with goat cheese is a versatile egg dish that works for breakfast, brunch, or a light dinner. Sautéed mushrooms and wilted spinach are bound in creamy eggs, then topped with tangy goat cheese for a rich, savory bite. It’s a one-pan meal that comes together in about 30 minutes, making it perfect for busy mornings or a quick weeknight meal.
Ingredients
- 8 large eggs
- 1/4 cup (60 ml) whole milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons (30 ml) olive oil, divided
- 8 oz (225 g) cremini or white mushrooms, sliced
- 1 shallot, finely chopped (about 1/4 cup / 40 g)
- 2 cloves garlic, minced
- 5 oz (140 g) fresh baby spinach
- 4 oz (115 g) goat cheese, crumbled
- 1 tablespoon (15 g) butter, for the pan
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, whisk the eggs, milk, salt, and pepper until well combined. Set aside.
- Heat 1 tablespoon of olive oil in a 10-inch (25 cm) oven-safe skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5–7 minutes. Add the shallot and garlic, and cook for 1 minute more.
- Add the remaining 1 tablespoon olive oil and the spinach. Cook, stirring, until the spinach is wilted, about 2 minutes. Spread the mixture evenly across the skillet.
- Reduce the heat to low. Pour the egg mixture over the vegetables. Sprinkle the goat cheese evenly on top.
- Cook on the stovetop without stirring for 2–3 minutes, until the edges begin to set.
- Transfer the skillet to the oven and bake for 12–15 minutes, until the center is just set and the top is lightly golden. The frittata should be cooked to a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines for egg dishes.
- Remove from the oven and let rest for 5 minutes before slicing. Serve warm or at room temperature.
Tips
- Use an oven-safe skillet: Cast iron or stainless steel works best. If you don’t have one, transfer the cooked vegetables to a buttered baking dish, pour the eggs over, and bake.
- Don’t overcook: The frittata will continue to set as it rests. Pull it out when the center is just barely jiggly—it will finish cooking in the pan.
- Make it dairy-free: Omit the goat cheese and use a dairy-free milk alternative. The texture will be slightly less creamy, but still delicious.
- Add more veggies: Roasted red peppers, zucchini, or asparagus make great additions. Just make sure to cook them first to remove excess moisture.
Serving Suggestions
Serve this frittata with a simple green salad dressed with lemon vinaigrette, or alongside crusty toast and fresh fruit for a complete brunch. It also pairs well with roasted potatoes or a light soup for dinner.
Variations
- Herb and chive: Add 2 tablespoons of chopped fresh chives, dill, or parsley to the egg mixture.
- Bacon or ham: Cook 4 slices of bacon or 1/2 cup diced ham, then crumble and add to the vegetables.
- Cheese swap: Substitute feta, cheddar, or Swiss for the goat cheese.
- Spicy kick: Add a pinch of red pepper flakes or a minced jalapeño with the garlic.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place a slice in a skillet over medium-low heat for 2–3 minutes per side, or microwave on high for 45–60 seconds. The frittata can also be eaten cold straight from the fridge. For longer storage, wrap individual slices in plastic wrap and freeze for up to 1 month; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this frittata ahead of time? Yes, you can prepare it fully, let it cool, and refrigerate. It’s great for meal prep—just reheat slices as needed.
Why is my frittata watery? This usually happens if the vegetables release too much moisture. Make sure to cook the mushrooms until they’ve released their liquid and the spinach is fully wilted before adding the eggs.
Can I use frozen spinach? Yes, but thaw it first and squeeze out as much water as possible. Use about 10 oz (280 g) frozen spinach, thawed and drained.
How do I know when it’s done? The center should be just set and no longer runny. You can also check with a food thermometer—it should read 160°F (71°C).
Can I make this without an oven? Yes, cook it on the stovetop over low heat with a lid on, for about 10–12 minutes, until the top is set. The texture will be slightly softer.
Is this frittata keto-friendly? Yes, it’s low in carbs and high in protein, making it suitable for a keto diet.
Related
- Frozen Spinach Cheese Frittata (Easy Baked Egg Dish)
- French Toast Casserole with Karo Syrup Recipe
- French Toast Casserole with Sausage: Easy Overnight Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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