Mushroom Spinach Frittata
A quick, protein-rich frittata packed with fresh mushrooms, spinach, and melty cheeses. Perfect for breakfast, brunch, or dinner, this low-carb, fiber-filled dish is easy to make and satisfies the whole family with its creamy texture and rich flavors.
Equipment
- 10-inch cast iron skillet (1)
- Mixing bowl (1)
- Whisk (1)
- Knife – 1
- Cutting board – 1
- Measuring cups and spoons (1 set)
Ingredients
- ½ pound fresh spinach or leafy greens
- ¾ pound fresh mushrooms morels, cremini, or button
- 2 cloves garlic minced
- 3 tablespoons unsalted butter
- Salt to taste
- Black pepper to taste
- 8 large eggs
- ¼ cup heavy cream or whole milk
- ½ cup shredded Gruyère cheese
- ½ cup grated Pecorino Romano cheese
Instructions
- Prepare the Spinach (Blanching for Vibrant Color): Begin by washing your fresh spinach (or any leafy greens) thoroughly to remove dirt or grit. Bring a large pot of salted water to a rolling boil. Add the spinach and let it cook for about 90 seconds, just until the leaves wilt but remain bright green. Immediately transfer the spinach to a bowl of ice water to stop the cooking process. Once cooled, squeeze out any excess water with your hands or a clean kitchen towel. Roughly chop the spinach and set aside. This step preserves both the vibrant color and tender texture of the greens.
- Sauté the Mushrooms (Building Deep Flavor): Heat a 10-inch cast iron skillet over medium-high heat. Add the fresh mushrooms to the dry pan and allow them to cook undisturbed for a few minutes. They will start releasing their natural juices. Shake or stir the pan occasionally to encourage even cooking. Once most of the liquid has evaporated, add the minced garlic along with a pinch of salt. Cook until the mushrooms begin to brown slightly, then add the butter. Continue sautéing until the mushrooms are richly golden and aromatic. This step ensures maximum flavor and a slightly caramelized texture.
- Whisk the Eggs and Dairy (Creating a Creamy Base): In a large mixing bowl, crack all 8 eggs and whisk them until the yolks and whites are fully combined. Add the ¼ cup cream or whole milk and whisk again until smooth. Incorporate the Gruyère and Pecorino cheeses, followed by the chopped spinach. Mix until all ingredients are evenly distributed. This mixture forms the creamy, protein-rich base of your frittata, balancing the earthy mushrooms and tender greens.
- Combine Mushrooms and Egg Mixture (Even Distribution): Reduce the skillet heat to medium-low. Pour the egg, cheese, and spinach mixture over the sautéed mushrooms, ensuring an even distribution across the pan. Use a spatula or spoon to gently stir once or twice, so mushrooms and spinach are evenly incorporated without disturbing the frittata’s surface too much. Cooking slowly at this stage is essential to achieving a tender, custardy texture.
- Cook Slowly on the Stove (Gentle Setting): Allow the frittata to cook undisturbed for 10–15 minutes on medium-low heat. Do not rush this process or increase the heat, as fast cooking can make the eggs rubbery. You’ll notice the edges start to set while the center remains slightly soft. Periodically check the bottom with a spatula to ensure it is not browning too quickly. Slow cooking helps the eggs set evenly and maintains a creamy consistency throughout.
- Optional Broiling (Achieving Golden Top): For a lightly browned, attractive top, place the skillet under a preheated broiler for 2–3 minutes. Watch carefully to prevent burning. The broiler step adds a subtle crispness and golden color to the frittata’s surface, enhancing both flavor and presentation. Skip this step if you prefer a softer, more custard-like finish.
- Rest and Slice (Perfect Serving): Once cooked, remove the frittata from the heat and allow it to rest for 5–10 minutes in the skillet. This brief resting period helps the frittata set fully and makes slicing easier. Use a sharp knife or spatula to cut into wedges. Serve warm, directly from the skillet, or transfer to a serving platter. The frittata can also be enjoyed at room temperature, making it versatile for breakfast, brunch, or dinner.
- Optional Serving Tips (Enhancing Flavor): Sprinkle additional grated cheese or fresh herbs like parsley or chives before serving for extra flavor and presentation. Pair with a light salad, roasted vegetables, or crusty bread for a complete meal. The frittata’s combination of protein, fiber, and healthy fats makes it satisfying and balanced for any time of day.
Notes
- This frittata works with almost any fresh mushroom or leafy green, making it versatile for seasonal ingredients.
- Blanching spinach or greens ahead of time preserves color and saves cooking time.
- For a creamier texture, add an extra tablespoon or two of cream, milk, or a soft cheese like goat cheese.
- Always taste and adjust seasoning with salt and pepper to ensure balanced flavors.
- Using full-fat dairy and high-quality cheese enhances richness and prevents a chalky texture.
- Cast iron skillets are ideal for even cooking and stovetop-to-oven transition.
- Letting the frittata rest for 5–10 minutes before slicing helps it hold together and improves texture.
