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Spinach Mushroom Frittata

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Spinach Mushroom Frittata
Spinach Mushroom Frittata

Oh, it’s time to get back to my kitchen! The cook off is over, my major project has been passed on momentarily and I can cook and create and catch up!

Oh Lord, is it time to catch up. I almost forget where everything is in my kitchen lately, we’ve been so on the go and busy. The one thing I am so glad to get back to is healthy breakfasts in the morning, now that I have a little more time on my hands.

Frittata’s are the bomb. The healthy bomb. The awesome bomb. The best part of these tasty beauties is that you can whip it up, put it in the oven and THEN go get the kids up. It only takes about 15-20 minutes to cook (depending on the amount of eggs you put in it) and by that time we are all downstairs again, ready to eat together before the kids head off to school.

spinachmushroomfrittata1

I also have a mushroom addiction, is that wrong? I seriously love those little fungi’s in everything.  The little trick I have discovered for using them in egg dishes is that you nuke the little suckers first, to get out all the moisture before you put them in your eggs.

When you remove the moisture of the mushrooms before you bake them, this is how they turn out.

Seriously. Amazing.

Spring break is coming up for a lot of us here in Edmonton and that means the kids are home. I love spending time making amazing breakfasts when the kids are on break because my time is so limited during the week.  I can manage a fritatta but I am so looking forward to trying out some breakfast casseroles, new waffles and pancakes…so many things I want to make!

I’ve perused the Life Made Delicious and have found a fe

 

w things that might inspire you on Spring Break!

Ham & Egg Baskets : These look delicious AND easy. Win-win!

Impossibly Easy Sausage Breakfast Pie:  You had me at easy and sausage. And pie.

Banana Nut Bread: Don’t overlook a delicious banana bread paired with some scambled eggs or fruit as a delicious breakfast!

What are you getting up to on Spring Break? We were crazy and thought we might go away. I know. We are ridiculous travelers. We were gone two months this winter in total yet I wanted to go again.  I realized however I was insane and that we are staying home that week and going to relax in our house, have playdates with the kids friends and just generally veg out. I still have twitchy travel bugs biting at me but man, my house is a disaster, I need to do some major spring cleaning and it’s not like I can’t go to Jasper for a couple days if I NEED to get away, right? Right.

Enjoy the fritatta and enjoy this amazing weather we are having!

Love,

Karlynn

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 Spinach Mushroom Frittata #breakfast #eggs

Learn to cook like the Kitchen Magpie

Spinach Mushroom Fritatta

Easy and delicious spinach mushroom and feta fritatta!
5 from 1 vote
Prep Time
5 minutes
Cook Time
15 minutes
Course
Breakfast
Cuisine
American
Servings
4
Calories
144
Author
Karlynn Johnston

Ingredients

  • 1 tbsp olive oil
  • 1 cup of mushrooms cleaned and sliced
  • 1/2 small white onion chopped
  • 1 clove fresh garlic minced
  • 2 cups of spinach washed and dried
  • 1/3 cup feta cheese cubes
  • 4 eggs
  • 2 egg white

Instructions

  1. Pre-heat your oven to 350 degrees F
  2. .Place the mushrooms in a microwave safe bowl with a teaspoon of water and microwave on high for 2-3 minutes, until they have shrunk and softened up. Drain the water and place to the side
  3. .Fry the onions and garlic in a cast iron skillet (or an oven proof skillet of any kind) until translucent and soft.
  4. Add in the spinach and cook until wilted.
  5. Whisk together the eggs and egg whites until combined then mix in the mushrooms. Pour over the onion mixture in the skillet.
  6. Crumble the cubes of feta over the top. (I like to leave some whole as well, I love feta!)
  7. Place the skillet in the preheated oven and bake for 15 minutes, until the eggs are completely cooked in the center of the skillet.

Nutrition Information

Calories: 144kcal, Carbohydrates: 3g, Protein: 9g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 174mg, Sodium: 239mg, Potassium: 188mg, Sugar: 1g, Vitamin A: 1695IU, Vitamin C: 5.4mg, Calcium: 104mg, Iron: 1.3mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Breakfast and brunch Eggs Mushrooms Spinach

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Heather Pollock says

    Must buy myself a cast iron frypan!
    This looks delicious\U0001f44d

  2. Gypsybluz says

    Is this really 3 Cups of Feta or a 1/3 cup? Not that I don’t like Feta but 3 Cups sounds like a lot to me.

    • thekitchenmagpie says

      @Gypsybluz Heeeeck no! The one dropped, it’s 1/3! Good catch!

  3. IGotToRamble says

    This sounds delicious. What size skillet did you use?

  4. vanthea says

    Hello Karlynn! Just wanted to let you know that this recipe (received via my email updates from your site!) saved my butt for a supper to quickly and easily make last week! THANKS!! I switched out the spinach for the beet leaves going bad in my fridge and I think I also added some red pepper. I also used 5 eggs and 1 egg white and it turned out so delicious. Then yesterday I noticed you live in Edmonton! Me too 🙂 Such a small world.

  5. k8teeg says

    You’re missing spinach from the recipe. Please fix right away!

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