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.
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.
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!
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Spinach Mushroom Fritatta
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Karlynn Johnston
- 1 tablespoon 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
- Pre-heat your oven to 350 degrees F
- .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
- .Fry the onions and garlic in a cast iron skillet (or an oven proof skillet of any kind) until translucent and soft.
- Add in the spinach and cook until wilted.
- Whisk together the eggs and egg whites until combined then mix in the mushrooms. Pour over the onion mixture in the skillet.
- Crumble the cubes of feta over the top. (I like to leave some whole as well, I love feta!)
- Place the skillet in the preheated oven and bake for 15 minutes, until the eggs are completely cooked in the center of the skillet.
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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Comments & Recipe Tips Share a tip or comment!
Ed Dodson says
Hello Karlynn and I hope you are having a good day. I love your recipes and enjoy hearing about your work.
Today I am going to make your Mushroom and Spinach Frittata for the second time. On the first go around I followed your recipe to the letter except I added more mushrooms (the full 8 oz package) and it was great! My wife loved it and requested that I put it on our regular menu rotation.
Today I am going to use 6 whole eggs instead of 4 eggs + 2 egg whites to see what happens.
Thanks again for the recipes.
Made it this morning.
I love recipes where the author spends 4 pages telling us about herself, then half asses the recipe… As in, forgets to add the cooked mushrooms to the quiche.
Karlynn Johnston says
There are so many comments, Jim. SO MANY. I could be SO MEAN.
But I’ll just be nice and say that if you look and actually read instead of mouthing off, that in step 5 the mushrooms are there.🙄
Heather Pollock says
Must buy myself a cast iron frypan!
This looks delicious\U0001f44d
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.
@Gypsybluz Heeeeck no! The one dropped, it’s 1/3! Good catch!
This sounds delicious. What size skillet did you use?
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.
vanthea So glad that you liked it!!
You’re missing spinach from the recipe. Please fix right away!