Mushroom and Spinach Frittata with Goat Cheese

Spinach and mushroom frittata is an easy and delicious weeknight meal or weekend brunch dish.  This low carb vegetarian main dish is on the table in under 40 minutes with minimal fuss – adaptable to whatever vegetables you have on hand!

spinach and mushroom frittata with goat cheese freshly cooked in a cast iron skillet

Let’s talk about fritattas.  For those not in the know, these easy crustless quiche like dishes are often weeknight heros.  Why?? I don’t ever really *plan* on making a frittata – they are often born out of a ‘what the heck are we going to eat for dinner tonight?’ type of scenario or a clean out the fridge type of situation.  Just pair with a side salad and boom – dinner.  Seriously, it’s about as easy as sauteeing up some veggies, adding some cheese and eggs and baking until done.

Mushrooms and spinach are two staples I always have in my fridge and probably one of my favourite flavour combinations (mushroom and spinach risotto anyone?).  I had some goat cheese hanging around from last weeks grilled vegetable salad that needed be to be used up and so this mushroom and spinach frittata with goat cheese was born.

How to make a Mushroom and Spinach Frittata

Preheat your oven to 425℉ then heat a 10″ skillet to medium heat.

Add a couple of tablespoons of cooking oil to the skillet then saute the diced onion for about two minutes before adding in the sliced mushrooms.

Cook the mushrooms and onions for another 8 minutes or so – until they have released most of their moisture and have begun to brown.

cooked onions and mushrooms in a skillet

Add the chopped baby spinach to the skillet then stir it into the mushrooms to just wilt it.

cooked onions, mushrooms and spinach in a skillet

When the spinach is wilted, remove the vegetables from skillet and grease it well with butter or oil.

Add the veggies back into the skillet and spread them out evenly.

Beat together the eggs and the milk and season with salt and pepper. Carefully pour the egg mixture on top of the veggies.

spinach and mushroom frittata assembled but uncooked in a skillet

Place the skillet back on the burner.  Cook the frittata on the stovetop for about 5 minutes, or until the bottom and edges begin to set and have just begun to firm up then dot the top of the frittata with pieces of the goat cheese.

half cooked spinach and mushroom frittata with goat cheese in a skillet

Put the skillet into the hot oven and bake at 425 for 8-10 mins or until the eggs have set.

fully cooked frittata straight out of the oven

What should I serve with a frittata??

The options are endless!

For dinner I would suggest a nice side salad or other vegetables if you are trying to keep it low carb.  If not, roasted potatoes and another vegetable side are perfect.

For brunch or breakfast it’s good just on its own unless you are looking for something heartier, then I would suggest some nice fresh bread toast and a side of fruit.

Tips and tricks

  • This frittata is highly customizable!  Feel free to swap out either of the vegetables or the goat cheese for whatever cheese and vegetables you have on hand!
  • Do not forget to grease the skillet WELL before baking so that the eggs don’t stick to it
  • leftover frittata makes for an excellent toasted sandwich for lunch if you have leftovers – you can also freeze it!
  • leftovers will keep 3-4 days in an airtight container in the fridge.

a close up of spinach and mushroom frittata with goat cheese

Dietary Considerations and Accommodations

This spinach and mushroom frittata recipe is suitable for the following diets:

  • vegetarian
  • clean eating
  • gluten free
  • low carb and keto friendly

 

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More recipes you’ll love!

If you like this mushroom spinach frittata, you might want to check out some of our other easy weeknight vegetarian recipes

 

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Spinach and Mushroom Frittata with Goat Cheese

An easy vegetarian frittata of mushroom, spinach and goat cheese
Course Main Course
Cuisine Italian
Keyword spinach and mushroom frittata
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Calories 278kcal
Author Courtney

Ingredients

  • 2 tbsp avocado oil or other cooking oil
  • 1⁄2 onion diced
  • 6 oz mushroom sliced
  • 3 oz baby spinach chopped
  • 8 eggs
  • 1⁄4 milk
  • 3 oz goat cheese crumbled or sliced
  • sea salt and pepper to season

Instructions

  • Preheat your oven to 425℉ then heat a 10" skillet to medium heat.
  • Add a couple of tablespoons of cooking oil to the skillet then saute the diced onion for about two minutes before adding in the sliced mushrooms.
  • Cook the mushrooms and onions for another 8 minutes or so - until they have released most of their moisture and have begun to brown.
  • Add the chopped baby spinach to the skillet then stir it into the mushrooms to just wilt it.
  • When the spinach is wilted, remove the vegetables from skillet and grease it well with butter or oil.
  • Add the veggies back into the skillet and spread them out evenly.
  • Beat together the eggs and the milk and season with salt and pepper. Carefully pour the egg mixture on top of the veggies.
  • Place the skillet back on the burner.  Cook the frittata on the stovetop for about 5 minutes, or until the bottom and edges begin to set and have just begun to firm up then dot the top of the frittata with pieces of the goat cheese.
  • Put the skillet into the hot oven and bake at 425 for 8-10 mins or until the eggs have set.


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