This savory Spinach Mushroom Frittata with Goat Cheese is loaded with flavor. Whether you're looking for an easy breakfast or a no-fuss eggs for dinner recipe, this frittata is one you'll want to make over and over.
Serving Eggs for Dinner Is a Winner
When my children were younger, I used to play this game every night at about 5 pm. It's called "Let's see what mom can defrost, prepare and cook in twenty minutes." There were rules to this game. The meal has to be healthy, only available pantry items can be used, and sometimes it has to be a handheld item that can be eaten while riding to soccer practice. And no strange veggies allowed.
Obviously, this wasn't always easy to do especially when I had a picky preteen boy in the house. My son would end up eating foods like chicken cutlet sandwiches, grilled cheese and quesadillas. And food was never a priority of his. It was more important for him to get to soccer practice on time than what he was eating for dinner. Some nights, a peanut butter sandwich was on the menu with fruit. But there are others in the household that had to eat too. And a peanut butter sandwich is just not acceptable as my dinner.
One option for a quick, easy meal was a frittata. I love eggs for dinner. My husband just started eating eggs a few years ago and I am thankful for that. Eggs are a great source of protein and they are loaded with vitamins and minerals. and they are budget-friendly! What's a more balanced meal than some eggs with spinach, mushrooms and cheese? I served this spinach frittata with turkey bacon to keep my non vegetarian hubby happy too.
What is a Frittata?
A frittata is a lot like an omelette or loaded scrambled eggs, only easier! You won't have to babysit the pan to stir or flip, praying that everything stays together. It's easy to load your frittata with lots of veggies, like this mushroom and spinach frittata, and then pop it in the oven to cook.
What's the Difference Between Frittata and Quiche?
Quiche is usually baked in a savory crust and often contains more cream than a frittata. A frittata is crustless and cooks much quicker than a quiche, often at a higher temperature.
What Pan Can Be Used to Make this Spinach Mushroom Frittata?
A cast-iron skillet is the best choice for making a frittata. They are naturally non-stick, ovenproof and can handle high heat. If you don't have cast-iron (you should get one!) you can use a stainless steel pan. You will want to add extra butter or oil to the pan so your frittata doesn't stick.
Spinach Frittata Cooking Tips
- Don't leave out the goat cheese - The fat in the goat cheese is essential to the recipe and it shouldn't be left out of this goat cheese frittata.
- Fully cook the veggies - This spinach mushroom frittata is successful because we've fully cooked the mushrooms and spinach before adding the remaining ingredients.
- Use the right pan - A cast-iron skillet is essential to getting your frittata to turn out without falling apart.
- Don't overbake - You want a light golden top, not a deep golden-brown color. Once the frittata bakes enough to be brown on top the inside will be overcooked and rubbery.
What to Serve With This Mushroom and Spinach Frittata
Whether I serve this frittata recipe for dinner or brunch, I like to serve some sides with it. While my family loves turkey bacon, I like a nice salad to go with it. Here are some options:
- Pan Roasted Potato & Arugula Salad with Pesto Vinaigrette & Crispy Prosciutto
- Black Pepper Parmesan Crisps (aka Frico)
- Spinach Salad with Blue Cheese, Grapes and Almonds
More Eggs for Dinner Recipes:
- Roasted Asparagus with Eggs
- Steak and Eggs Wrap
- Easy Cheesy Sausage and Egg Casserole via Everyday Eileen
This spinach mushroom frittata recipe is such a great choice for breakfast, lunch or dinner. I can quickly prepare this frittata and have dinner ready in a pinch without feeling like we are missing out.
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Spinach, Mushroom and Goat Cheese Frittata
- 2 TBS olive oil divided
- 8 ounces sliced mushrooms
- 6 ounces baby spinach chopped
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- 6 eggs beaten
- 2 TBS water
- 4 ounces crumbled goat cheese
- Preheat oven to 400 degrees. Heat 1 tablespoon of the olive oil over medium-high heat in a nonstick 10 inch oven proof skillet and add the mushrooms. Cook, stirring often, until they begin to wilt about 3 to 5 minutes. Add salt, pepper and the garlic powder. Add the spinach and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from heat.
- Beat the eggs in a large bowl, add water and the mushroom spinach mixture. Mix in the goat cheese.
- Heat the remaining olive oil over medium-high heat in the skillet. Pour the egg mixture into the pan and cook, scraping the sides with a rubber spatula. Once the eggs have started to cook, turn the heat down to low and cook for about five minutes or until eggs are starting to set.
- Transfer skillet to oven for 8 to 10 minutes, until frittata is golden and puffy
- Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold. Season with more salt and pepper to taste if desired.
First Published November 2013; Updated January 2021