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.
Why I love this Frittata Recipe
One option for a quick, easy meal is always a frittata. I love eggs for breakfast lunch or dinner. Eggs are a great source of protein and they are loaded with vitamins and minerals.
What's a more balanced meal than some eggs with spinach, mushrooms and cheese? I served this spinach frittata with turkey bacon or sausage to keep my non vegetarian hubby happy too.
This frittata recipe is also very budget friendly. Groceries have gotten super expensive but you can easily feed a family for very little with this recipe.
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.
- Olive oil- or another light neutral oil.
- Sliced mushrooms - I use regular white mushrooms but you can do a more meatier mushroom like a baby bella too.
- Baby spinach - or use regular spinach.
- Salt and pepper - fresh ground is always best!
- Garlic powder - gives this dish some zip and flavor.
- Eggs - large eggs are the size I use. White or brown eggs both work.
- Goat cheese - this provides creaminess in the frittata but if you don't like goat cheese you can do cream cheese, mozzarella or cheddar.
How to Make a Frittata
- Preheat oven and cook mushrooms and spinach in a pan.
- Beat the eggs and mix together with water and the mushroom spinach mixture. Mix in the goat cheese.
- Cook the egg mixture in a pan until eggs start to set.
- Transfer the skillet to the oven and cook until the frittata is golden and puffy.
- Loosen the edges with a spatula and slide teh eggs dish from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold. For full instructions, see recipe card below.
Frittata vs 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 because it starts out on the stove top an gets baked in the oven to finish cooking it.
Best Pan to Use
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 another ovenproof pan. Make sure to add a liberal amount of oil especially to a stainless steel pan so your frittata doesn't stick.
- 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 Delicious Egg 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.
If you like this Spinach Mushroom and Goat Cheese Frittata recipe, please give it 5- stars below.
Spinach, Mushroom and Goat Cheese Frittata
- 2 TBS olive oil divided
- 8 ounces sliced mushrooms
- 6 ounces baby spinach chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon 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.