Spinach and Mushroom Frittata with Roasted Tomatoes Recipe

A Spinach and Mushroom Frittata with Roasted Tomatoes is the ultimate answer to fast, fuss-free, and truly satisfying meals. Imagine fluffy eggs enveloping savory mushrooms and vibrant spinach, all crowned with the gentle melt of parmesan and juicy bursts of roasted cherry tomatoes. Every forkful brings you a perfect balance of hearty, creamy, and fresh. Ready in just about 25 minutes, this frittata transforms humble ingredients into a show-stopping dish ideal for those nights when you’re tired, hungry, and craving something homemade but healthy. Just a few simple steps and dinner (or breakfast, or brunch!) practically makes itself.

Why You’ll Love This Recipe

• Ready in Under Half an Hour: Whip this up from start to finish in less time than it takes to order takeout.
• Minimal Effort, Maximum Flavor: Most of the cooking is hands-off, and the flavors taste like you spent hours in the kitchen.
• Versatile Enough for Any Meal: Perfect for breakfast, lunch, dinner, or packed up for work the next day.
• Light but Satisfying: Tons of protein, iron, and flavor keep you fueled without weighing you down.
• Unbelievably Customizable: Works with whatever veggies or cheese are in your fridge.

this Recipe

Ingredients You’ll Need

No need to sweat the precise amounts—this dish is forgiving and ripe for improvisation.

• Eggs: The all-important base! They make your frittata fluffy, protein-rich, and satisfying.
• Olive Oil: For sautéing and roasting, oil adds subtle richness and helps vegetables caramelize.
• Mushrooms: Offer hearty texture and earthy flavor. White, cremini, shiitake—use whatever you love.
• Garlic: Essential for aromatic depth. Don’t skip it unless you’re truly garlic-averse.
• Spinach Leaves: Bring color, nutrients, and a slight green sweetness. Baby spinach wilts quickly and tastes fresh.
• Salt and Pepper: For brightening all the other flavors. Season a little as you go.
• Parmesan Cheese: A sprinkle on top gives a golden, savory crust that’s irresistible.
• Cherry Tomatoes (optional garnish): Roasted adds juicy pops of flavor and elevates your frittata visually and taste-wise.

Tip: Use an oven-safe skillet, like cast iron, for a crisp bottom and effortless stovetop-to-oven transfer.

Variations

Looking to shake things up or work with what’s on hand? Absolutely do it!

• Cheese Swap: Try feta for tang, sharp cheddar for richness, or goat cheese for an extra creamy bite.
• Extra Veggies: Zucchini, bell peppers, or even leftover roasted potatoes make excellent additions.
• Meaty Add-ins: Toss in cooked bacon, ham, or smoked salmon if you’re feeling decadent.
• Herbs Galore: Fresh basil, thyme, or chives bring brightness that complements the eggs and cheese.
• Dairy-Free: Skip the cheese altogether or use a plant-based alternative for something lighter or allergy-friendly.

How to Make Spinach and Mushroom Frittata with Roasted Tomatoes

Step 1: Prep Your Eggs

Crack your eggs into a bowl and whisk until fully blended and a touch frothy. Season lightly with salt and pepper.

Step 2: Sauté the Veggies

On the stove, heat olive oil in your oven-safe pan. Add mushrooms and sauté until softened and glistening. Toss in minced garlic and spinach, cooking just until the spinach is vivid and barely wilted—about 1-2 minutes.

Step 3: Combine and Season

Remove the pan from heat, scoop the mushroom-spinach-garlic mixture into your eggs, and stir to evenly distribute. Pour this beautiful mix right back into your skillet.

Step 4: Add Cheese and Bake

Sprinkle the top with freshly grated parmesan. Slide your pan into a 350°F oven and bake for about 10 minutes, or until the eggs are set (look for just a gentle jiggle in the middle).

Step 5: Broil for Gold

Move the pan to the top rack and broil for 1-2 minutes—just until cheese bubbles and browns slightly. Keep an eye on it; that golden top happens fast!

Step 6: Garnish (Optional—but recommended!)

Roast cherry tomatoes separately with a drizzle of olive oil while your frittata bakes. When blistered and juicy, scatter them on top before serving.

Allow your masterpiece to sit for a few minutes before slicing—this makes it easier to serve.

Pro Tips for Making the Recipe

• Don’t overbake. Eggs go from creamy to rubbery fast; take it out of the oven as soon as the center is almost set.
• Go bold with seasoning. Don’t be shy with salt, pepper, or even a dash of chili flakes for gentle heat.
• Preheat the pan well. A hot pan helps mushrooms caramelize and ensures the bottom of your frittata browns, not steams.
• Let it rest. Giving it a short “rest” after baking makes slicing a breeze.

How to Serve

There are endless ways to enjoy your frittata:

• Brunch Spread: Pair with a crisp green salad, grilled asparagus, or crusty bread. Maybe even a mimosa if you’re feeling fancy.
• Simple Supper: Serve warm or at room temperature with a side of herby roasted potatoes or a light soup.
• On the Go: Cool, slice, and tuck into sandwiches, wraps, or lunchboxes for a perfect portable meal.
• Garnish with Fresh Herbs: Parsley, basil, or chives add pops of color and fresh flavor that really wake up the dish.

Leftover slices are fantastic cold, too!

Make Ahead and Storage

Storing Leftovers

Keep your frittata fresh by storing slices in an airtight container in the fridge. It will taste delicious for up to 3 days, making it ideal for meal prep!

Freezing

Yes, you can freeze it! Wrap portions in plastic wrap and tuck into freezer bags. Thaw in the fridge overnight before reheating.

Reheating

Warm a slice in the microwave for about a minute, or pop it into a 300°F oven for 10-12 minutes to heat evenly without drying out.

Tip: For best results, avoid reheating too long, as eggs can toughen.

FAQs

Can I make this frittata dairy-free?
Absolutely. Simply skip the parmesan or swap in your favorite dairy-free cheese. The texture will still be fluffy and flavorful, just a bit less creamy.

Do I need a cast iron skillet?
Not at all! Any oven-safe frying pan or even a pie dish will do. The key is to use a vessel where the frittata can cook evenly and release easily.

Can I use frozen spinach?
Yes, frozen spinach works. Just thaw, squeeze out excess water, and add as directed. You’ll still get that lovely, vibrant green throughout the frittata.

How do I know when the frittata is done?
Gently jiggle the pan; the edges should be set and the center should barely move. Overbaking dries it out, so err on the side of slightly underdone—it’ll finish setting as it rests.

Final Thoughts

A Spinach and Mushroom Frittata with Roasted Tomatoes is one of those little kitchen miracles that solves dinner, impresses guests, and leaves you feeling nourished and accomplished. With its crisp edges, creamy center, and savory veggies, this recipe is a joy to cook and even better to eat. Don’t be afraid to play with your favorite ingredients—the beauty of a frittata is how adaptable it is. Try it out on your next busy night, and let it become a trusted staple in your recipe arsenal!

Print