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Spinach and Mushroom Frittata with Roasted Tomatoes Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Description

This Spinach and Mushroom Frittata with Roasted Tomatoes is a protein-rich, easy-to-make brunch or breakfast dish. Tender sautéed mushrooms and spinach are combined with fluffy eggs, seasoned, and topped with fresh parmesan, then baked to perfection. Roasted cherry tomatoes add a juicy, tangy garnish that elevates both flavor and presentation. It’s a nutritious meal that’s ready in just 25 minutes, perfect for a wholesome start to your day.

Ingredients

Units Scale

Main Frittata

    • 10 eggs
    • 1 tbsp olive oil
    • 1/2 cup mushrooms, sliced
    • 3 cloves garlic, minced
    • 2 cups spinach leaves
    • Salt and pepper, to taste
    • 2 tbsp fresh parmesan cheese, grated

Roasted Cherry Tomatoes (Optional Garnish)

  • 1 tbsp olive oil
  • 1/2 cup cherry tomatoes

Instructions

  1. Preheat the Oven – Preheat your oven to 350°F (175°C) to ensure that it is ready for baking the frittata after the stovetop steps.
  2. Prepare the Eggs – In a large bowl, crack the eggs and whisk them thoroughly until well combined. Set the bowl aside for later use.
  3. Sauté Mushrooms – Heat 1 tbsp of olive oil in a medium oven-safe skillet (such as cast iron) over medium heat. Add the sliced mushrooms and cook until they are soft, about 5 minutes.
  4. Add Garlic and Spinach – Add the minced garlic and the spinach leaves to the skillet. Continue to sauté for another 1-2 minutes, until the garlic is fragrant and the spinach has softened (but is not fully wilted).
  5. Combine with Eggs – Remove the skillet from heat and transfer the mushroom and spinach mixture to the bowl with the whisked eggs. Add salt and pepper to taste, then mix thoroughly to combine.
  6. Assemble Frittata – Pour the egg and vegetable mixture back into your oven-safe skillet. Sprinkle the grated parmesan cheese evenly over the top.
  7. Bake the Frittata – Place the skillet on the center rack of your preheated oven. Bake for about 10 minutes or until the eggs are just set and no longer runny.
  8. Broil to Finish – Move the skillet to the top oven rack and broil for an additional 2 minutes, to lightly brown the cheese on top.
  9. Cool and Serve – Remove the skillet from the oven and allow the frittata to cool slightly before slicing and serving.
  10. Prepare Roasted Cherry Tomatoes (Optional) – To make the garnish, place cherry tomatoes on a sheet pan, drizzle with 1 tbsp olive oil, and roast in the 350°F oven for 5-7 minutes until they split and soften. Remove and arrange on top of the finished frittata if desired.

Notes

  • For a dairy-free version, omit the parmesan cheese or use a plant-based substitute.
  • Feel free to add other vegetables such as bell peppers or onions for extra flavor.
  • The frittata can be served warm or at room temperature, making it ideal for meal prep or gatherings.
  • Use a well-seasoned cast iron skillet or any oven-safe pan for best results.
  • Roasted cherry tomatoes are optional but add a delightful burst of flavor and color.

Nutrition

  • Serving Size: 1/4 frittata
  • Calories: 210
  • Sugar: 2g
  • Sodium: 310mg
  • Fat: 13g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 16g
  • Cholesterol: 330mg

Find it online: https://emilyquickdinners.com/spinach-and-mushroom-frittata-with-roasted-tomatoes-recipe/