• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Fall Recipes
  • Recipes
  • Meal Prep & GF Goat
  • Courses
  • About

Allianna's Kitchen

menu icon
go to homepage
  • Fall Recipes
  • Recipes
  • Meal Prep & GF Goat
  • Courses
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Fall Recipes
    • Recipes
    • Meal Prep & GF Goat
    • Courses
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Allianna's Kitchen » Recipes » Allergy Friendly

    Published: May 17, 2021 · Modified: Jul 26, 2021 by Allianna Moximchalk · This post may contain affiliate links · 2 Comments

    Spinach Mushroom Frittata

    37 shares
    • Share
    • Tweet
    jump to recipe / print recipe

    This quick and easy spinach mushroom frittata is perfect for all of your breakfast needs. We like to make it for our weekly meal prep as well as all of our family breakfasts. It only requires 10 minutes of prep time. You can have breakfast on the table within 30 minutes!

    spinach mushroom frittata in a cast iron pan with basil on top

    This recipe is naturally paleo, keto, and Whole30 friendly.

    Ingredients-

    • Eggs-Obviously! I love getting my eggs locally. I always try to go for cage free, pasture raised.
    • Mushrooms-Any kind of mushroom will work, but I like cremini mushrooms best. Be sure to wash them well. I even sometimes use a paper towel to get off excess dirt. I like to slice mine vs. cutting them. Note, that you do not have to exclude the stems! The stems have nutrients too.
    • Spinach-This recipe allows you to sneak in the greens! Any greens will work, but I like spinach the best for this recipe.
    • Avocado oil-To sautée the mushrooms, spinach and optional spinach and red pepper flakes.

    Optional add ins-

    • Red pepper flakes-My partner loves a nice kick!
    • Breakfast sausage-I like the paleo breakfast sausage links from Costco. I like to dice them up real small and add them in. 

    spinach mushroom frittata ingredients on a metal tray in bowls

    How to make-

    • First, sautée the mushrooms, spinach and any optional add ins in the avocado oil for 3-5 minutes on medium heat. Preheat the oven to 400.
    • Next, whisk the eggs and pour in the pan. 
    • Bake for 20 minutes or until the eggs are cooked throughout.

    vegetables sautéed in a pan

    Is this spinach mushroom frittata baked?

    • Yes! I like to saute the mushrooms and spinach to start. This helps enhance the flavors. Then, I like to make it. 

    What is the best pan for a frittata? 

    • Always an oven safe one! This will allow you to be able to transfer the sauteed vegetables and optional add-ins into the oven. I like using a cast iron pan. 

    eggs in a cast iron pan

    What is the difference between a frittata and a quiche? 

    • A quiche has a crust, a frittata is all egg.

    What can you serve with a frittata?

    • We love to serve fresh fruit and pancakes! I have two pancake recipes that I love. 

    How do you stop a frittata from sinking?

    • The air and heat will cause the frittata to rise and expand. Taking the dish out of the oven will naturally cause it to sink a little. 

    slice of a spinach mushroom frittata

    If you like this spinach and mushroom frittata, you will LOVE:

    • Bacon Apple Butternut Squash
    • Blueberry Maple Turkey Breakfast Sausage
    • Pumpkin Muffins
    • Whole30 Chocolate Banana Bread
    • AIP Breakfast Muffins with Bacon and Apples

    Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!

    Spinach Mushroom Frittata 2 scaled

    Spinach Mushroom Frittata

    Course Breakfast
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 30 minutes minutes
    Servings 6 slices
    Author Allianna Moximchalk
    32kcal
    Cost $5
    Print Recipe Pin Recipe

    Equipment

    • Cast iron pan or non stick pan

    Ingredients

    • 8 whole eggs whisked
    • 2 cups spinach
    • 2 cups mushrooms chopped
    • 1 tbsp avocado oil

    Optional add ins-

    • paleo breakfast sausage links
    • red pepper flakes

    Instructions

    • Preheat the oven to 400. Saute the spinach and mushrooms (add in sausage and peppers if desired) in a non-stick oven safe pan in avocado oil for 3-5 minutes on medium heat. Pour the whisked egg mixture over the vegetables. Bake in the oven for 20 minutes.

    Notes

    Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!
    This spinach mushroom frittata makes for the most perfect breakfast!
    Serving: 1slice | Calories: 32kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 11mg | Potassium: 159mg | Fiber: 1g | Sugar: 1g | Vitamin A: 945IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    More Allergy Friendly

    • Apple and blueberry crumble on a plate with whipped cream and apple slices on top.
      Healthy Apple and Blueberry Crumble
    • Baby back ribs on a plate with red pepper flakes and fresh parsley sprinkled on top.
      Easy Dutch Oven Ribs
    • peach cobbler in two bowls
      Vegan Peach Cobbler
    • close up photo of biscuits stacked on top of each other
      The Best Gluten Free Biscuits

    Reader Interactions

    Comments

    1. Lori says

      February 17, 2022 at 5:54 pm

      5 stars
      This is delicious! The mushrooms are so good in this frittata. Really great for meal prep as well

      Reply
      • Allianna Moximchalk says

        February 17, 2022 at 6:22 pm

        We love making this for meal prep too – thanks!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    about sidebar alliana

    Hi, I'm Allianna! Allianna's Kitchen started by accident after battling an undiagnosed autoimmune disease for nearly my whole life.

    More about me →

    Easy Fall Recipes

    • Easy air fryer spaghetti squash on a plate with fresh green herbs.
      Easy Air Fryer Spaghetti Squash
    • homemade elderberry syrup 9999
      Homemade Elderberry Syrup
    • close up photo of chili in a bowl with limes
      Beanless Chili
    • Sweet Potato Brussels Sprout Bacon Breakfast Sheet Pan3
      Sweet Potato, Brussels Sprout, Bacon Breakfast Sheet Pan
    • gluten free pumpkin chocolate chip cookies
      Gluten Free Pumpkin Cookies
    • dairy free pumpkin smoothie in a cup
      Pumpkin Spice Smoothie (Dairy Free)

    Gluten Free Comfort Meals

    • close up photo of turkey soup in a bowl
      Instant Pot Turkey Soup
    • Baby back ribs on a plate with red pepper flakes and fresh parsley sprinkled on top.
      Easy Dutch Oven Ribs
    • gluten free fried shrimp 3 scaled
      Gluten Free Fried Shrimp
    • stuffed cabbage laying on a tray
      Keto Cabbage Rolls
    • lasagna laid out in a casserole dish
      Gluten Free Lasagna
    • Shrimp fried cauliflower rice in a bowl with green onions and red pepper flakes on top.
      Shrimp Fried Cauliflower Rice

    Footer

    • Recipes
    • My Courses
    • Meal Prep Services
    • Accessibility Policy
    • Contact
    • About Me
    • Blog
    • Instagram
    • Facebook
    • Twitter

    Allianna’s Kitchen 2023 - All Rights Reserved