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!
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.
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.
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.
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.
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
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Spinach Mushroom Frittata
Servings 6 slices
32kcal
Cost $5
Print 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
This spinach mushroom frittata makes for the most perfect breakfast!
Nutrition Facts
Spinach Mushroom Frittata
Amount Per Serving (1 slice)
Calories 32
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 11mg0%
Potassium 159mg5%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 945IU19%
Vitamin C 3mg4%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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