Baked Veggie Frittata with Spinach and Mushrooms
A hearty egg dish loaded with sautéed mushrooms, wilted spinach, and melted cheddar and parmesan cheese. Perfect for brunch, lunch, or a light dinner when you want something satisfying yet nutritious. The combination of sharp cheddar and nutty parmesan creates rich flavor while the vegetables add texture and freshness. This stovetop-to-oven technique ensures even cooking and a fluffy, set texture throughout.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 8 ounces fresh mushrooms, sliced
- 5 ounces fresh baby spinach leaves
- 8 large eggs
- 8 ounces sharp cheddar cheese
- ⅓ cup freshly grated parmesan cheese
- ¼ cup whipping cream
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
Instructions
- 1
Preheat oven to 350 degrees
- 2
Sauté onion and mushrooms in nonstick ovenproof 12-inch skillet over medium-high heat until soft and most liquid from mushrooms has cooked off, about 10 minutes
- 3
Add spinach leaves and sauté an additional 5 minutes
- 4
Remove from heat
- 5
Whisk eggs together with cheeses and remaining ingredients
- 6
Pour egg mixture into skillet of spinach and mushroom mixture, stirring to combine
- 7
Bake for 15 minutes or until set
- 8
Let stand 5 minutes before cutting into 8 wedges
Tips
Make sure to cook off most mushroom liquid to prevent a watery frittata
Use an ovenproof skillet to seamlessly transition from stovetop to oven
Let the frittata rest before cutting to help it hold its shape better
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead and reheated
Serve warm or at room temperature
Common Mistakes
Don't skip cooking off mushroom liquid to avoid watery results
Use medium-high heat to properly sauté vegetables without burning
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead of time?
Yes, you can make it up to a day ahead and reheat gently in the oven or serve at room temperature.
What if I don't have an ovenproof skillet?
You can transfer the sautéed vegetables to a greased baking dish before adding the egg mixture.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven.