Can I add other veggies to the frittata?

Absolutely! Feel free to experiment with other vegetables like bell peppers, zucchini, or tomatoes. Just make sure to adjust cooking times accordingly.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but be sure to thaw it completely and squeeze out any excess water before adding it to the frittata.

How can I make this frittata dairy-free?

For a dairy-free version, use plant-based milk and nutritional yeast to mimic the cheesy flavor. You can also omit the cheese entirely.

How long does leftover frittata last?

Frittatas are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Can I prep this the night before?

Yes, you can prepare the vegetables ahead of time. Sauté the mushrooms and spinach and store them in the refrigerator until you're ready to assemble the frittata. This cuts down on prep time in the morning.

What if I don't have an oven-safe skillet?

If you don't have an oven-safe skillet, you can transfer the frittata to a baking dish after cooking the vegetables on the stovetop.

mushroom and spinach frittata served with whole wheat toast

Healthy dinner recipes

Name: Mushroom and Spinach Frittata with Whole Wheat Toast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Healthy-Eating
Ingredients: 1 tbsp Olive oil; 8 oz Sliced mushrooms; 5 oz Fresh spinach; 6 Large eggs; 1/4 cup Milk; 1/4 cup Grated Parmesan cheese (optional); 1/4 tsp Salt; 1/8 tsp Black pepper; 4 Whole wheat bread slices

mushroom and spinach frittata with whole wheat toast

By:

WordofMany

Published:

24 Jun 2025

I remember one Sunday morning; my friend, Sarah, showed up at my doorstep unexpectedly. She'd been up all night studying and hadn't eaten a thing. I raided my fridge, found some mushrooms, spinach, and eggs, and whipped up this frittata. She declared it the best thing she'd ever tasted, and it's been a brunch staple in my house ever since. Not only is it delicious, but it's also packed with protein and veggies, making it a healthy and satisfying start to the day. This Mushroom and Spinach Frittata is going to be the star of your breakfast table.

Think of this frittata as a blank canvas. You can customize it with whatever veggies, cheeses, or herbs you have on hand. If you are not a fan of spinach, try kale or chard! Add a sprinkle of feta cheese for a tangy kick or a dash of red pepper flakes for a little heat. The possibilities are endless! Serve it with a side of whole wheat toast for a complete and nourishing meal. A frittata is one of the best brunch recipes I’ve ever had!

Required Equipments

Oven
Large Skillet (oven-safe)
Mixing Bowl
Whisk
Cutting Board
Chef's Knife
Toaster

Mushroom and Spinach Frittata with Whole Wheat Toast: Frequently Asked Questions

Mushroom and Spinach Frittata with Whole Wheat Toast

This Mushroom and Spinach Frittata is a simple yet delicious dish perfect for breakfast, brunch, or a light dinner. Packed with fresh vegetables and served with whole wheat toast, it's a healthy and satisfying meal that's ready in under 30 minutes.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

📖 Instructions

Preheat your oven to 375°F (190°C). Make sure the rack is in the middle position. I cannot stress enough how important it is to have the oven properly preheated; otherwise, the frittata won't cook evenly.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat. We're talkin' a 10-12 inch skillet here. If you don't have an oven-safe skillet, don't fret; you can transfer the mixture to a baking dish later. You gotta be careful with that though – hot stuff!
Add 8 ounces of sliced mushrooms (such as cremini or button) to the skillet. Cook, stirring occasionally, until the mushrooms are softened and have released their moisture, about 5-7 minutes. They should look nice and browned. Don't overcrowd the pan; otherwise, they'll steam instead of brown. Nobody wants steamed mushrooms!
Add 5 ounces of fresh spinach to the skillet. Cook until the spinach is wilted, about 2-3 minutes. It'll look like a lot of spinach at first, but it shrinks down quite a bit. Pro tip: If using frozen spinach, make sure it's thawed and squeezed dry to remove excess water.
In a mixing bowl, whisk together 6 large eggs, 1/4 cup of milk (or cream for extra richness!), 1/4 cup of grated Parmesan cheese (optional, but highly recommended), 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Whisk until everything is well combined. You want it nice and frothy.
Pour the egg mixture over the mushrooms and spinach in the skillet. Stir gently to distribute the vegetables evenly throughout the eggs. Be careful not to splash!
Cook the frittata on the stovetop for about 5 minutes, or until the edges begin to set. The center will still be a little wobbly. This is totally normal.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden brown on top. A knife inserted into the center should come out clean. Keep a close eye on it so it doesn't burn.
While the frittata is baking, toast 4 slices of whole wheat bread. You can add a little butter on it if you like, or eat it plain.
Remove the frittata from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley, if desired. Slice into wedges and serve hot with your toasted whole wheat bread.