Description
This Spinach, Mushroom & Feta Baked Frittata is a simple, savory dish packed with earthy mushrooms, tender spinach, creamy eggs, and tangy feta cheese. Baked until fluffy and lightly golden, it makes an easy breakfast, satisfying brunch, or light dinner. It’s also a wonderful make-ahead meal—slice it into portions and enjoy it warm or chilled throughout the week.
🧾 Ingredients
- 8 large eggs
- 1 cup sliced mushrooms
- 2 cups fresh spinach, chopped
- ¾ cup crumbled feta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes, optional
- 2 tbsp fresh parsley, chopped
👩🍳 Instructions
- Preheat the oven: Heat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or small baking dish.
- Cook the vegetables: Heat olive oil in a skillet over medium heat. Add onion and mushrooms and cook for 5–6 minutes, until softened and most of the mushroom moisture has evaporated.
- Add spinach: Stir in the garlic and spinach. Cook for another 1–2 minutes, until the spinach wilts. Remove from heat.
- Whisk the eggs: In a large bowl, whisk eggs, milk, salt, pepper, Italian seasoning, and red pepper flakes until well combined.
- Combine: Stir the cooked vegetables into the egg mixture. Fold in about half of the feta and all of the mozzarella.
- Fill the dish: Pour the mixture into the prepared baking dish. Sprinkle the remaining feta evenly over the top.
- Bake: Bake for 30–35 minutes, until the center is set and the top is lightly golden.
- Rest and serve: Allow the frittata to rest for 5–10 minutes before slicing. Garnish with fresh parsley and serve warm.
💡 Pro Tips
- Cook the mushrooms well before adding them to the eggs to prevent a watery frittata.
- If using frozen spinach, thaw it completely and squeeze out excess water.
- Don’t overbake—the frittata should be just set and still tender in the center.
- Add cherry tomatoes, bell peppers, zucchini, or fresh herbs for extra flavor.
- For a richer texture, replace the milk with a splash of heavy cream.
- Leftovers can be refrigerated for 3–4 days and reheated gently.
🍽️ Serving Ideas
Serve with a fresh tomato-cucumber salad, roasted potatoes, avocado, whole-grain toast, or fresh fruit. It also works beautifully as part of a weekend brunch spread.
🥗 Approximate Nutrition
Per serving (1 of 6): ~220 calories | Protein: 15g | Carbohydrates: 5g | Fat: 15g | Fiber: 1g
