This healthy spinach mushroom frittata is a great way to get in a serving of vegetables first thing in the morning! The recipe is SCD, gluten free, grain free, and soy free. There’s also a Whole30, Paleo, and dairy free option.
Oh breakfast, how I love you! If I’m being perfectly honest, my favorite way to start the day is with a big stack of pancakes or waffles, BUT I’ve been noticing that my gut isn’t a fan of something sweet first thing in the morning.
So, I’ve been eating more eggs and veggie based breakfasts. This spinach mushroom frittata is so flavorful and the fact that my family starts the day with a helping of vegetables makes my heart happy!
Some of you might be wondering though…
what is a frittata?
Frittatas are an egg-based dish that typically have vegetables, meat, and/or cheese baked inside. It’s probably most similar to a quiche without the crust and can serve several people.
The thing to keep in mind is that the eggs are first cooked on the stove just until the edges have set. It’s then transferred to the oven for the majority of the baking.
Do I have to use gorgonzola cheese in my healthy frittata recipe?
No! I personally like the creaminess and tangy “bite” that gorgonzola brings to the dish but really any kind of cheese can be used.
Also, adding cheese to this frittata is completely optional! So, if you’re doing a Whole30, following Paleo, or your stomach can’t handle dairy, just leave it out of the recipe entirely.
what if I don’t have an oven safe skillet?
No oven safe skillet? No problem! Pour the whisked eggs into a pie dish before evenly spreading the sauteed vegetables and cheese on top.
Bake in the oven until the eggs have puffed up and the center is no longer jiggly.
there are two ways to make this easy breakfast frittata!
1: Pour the whisked eggs right into the skillet with the sauteed vegetables and give the pan a very gentle shake to make sure the eggs are evenly distributed in the pan. I’ve found that with this method, while convenient and honestly what I do most frequently, the vegetables tend to stay closer to the bottom of the pan. It really isn’t a big deal, the taste is still delicious but the top of the frittata doesn’t look quite as pretty.
2: Remove the sauteed vegetables from the skillet first then pour in the whisked eggs. As evenly as you can, spread the vegetables over the top of the eggs. I’ve found that this method gives you a bit more control over where the vegetables are in the frittata but I really only do this extra step if we have company over for breakfast! Haha!
What to serve with a frittata
spinach mushroom frittata tips
- If you notice the bottom of the frittata has browned or burnt, it means the frittata was on the stove too long or at too high of heat. Slow and low is the name of the game with this recipe and keep in mind that the majority of the cooking will be done in the oven.
- Many traditional frittata recipes have milk or cream whisked in with the eggs which helps make it fluffy. Since this recipe doesn’t use either, you can expect it to be a bit flatter.
- Once the frittata is out of the oven, it’s perfectly normal for it to start to deflate. If serving this healthy frittata recipe to company, bring it to the table straight from the oven!
here are more yummy egg based breakfast options!
If you’ve made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!
Spinach Mushroom Frittata
- 1 small yellow onion chopped
- 2 garlic cloves finely diced
- 4 ounces baby bella mushrooms (about 5 large mushrooms) thinly sliced
- 1 cup baby spinach packed
- 6 large eggs
- 1 Tablespoon dried thyme
- 1/2 teaspoon salt
- 4 ounces gorgonzola cheese (optional)
- 2 Tablespoons olive oil, divided
- Preheat oven to 325F. Heat 1 tablespoon of olive oil in a 9 inch oven safe skillet over medium-low heat. Once the oil is hot (a small drop of water should make the oil sizzle), add the chopped onion and saute for three minutes until just starting to become tender.
- Add the mushrooms to the skillet and saute until they've shrunk in size, turned a bit darker in color, and are slightly tender. This will take anywhere from 5 to 8 minutes.
- While the vegetables are sauteeing on the stove, whisk together the eggs, thyme, and salt in a large bowl. Set aside.
- Add the garlic and baby spinach to the skillet, cooking for another 5 minutes or until the spinach is wilted. Remove the vegetables from the skillet and set aside.
- Place the skillet back over the heat and add the other tablespoon of olive oil, turning the pan to ensure the oil covers the bottom and sides of the skillet.
- Pour the whisked eggs into the skillet and allow to cook undisturbed for about a minute before spreading the vegetable mixture as evenly as possible over the top. If using cheese, sprinkle on top.
- Leave the skillet over the heat for another 2 to 3 minutes, just long enough for the edges of the frittata to start to set (if the eggs stay on the stove too long the bottom will get too browned).
- Transfer the skillet to the middle rack of the oven and continue cooking another 12 to 15 minutes. The frittata is finished when it has puffed up and the center doesn't jiggle when moved.
- Allow the frittata to rest for 3 minutes before serving. Leftovers can be stored in an airtight container for 3 to 4 days in the refrigerator.
- If you don’t have an oven safe skillet then follow the directions up to number 4. Grease a 9 inch pie pan with olive oil before pouring in the egg mixture and topping with the sauteed vegetables and cheese. It may take a bit longer to cook in the oven.
- Omit the cheese if following a Whole30, Paleo, or dairy free lifestyle.
- The nutrition information includes the gorgonzola cheese.