Spinach and Mushroom Frittata

The perfect way to start a weekend. This spinach and mushroom frittata is the perfect way to wake up your family. With its simple ingredients and steps it makes a perfect dish for special occasions. 

One of the reasons I love this recipe is that it takes less work than a quiche and is still equally as good. I have been making frittatas for ages due to how easy they are to throw together. Whenever I have a few remaining veggies that aren’t really enough for a serving I will cut them up and make a frittata. All you need is some cream and cheese even whole milk will work. Treat your friends and family to this wonderful breakfast that is ready in less than 30 minutes. Also great for holiday breakfasts. 

In this recipe

One of the reasons that I love a frittata is that you can put all kinds of things in it. I like to use simple ingredients and this recipe calls for very few add-ins. Feel free to change it up if you want. However there are some ingredients that you will want to make sure to be aware of. 

Cream: You want to make sure that you use cream in this recipe. If you don’t have cream half and half and whole milk will work but you want to make sure you avoid low fat or skim milk. This will alter to texture of the frittata. 

Cheese: It is important that you choose a cheese that melts well. Cheddar, Colby, Jack, Monterrey, Gruyere, Gouda, and Pepper Jack are all great cheese choices. You can add Parmesan, goat cheese, and feta if you would like as well. 

Frittata ingredients on a wooden cutting board
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Frittata vs Quiche

Quiche and frittatas are quite similar in how they are made but there are a few key details. The biggest difference is the last of a crust in a frittata. A quiche is made with a pastry crust that is blind baked before adding the egg custard. Due to the crust that will give the quiche more stability it will also have more cream than a frittata. Finally the length of time that it is cooked and that is due to the container it is in. A frittata is cooked in an already hot cast iron skillet and a quiche is cooked in a tart or pie dish. This will increase the bake time of the quiche. 

Cooking vegetables in a cast iron skillet
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uncooked frittata mixture in a cast iron skillet
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Baked spinach and mushroom frittata in a cast iron skillet
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Cooking the vegetables

It is very important to make sure that you cook all of the vegetables before placing them in the eggs. The biggest reason for this is that you want to eliminate as much water as possible from them before they are baked with the eggs. All vegetables have water in them however others have more than some. Tomatoes and spinach are great examples of this. By cooking out the water it will help allow the eggs to set and get a nicely structured frittata. 

Close up of a spinach and mushroom frittata in a cast iron skillet
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Baking the frittata

The cast iron skillet will already be hot so the cooking time is considerably faster than you would expect. When you add the egg mixture to the pan you don’t want to mix the eggs in the pan like you would an omelet. The eggs are going to expand in the oven. If you would like a thicker frittata you can bake in a 9 or 10 inch skillet however there is a risk of overspill depending on the types of vegetables that you add as well. I use a 12 inch cast iron pan when baking. The center shouldn’t wobble when the pan is handled. That is a great way to tell it is set and done. You can serve in the pan or turn the frittata over onto a plate to serve. 

A slice of spinach and mushroom frittata on a plate
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Looking for other egg recipes?

A cooling spinach and mushroom frittata
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Spinach and Mushroom Frittata

Whisked eggs with gouda and cream baked in a cast iron skillet with spinach, mushrooms and tomatoes.
4 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine Italian
Servings 8 slices
Calories 262 kcal


  • Mixing Bowl
  • Spatula
  • Cast iron skillet
  • Whisk


  • 10 eggs
  • 6 ounces gouda shredded, 1½ cups
  • 1 cup spinach sliced, packed
  • 1 cup mushroom sliced
  • ¾ cups cream
  • ½ cup tomato diced
  • tablespoons garlic chopped
  • tablespoon olive oil
  • ½ tablespoon pepper
  • ½ teaspoon salt


  • Preheat the oven to 350°F, 177°C, or gas mark 4.
  • In a large mixing bowl, whisk together the eggs, heavy cream, salt, and pepper, then add the shredded gouda, stir and set aside.
  • On medium high heat on the stove heat the oil in the cast iron skillet. Add the mushrooms and cook for 2-4 minutes without moving to allow for a nice crust. Stir to flip over and allow to cook on the other side for as long. Once the mushrooms are cooked add the tomatoes and cook until soft, about 2 minutes stirring. Add the garlic and spinach. Cook until the spinach has wilted and released it's water.
  • Remove from the heat and pour in the egg mixture. Bake for 10 - 15 minutes or until the top starts to brown and the middle is set and does not wobble.


Serving: 1sliceCalories: 262kcalCarbohydrates: 3gProtein: 14gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 254mgSodium: 351mgPotassium: 215mgFiber: 0.4gSugar: 2gVitamin A: 1176IUVitamin C: 3mgCalcium: 204mgIron: 1mg
Nutrition Disclaimer*
Keyword Brunch, Frittata, Holiday, Vegetables
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spinach and mushroom frittata pinterest pin
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