Can I use a different type of pan if I don’t have cast iron?

Yes, as long as it’s oven-safe, you can use stainless steel or even a ceramic baking dish. Just avoid thin aluminum pans, as they can lead to uneven cooking.

Can I make this frittata dairy-free?

Definitely! Simply leave out the parmesan or sprinkle on a dairy-free cheese substitute. The frittata will still be luscious and flavorful thanks to the veggies and eggs.

Are frozen spinach or mushrooms okay to use?

Yes. Thaw and squeeze out excess water from frozen spinach, and sauté frozen mushrooms until all their moisture cooks off. Fresh is ideal, but frozen works in a pinch.

Can I serve this frittata cold?

Absolutely! Many people love cold or room temperature frittata—the flavors actually deepen as it sits, making it perfect for meal prep or packed lunches.

Spinach and Mushroom Frittata with Roasted Tomatoes Recipe

Name: Spinach and Mushroom Frittata with Roasted Tomatoes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-inspired
Ingredients: 10 eggs; 1 tbsp olive oil; 1/2 cup mushrooms, sliced; 3 cloves garlic, minced; 2 cups spinach leaves; Salt and pepper, to taste; 2 tbsp fresh parmesan cheese, grated; 1 tbsp olive oil; 1/2 cup cherry tomatoes

Start your day with something vibrant and packed with flavor—this Spinach and Mushroom Frittata with Roasted Tomatoes is about to become your new go-to, whether you’re rushing out the door on a weekday morning or want an elegant yet effortless brunch. The beauty of this recipe is how simple it is: just a few wholesome ingredients, one skillet, and less than 30 minutes stand between you and a dish so satisfying, you’ll wonder why frittatas aren’t a daily ritual. Earthy mushrooms, tender spinach, and rich eggs come together in a way that’s creamy, hearty, and fresh at the same time, crowned with golden, bubbling parmesan and the sweet pop of roasted cherry tomatoes. This is breakfast (or lunch—or even dinner!) that works as hard as you do.

Why You’ll Love This Recipe

Effortless and Fast: It truly doesn’t get much easier—or quicker. The oven does most of the work, so you have your hands (and time) free.
Incredibly Flavorful: The combination of earthy mushrooms, aromatic garlic, fresh spinach, and nutty parmesan is simply outstanding. And when those oven-roasted tomatoes are added? Next-level.
Nutritious and Satisfying: Eggs, spinach, and mushrooms offer protein, fiber, and plenty of vitamins—a meal that fills you up without weighing you down.
One-Pan Wonder: Cleanup is a breeze since everything comes together in one oven-safe pan (hello, minimal dishes!).
Perfect Any Time: Breakfast, brunch, lunch, or a light dinner—this frittata shines whenever you need a wholesome, fuss-free meal.

Ingredients You’ll Need

Don’t worry about hunting for specialty items—these are everyday ingredients you probably already have on hand.
Tips and purposes for each ingredient included for your best result!

Eggs: The base of the frittata, making it fluffy and protein-rich. Use fresh for best texture.
Olive Oil: For sautéing mushrooms and roasting tomatoes, adds richness and lightly crisps edges.
Mushrooms: Sliced for even cooking; bring a meaty, umami depth that enhances the eggs.
Garlic: Minced to flavor the veggies—don’t be shy, garlic makes everything brighter.
Spinach Leaves: Fresh is perfect! Packs in color, nutrients, and a subtle hint of sweetness.
Salt and Pepper: Essential for balancing flavors—taste as you go.
Fresh Parmesan Cheese: Finely grated for a beautiful, melty top with savory punch.
Cherry Tomatoes (optional garnish): When roasted, these add sweet-tart pops that elevate the whole dish.

Note: This recipe shines with simple, good ingredients. If you must swap, do it—frittatas are made for improvising!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

If you’re the type who loves to make a recipe your own (as you should), the frittata welcomes all sorts of creative spins:

Change up the veggies: Swap mushrooms for bell peppers, zucchini, or asparagus—just use what’s in your fridge.
Try another cheese: Aged cheddar, creamy goat cheese, or crumbled feta all add a unique flair.
Add protein: Fold in some cooked bacon, smoked salmon, or shredded chicken for a heartier meal.
Herb it up: Fresh basil, chives, or thyme sprinkled in add beautiful aroma and flavor.
Go dairy-free: Omit the parmesan, or use a sprinkle of nutritional yeast for a cheesy taste.

Don’t be afraid to play—this recipe always welcomes a twist!

How to Make Spinach and Mushroom Frittata with Roasted Tomatoes

Step 1: Get Set

Preheat the oven to 350°F. It’s best to do this right away so the transition from stovetop to oven is seamless.

Step 2: Prep the Eggs

Crack the eggs into a large mixing bowl and whisk until the yolks and whites are just combined, a little air is welcome for a fluffier texture. Set aside.

Step 3: Sauté the Vegetables

Heat olive oil in your oven-safe skillet (cast iron is best!) over medium heat. Add the mushrooms and let them sauté until soft and golden—this takes about 5 minutes, and gives them that irresistible, savory bite. Next, add minced garlic and fresh spinach, stirring just until fragrant and the spinach is tender, yet still vibrant.

Step 4: Mix and Season

Take the pan off the heat. Scoop the mushroom-spinach mixture into the bowl of eggs, add salt and pepper, and stir everything together gently—no need to overmix.

Step 5: Assemble and Bake

Pour the egg-vegetable mixture back into your skillet. Scatter the parmesan cheese over the top for a mouthwatering crust. Slide the skillet onto the oven’s center rack and bake for about 10 minutes, just until the eggs are set but still slightly wobbly in the center.

Step 6: Broil for the Finish

Carefully move the pan to the top rack and broil for 2 minutes—this step makes the parmesan golden and slightly crisp. Keep an eye on it; frittatas go from perfect to over-browned fast!

Step 7: Optional Roasted Tomatoes

While the frittata bakes, toss cherry tomatoes with a drizzle of olive oil and roast them on a sheet pan at 350°F for 5-7 minutes. These beauties become jammy and sweet—pile them on top before serving for a restaurant-worthy finish.

Step 8: Serve and Enjoy

Let the frittata cool for a couple of minutes before slicing. It’ll be easier to cut and the flavors meld as it rests.

Pro Tips for Making the Recipe

Use an oven-safe skillet: A well-seasoned cast iron pan makes the best frittata, but any oven-proof skillet will do.
Don’t overcook your eggs: Watch closely—over-baking leads to dryness. Pull it from the oven while the very center still jiggles a bit.
Flavor boosters: Want extra depth? A pinch of red pepper flakes or a little smoked paprika in the egg mixture never hurts.
Let it rest: Cooling for a few minutes in the pan helps set the frittata, making it neater to slice and more flavorful.
Prep ahead: Vegetables can be sautéed and eggs whisked the night before—morning assembly becomes lightning fast.

How to Serve This Frittata

This frittata works warm, room temp, or even cold (leftovers are a secret treat). Here are some serving ideas:

With a simple salad: A lemon-dressed arugula salad or crunchy greens are the perfect side.
On toast or in a wrap: Slide a wedge onto sourdough, or wrap in a tortilla for a breakfast you can take on the go.
With soup: Pair with a bowl of tomato or vegetable soup for a light, cozy lunch or dinner.
Top it up: Roasted cherry tomatoes and a sprinkle of extra parmesan or chives take it to new heights.

This dish is stunning on a brunch spread, but just as fabulous enjoyed solo with a mug of coffee in hand.

Make Ahead and Storage

Storing Leftovers

Leftover frittata keeps very well! Store in an airtight container in the refrigerator for up to 3 days.

Freezing

Absolutely freezer-friendly. Once completely cool, cut into wedges, wrap individually, and freeze for up to 2 months. Thaw overnight in the refrigerator for best results.

Reheating

To reheat, gently warm slices in the microwave or cover with foil and warm in a 300°F oven until heated through. Avoid overcooking—just enough to steam and refresh the flavors.

FAQs

Can I use a different type of pan if I don’t have cast iron?

Yes, as long as it’s oven-safe, you can use stainless steel or even a ceramic baking dish. Just avoid thin aluminum pans, as they can lead to uneven cooking.
Can I make this frittata dairy-free?

Definitely! Simply leave out the parmesan or sprinkle on a dairy-free cheese substitute. The frittata will still be luscious and flavorful thanks to the veggies and eggs.
Are frozen spinach or mushrooms okay to use?

Yes. Thaw and squeeze out excess water from frozen spinach, and sauté frozen mushrooms until all their moisture cooks off. Fresh is ideal, but frozen works in a pinch.
Can I serve this frittata cold?

Absolutely! Many people love cold or room temperature frittata—the flavors actually deepen as it sits, making it perfect for meal prep or packed lunches.

Final Thoughts

Give this Spinach and Mushroom Frittata with Roasted Tomatoes a try—it’s quick, delicious, versatile, and a true celebration of simple ingredients done right. Whether you make it as a speedy weeknight dinner, a wholesome brunch, or prep a few slices ahead for busy mornings, you’ll be hooked after the first bite. Experiment, savor, and let this dish bring a little ease (and a lot of flavor) to your day!