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

Description

Delight in a wholesome, protein-rich Spinach and Mushroom Frittata with Roasted Tomatoes. This easy frittata combines tender mushrooms, fresh spinach, savory garlic, and parmesan cheese in a fluffy egg base, all finished with a burst of sweet roasted cherry tomatoes. Perfect for a nutritious breakfast, brunch, or light main course.

Ingredients

Units Scale

Frittata

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

Roasted Cherry Tomatoes (Optional Garnish)

1 tbsp olive oil
1/2 cup cherry tomatoes

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Instructions

Preheat Oven – Begin by preheating your oven to 350 degrees F (175°C) to ensure it’s ready for baking the frittata.
Prepare Eggs – In a large bowl, crack all eggs and whisk thoroughly until well combined and slightly frothy. Set aside.
Sauté Mushrooms – Heat a medium oven-safe skillet (such as cast iron) over medium heat on the stovetop. Add 1 tbsp olive oil, then sauté the sliced mushrooms until soft, about 5 minutes.
Add Garlic and Spinach – Stir in minced garlic and spinach leaves. Cook for another 1-2 minutes, just until the garlic becomes fragrant and spinach is softened but not fully wilted.
Combine with Eggs – Remove the skillet from heat. Transfer the mushroom and spinach mixture to the bowl with whisked eggs. Season the mixture with salt and pepper to taste, mixing well.
Assemble Frittata – Pour the egg and vegetable mixture back into the oven-safe pan. Sprinkle the top evenly with the grated parmesan cheese.
Bake – Place the pan on the center rack of the oven and bake for about 10 minutes, or until the eggs are set but still slightly moist on top.
Broil – Move the pan to the oven’s top rack and broil for 2 minutes, or just until the cheese is browned and bubbly.
Cool and Serve – Remove from the oven and allow the frittata to cool slightly before slicing and serving.
Optional Garnish: Roasted Cherry Tomatoes – Place cherry tomatoes drizzled with 1 tbsp olive oil on a baking sheet. Roast in the oven at 350°F for 5–7 minutes, then use as a fresh garnish on top of your frittata.

Notes

Use baby spinach for the most tender texture.
Any variety of mushrooms can be used, such as cremini or button.
If you don’t have parmesan, try feta or goat cheese as alternatives.
For a dairy-free version, omit the cheese or use a vegan substitute.
Leftovers can be stored in the fridge for up to 3 days and reheated gently.

Nutrition

Serving Size: 1/4 frittata
Calories: 220
Sugar: 2g
Sodium: 400mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 17g
Cholesterol: 360mg