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You’ll never need another frittata recipe after you try this spinach mushroom frittata! It’s packed full of the best veggies and cooked to perfection. Follow the simple recipe to use whatever veggies you have on hand or use the dairy-free option to make it paleo-approved.
Looking for another comforting and veggie-forward egg dish? Try this asparagus and cheese frittata or savory bread pudding.
Table of Contents
If an omelette and a quiche had a baby, it would be a frittata! It’s fancier than an omlette, but easier than a quiche (no crust!).
Their purpose is to use up leftover veggies, cheese or meats you have on hand by cooking them with eggs to make a delicious breakfast dish baked in the oven. Frittatas are perfect for hosting because they make a large batch and are easy to cut slices for guests.
For more brunch dishes to serve a crowd, try overnight blueberry waffle casserole, cheesy breakfast sliders, or pecan sticky buns.
Ingredients You Need
Here are the simple ingredients you need to make this spinach mushroom frittata. Skip to the recipe card for exact measurements.
- Olive oil: Substitute with avocado oil.
- Yellow onion: Provides a sweet onion flavor.
- Garlic: Fresh garlic is best.
- Sweet potato: Rich in vitamin A & C.
- Mushrooms: Any fresh mushroom you like will do.
- Baby spinach: Great source of vitamins and nutrients.
- Eggs: Using a full cartoon of fresh eggs gives this recipe structure and protein.
- Full fat canned coconut milk: Could use heavy cream if desired.
- Salt, pepper, parsley, and chives: For flavor.
- Gruyere and mozzarella cheese: Or dairy free shredded cheese if you prefer.
- Arugula, hot sauce, or fresh herbs: To serve.
Need another vegetarian breakfast recipe? Try cottage cheese toast, yogurt chia pudding, or easy blueberry baked oatmeal.
Recipe Variations & Substitutions
- Get creative with the the type of veggies you use. Swap in bell peppers, broccoli, or asparagus.
- Swap the gruyere for another cheese that melts easily like sharp cheddar or mozzarella.
- Add slices of bacon or ham for added protein.
- If you’re changing things us, just use the formula of 12 eggs, 1/2 cup of milk/cream (I used canned coconut milk), 2 cups of (optional) cheese, and 4 cups of vegetables.
How to make baked vegetable frittata:
Here are the simple steps, with photos, to make this spinach mushroom frittata recipe. Skip to the recipe card for the printable version.
Step 1. Saute the veggies: Add the sliced onion and cook, stirring frequently for 5-7 minutes, until the onions soften and start to turn a golden amber color, but aren’t totally caramelized. Once they’re done, add the shredded sweet potatoes, and mushroom and stir to cook for 2-3 more minutes.
Step 2. Mix the eggs: Whisk the eggs together with coconut milk, salt, pepper, parsley, chives and gruyere cheese (optional)
Step 3. Set the eggs: Pour the egg mixture evenly over the cooked veggies (do not stir) and let it cook over medium heat for 2-3 minutes until the edges and bottom of the eggs just start to set in the pan.
Step 4. Bake: Transfer the entire skillet to the preheated oven and bake for 16-18 minutes, until a knife inserted in the center comes out clean or when the eggs reach an internal temperature of 160°F.
Expert Tips
- Purchase a block of cheese and shred it yourself. Pre-shredded cheese contains preservatives that prevent it from melting as well.
- Don’t overcook your frittata. Keep an eye on it while it’s in the oven and look for a slight brown on top. The middle of the dish should still jiggle a bit when you remove it from the oven.
- The residual heat in the cast iron will continue to cook the eggs once you remove it from the oven.
- A frittata is a great meal prep dish. Bake it on Sunday and portion out your servings for each morning of the week!
Recipe FAQs
The cooking method is what separates an omelette from a frittata. Omelettes are cooked over higher heat on the stove while frittatas are started on the stovetop and then finished low and slow in the oven. Omelettes are always served warm right off the stove while frittatas can be served warm or at room temp.
The best way to know when a frittata is done is by using an thermometer to measure the internal temp. Eggs should be cooked to 160°F so when the frittata reaches that temp you know it’s done! You can also tell by seeing if the top is set and inserting a knife in the center to see if it comes out clean.
You need a 10-inch, oven-safe, deep skillet for a frittata to hold all of the veggies and eggs and transfer from stovetop to oven. Cast iron skillets are amazing for frittatas and so are oven-safe non-stick ceramic skillets (this is what I used).
Note: If your pan is smaller than 10 inches you may need to cook the frittata longer because it will be thicker.
Storage Tips
Fridge: Allow the frittata to cool to room temp, cover in foil or in air-tight container and store in the fridge for up to 5 days.
Freezer: Allow it to cool completely then store in an air tight container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat in the oven: Cover the frittata with foil and bake at 350°F for 50-20 minutes or until it’s heated all the way through.
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Easy Vegetable Frittata
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Ingredients
- 2 tablespoons olive oil or avocado oil
- 1/2 medium yellow onion sliced
- 1 clove garlic minced
- 1 cup shredded sweet potato (1 small sweet potato)
- 2 cups roughly chopped mushrooms
- 2 cups baby spinach
- 12 large eggs
- 1/2 cup full fat canned coconut milk shaken (could use heavy cream if desired)
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons finely chopped parsley
- 2 tablespoons chopped chives
- 1 cup gruyere cheese or dairy free shredded cheese (optional)
- 1/2 cup mozzarella cheese or dairy free shredded cheese (optional) to top
- To serve: fresh arugula, hot sauce or fresh herbs
Instructions
- Preheat the oven to 350°F to bake the frittata when it’s ready then add 2 tablespoons of olive oil to a deep, oven-safe skillet (10 inch skillet is ideal) over medium heat. Once hot, add the sliced onion and cook, stirring frequently for 5-7 minutes, until the onions soften and start to turn a golden amber color, but aren’t totally caramelized. Once they’re done, add the shredded sweet potatoes, and mushroom and stir to cook for 2-3 more minutes.
- While the veggies are cooking, whisk the eggs together with coconut milk, salt, pepper, parsley, chives and cheese.
- Pour the egg mixture evenly over the cooked veggies (do not stir) and let it cook over medium heat for 2-3 minutes until the edges and bottom of the eggs just start to set in the pan.
- Transfer the entire skillet to the preheated oven and bake for 16-18 minutes, until a knife inserted in the center comes out clean or when the eggs reach an internal temperature of 160°F. If using, top with the remaining 1/2 cup of cheese and broil on high for 1-2 minutes until it’s melted and golden brown on top.
- Serve warm or at room temperature with more fresh herbs, fresh arugula or hot sauce.
Notes
Freezer: Allow it to cool completely then store in an air tight container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat in the oven: cover the frittata with foil and bake at 350°F for 50-20 minutes or until it’s heated all the way through.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe, exactly as is, day before yesterday to share at work. It disappeared so fast I only got to enjoy one tiny little piece, but WOW was it great!! As today is my day off, I made more! This time I didn’t have any more sweet potato so I used shredded carrot. I made them into muffins and they are OUTSTANDING!! I baked them in a standard muffin tin at 350 degrees for 20 minutes.
Thank you so much for a perfectly PERFECT breakfast and all around any-time treat!