Spinach and Mushroom Frittata Recipe - Allrecipes.com
Spinach and Mushroom Frittata Recipe
  • READY IN 45 mins

Spinach and Mushroom Frittata

Recipe by  

"Make this frittata ahead of time or just before you are ready to eat for a pleasing breakfast or brunch."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. Heat the oven to 375 degrees F. Spray a 2-quart shallow baking dish with the cooking spray.
  2. Beat the eggs in a large bowl with a fork or whisk. Stir in the soup. Stir in the spinach, 1 cup cheese and black pepper. Pour the egg mixture into the baking dish.
  3. Bake for 35 minutes or until set. Sprinkle with the remaining cheese.
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  • Tip: You can prepare the frittata as directed above then cover and refrigerate for up to 24 hours. Before serving, remove the frittata from the refrigerator and let stand for about 30 minutes. Heat the oven to 350 degrees F. Bake for 20 minutes or until hot.

Reviews More Reviews

Mar 03, 2010

I made this morning. Very fast and flavorful. I made 1/2 the size of recipe. Also, I used fresh mushrooms and fresh spinach.....yum!

Nov 10, 2013

YUM!! I added about 1/4 cup of diced onions and topped with crumbled bacon before adding the remaining cheese. So easy to make and I did this in advance of a weekend with friends, it carried over beautifully!


3 Ratings

Apr 03, 2013

Made a variant of this last night using a can of spinach and peas. To say it came out perfect is an understatement, the picky teenagers loved it ,and I used up two cans of veggies. Perfect in the casserole dish, and have a slice leftover for breakfast. Pictures on my Facebook page. John price.


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  • Calories
  • 208 kcal
  • 10%
  • Carbohydrates
  • 5.9 g
  • 2%
  • Cholesterol
  • 253 mg
  • 84%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 14.9 g
  • 30%
  • Sodium
  • 420 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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