Spinach and Mushroom Frittata Recipe - Allrecipes.com
Spinach and Mushroom Frittata Recipe

Spinach and Mushroom Frittata

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"Looking for a vegetable with super health powers? Try spinach. It's packed with vitamins, minerals and antioxidants that protect you all your life."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Preheat oven to 375 degrees.
  2. In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
  3. Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.
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  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2005

I sauteed the mushrooms with some onions before combining it with other ingredients. I also added shredded mozzarella to the mixture and on top. I added about 1/4 teaspoon of salt in the mixture as well. It was delicious and a definite make again!

Most Helpful Critical Review
Jul 08, 2009

I followed the recipe exactly and dont know what went wrong. The middle didn't set. I tried leaving the dish in for longer and it didn't really help.. Of what was cooked, the dish was good! I'll attempt a second time, hopefully with different results

Jun 22, 2008

This is a very nice basic recipe that has lots of room for alterations based on what you like in your frittata. I had a bunch of veggies in my fridge that I knew wouldn't be used quickly enough before they spoiled so I tossed in broccoli, mushrooms, green onions, and grape tomatoes. Sauteed everything except tomatoes in a pan before mixing with ricotta cheese and eggs. Instead of parmesan I used a Mexican blend of 4 cheeses I had leftover from a taco dinner. Added cayenne and nutmeg to the other spices. Sprinkled more cheese on top and baked for 30 mins. I might have baked it a few minutes too long because it was a little dry but it was definitely a nice change from same old boring eggs and toast breakfast! Next time I might add some garlic, green peppers and potatoes. Would also be great with some bacon or sausage in there too. The possibilities are endless!

Sep 27, 2005

This was good and healthy and also easy to make. The kids ate it up. However I thought it needed it a something else maybe a little strong cheese such as feta and a little nutmeg? However quite good!

May 11, 2010

Great recipe! I did make some changes to create a low fat version. I used 8 eggs (2 eggs and 6 egg whites)a bit of skim milk and 1/3 cup light mozzarella cheese instead of ricotta, omitted the Parmesan cheese & scallions and used 1/4 tsp of rosemary and thyme. I also sauteed the mushrooms in olive oil and garlic before adding them to the egg/milk mixture.

Jan 21, 2007

Very easy, nice flavor. I substituted cottage cheese for ricotta because I had it on hand, and it worked nicely. Will make this one again!

Sep 17, 2006

Perfect for a lazy Sunday dinner. Easy to make and you could easily have this as a make ahead meal that is good enough to serve up for unexepected guests. My only change was to add 2 tsp of garlic powder to the mixture before baking. It took me 45 minutes to get my frittata to set. The texture was lovely - not too greasy but full falvoured. I didn't need to saute the mushrooms beforehand to get a great tasting dish.

Apr 09, 2012

I used 9 eggs (because I used a 9x9 baking dish), 1 box frozen chopped spinach, some mushrooms, bacon, feta/parm/shredded cheeses. I had to cook a little longer so that the eggs weren't runny. Def gonna make this again but with more bacon and half the spinach (whole pkg was spinach overload, and this is coming from someone who loves spinach) **update** after making this 3 different times, the secret seems to be bacon, and some chopped up fresh spinach (not frozen). I forgot to get bacon last time and it turned out too dry with just egg/spinach/sauteed mushrooms. Sauteeing the shrooms was overkill and botched the flavor as well. Cook a bunch of bacon, then chop it and use lots of cheddar cheese for best taste.


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  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 146 mg
  • 49%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 14.9 g
  • 30%
  • Sodium
  • 288 mg
  • 12%

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

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