Spinach Mushroom Feta Frittata

Ingredients

Vegetables & Aromatics

• 1 tbsp Extra virgin olive oil (or unsalted butter)
• 8 oz (225g) Cremini or button mushrooms, cleaned and sliced thin
• 4 oz (115g) Fresh baby spinach (about 4 packed cups)
• 1 small Yellow onion or shallot, finely diced
• 2 cloves Fresh garlic, minced
• ½ cup Cherry or grape tomatoes, halved (optional, for pops of sweetness)

Egg Base & Dairy

• 8 large Eggs, room temperature
• ¼ cup Heavy cream, whole milk, or unsweetened dairy-free milk
• 4 oz (115g) High-quality feta cheese, crumbled
• ¼ cup Freshly grated Parmesan cheese (optional, for extra depth)

Seasoning & Fresh Herbs

• ½ tsp Kosher salt (adjust based on salty feta strength)
• ¼ tsp Freshly cracked black pepper
• ¼ tsp Dried oregano or Italian seasoning
• Pinch Red pepper flakes (optional, for subtle heat)
• 2 tbsp Fresh dill or parsley, finely chopped

Instructions

Step 1: Prep and Preheat

1. Adjust your oven rack to the upper-middle position and preheat your oven to 350°F (175°C) .
2. In a medium mixing bowl, whisk together the 8 large eggs , ¼ cup heavy cream , ½ tsp kosher salt , ¼ tsp black pepper , ¼ tsp dried oregano , and half of the chopped fresh herbs. Whisk vigorously for about 60 seconds until completely uniform and frothy. Set aside.

Step 2: Sauté the Mushrooms and Aromatics (Medium-High Heat)

1. Place your 10-inch oven-safe skillet over medium-high heat and add 1 tablespoon of olive oil .
2. Once the oil shimmers, add the sliced mushrooms in a single layer. Sauté undisturbed for 3–4 minutes until they begin to brown.
3. Add the diced onion to the skillet. Reduce heat slightly to medium heat and cook for another 3 minutes until the onions turn translucent and soft.
4. Stir in the minced garlic and cook for 30–60 seconds just until fragrant, taking care not to burn the garlic.

Step 3: Wilt the Spinach (Medium-Low Heat)

1. Turn heat down to medium-low . Add the fresh baby spinach in handfuls, stirring continuously until it wilts down completely (about 2 minutes).
2. Pro Tip: If the mushrooms and spinach release excessive moisture, let the liquid evaporate in the pan for 1 extra minute. Excess water will make the frittata watery!
3. Spread the vegetable mixture evenly across the bottom of the skillet.

Step 4: Pour the Custard and Top with Feta (Low Heat)

1. Turn the stove heat down to low intensity .
2. Pour the beaten egg mixture evenly over the sautéed vegetables in the skillet.
3. Gently tilt the pan to ensure the egg mixture distributes evenly into all corners.
4. Sprinkle the crumbled feta cheese , optional cherry tomatoes , and remaining fresh herbs evenly over the top.
5. Cook on the stovetop on low heat for 2–3 minutes without stirring, just until the outer edges begin to set.

Step 5: Bake to Golden Perfection

1. Transfer the skillet directly from the stovetop into your preheated oven.
2. Bake at 350°F (175°C) for 12–15 minutes , or until the center is just set and no longer jiggles when you gently shake the pan.
3. (Optional Finishing Touch) Turn on the oven broiler to high for the last 1–2 minutes to get a lightly golden, puffed top. Keep a close eye on it so it doesn’t burn!

Step 6: Rest, Slice, and Serve

1. Remove the skillet from the oven using an oven mitt (remember the handle will stay hot!).
2. Let the frittata rest in the pan for 5 minutes . This allows the eggs to firm up slightly, making slicing effortless.
3. Run a spatula around the edges, slice into 6 wedges, and serve warm or at room temperature.

Nutrition

Calories: 185 kcal — · Protein: 12 g 24% · Fat: 14 g 18% · Carbohydrates: 3.5 g 1% Dietary · Saturated Fat: 6 g 30% · Fiber: 1 g 4% · Sugar: 1.5 g — · Sodium: 440 mg 19%