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Spinach and Mushroom Frittata

Featured in the Honolulu Star-Advertiser on June 15, 2016.



Spinach and Mushroom Frittata

  • 2 tablespoons extra virgin olive oil, divided
  • 10 ounces sliced mushrooms
  • Salt and freshly ground pepper to taste
  • 1 to 2 garlic cloves, minced
  • 1 (6-ounce) bag baby spinach
  • 8 eggs
  • 2 tablespoons low-fat milk
  • 1/4 cup grated Parmesan (optional)


Preheat oven to 375°F. Heat 1 tablespoon oil over medium high heat in a heavy 12-inch nonstick oven-safe skillet; add mushrooms. Cook, stirring until they begin to sweat and soften. Add salt, pepper, and garlic; stir until garlic is fragrant. Add spinach; stir until wilted. Turn up heat and let excess liquid evaporate from pan. Remove from heat. While mushroom-spinach mixture is cooking, beat eggs and milk in a large bowl. Stir in salt, pepper and cheese. Evenly distribute ingredients in pan; pour egg mixture on top. Place skillet into oven; cook for about 10 minutes until eggs are set. Remove from oven before eggs brown. While hot, slide frittata onto a cutting board. Slice into wedges; serve warm with fresh fruit. Makes 4 servings.

Tip: This will keep in the refrigerator for 3 days and can be served cold.

Approximate Nutrient Analysis per serving (not including optional Parmesan or salt to taste):
250 calories, 17 g fat, 4.5 g saturated fat, 375 mg cholesterol, 220 mg sodium, 9 g carbohydrate, 3 g fiber, 2 g sugar, 16 g protein


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