Spinach Mushroom Frittata Recipe – Easy Oven-Baked Egg Dish

Last Updated on 2 months by Neha Deshmukh

Spinach Mushroom Frittata Recipe – Easy Oven-Baked Egg Dish

Hey everyone! I’m so excited to share this incredibly easy and delicious Spinach Mushroom Frittata recipe with you. It’s one of those dishes I turn to when I want something comforting, healthy, and quick – perfect for a weekend brunch or a light weeknight dinner. Honestly, I first made this when I was craving something different from my usual aloo paratha routine, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This frittata is a winner for so many reasons. It’s incredibly simple to make, requiring minimal effort and ingredients. Plus, it’s a fantastic way to sneak in some extra veggies! It’s also super versatile – you can easily adapt it to your liking with different cheeses, vegetables, or spices. And let’s be real, who doesn’t love a good egg dish?

Ingredients

Here’s what you’ll need to whip up this delightful frittata:

• 2 tbsp olive oil
• 3 cloves garlic, pounded
• 1 onion, minced
• 250 gm mushrooms, sliced
• 1 bunch spinach, chopped
• ½ tsp paprika powder
• ½ tsp dried parsley
• ½ tsp dried oregano
• Salt and pepper to taste
• 6 small eggs
• 2 tbsp milk

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Olive Oil Varieties & Quality: I prefer using extra virgin olive oil for its flavour, but any good quality olive oil will work. Don’t be afraid to experiment!
• Garlic: Regional Indian Variations & Uses: In India, garlic is a staple! We use it in almost everything. Pounding the garlic releases more flavour, but minced works just fine if you’re short on time.
• The Role of Paprika in Flavor: Paprika adds a lovely subtle smokiness and colour. You can use sweet paprika for a milder flavour or smoked paprika for a bolder one.
• Spinach: Choosing the Best Bunch: Look for spinach leaves that are vibrant green and crisp. Avoid any that are wilted or yellowing. Baby spinach is also a great option – no chopping required!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 180°C (350°F). Grease an 8-inch square baking pan – I usually use a little of the olive oil for this.
2. Heat the olive oil in a saucepan over medium heat. Add the pounded garlic and sauté briefly until fragrant – about 30 seconds. Be careful not to burn it!
3. Add the minced onion and cook until softened and translucent, around 5 minutes.
4. Now, toss in the sliced mushrooms and chopped spinach. Stir in the paprika, parsley, oregano, salt, and pepper. Cook for 2-3 minutes, until the spinach wilts. Then, take it off the heat and let it cool slightly.
5. In a bowl, whisk the eggs and milk together until everything is nicely combined.
6. Gently mix the sautéed vegetables into the egg mixture. Pour the whole thing into your prepared baking pan.
7. Bake for 20 minutes, or until the frittata is set and golden brown on top. A toothpick inserted into the center should come out clean.
8. Let it cool for a few minutes before slicing and serving warm.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcook the vegetables! They’ll continue to cook in the oven.
• Make sure the egg mixture is evenly distributed in the pan.
• For a fluffier frittata, don’t overmix the egg mixture.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Frittata Adaptation: My friend Priya, who’s vegan, makes a fantastic version using chickpea flour instead of eggs and plant-based milk. It’s surprisingly delicious!
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check your spice labels to be sure.
• Spice Level Adjustment (Adding Green Chilies): If you like a little heat, add a finely chopped green chili to the vegetable mixture. My family loves a bit of a kick!
• Festival Adaptation (Easter/Brunch): This is perfect for Easter brunch or any special occasion. Add some crumbled feta or goat cheese for an extra touch of flavour.

Serving Suggestions

This frittata is wonderful on its own, but here are a few ideas for serving:

• A slice of toasted bread.
• A fresh side salad with a light vinaigrette.
• A dollop of plain yogurt or sour cream.

Storage Instructions

Leftovers? No problem! Store any leftover frittata in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

• Can I make this frittata ahead of time? You can definitely prep the vegetable mixture ahead of time. Store it in the fridge and add it to the egg mixture when you’re ready to bake.
• What’s the best way to reheat leftover frittata? I recommend reheating it in the oven at 150°C (300°F) for about 10-15 minutes, or until warmed through. You can also microwave it, but it won’t be as crispy.
• Can I use frozen spinach in this recipe? Absolutely! Just make sure to thaw it completely and squeeze out any excess water before adding it to the mixture.
• What other vegetables can I add to this frittata? The possibilities are endless! Bell peppers, zucchini, tomatoes, and onions are all great additions.
• Is it possible to make this frittata without dairy? Yes! Simply use a plant-based milk alternative like almond milk or soy milk.

Enjoy! I hope you love this Spinach Mushroom Frittata as much as my family does. Let me know in the comments if you try it and how it turns out!