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Spinach Mushroom Frittata — An easy gluten free, low carb recipe

spinach mushroom frittata

So, let’s say that you’re poking around the fridge and happen to find some spinach that’s starting to wilt, and some mushrooms that really need to be used soon, and a bunch of eggs from your backyard chickens. Well, these things just might all jump in a pan together and form themselves into an easy Spinach Mushroom Frittata! (It could happen, don’t knock it…)

This recipe as written makes for a thin frittata with plenty of veggies in every bite, but you can cook yours up thicker by using a smaller skillet or adding more eggs as desired (may need to adjust cook time). Be sure to browse through the Meatless Monday category for additional vegetarian main dish ideas, too.

Spinach Mushroom Frittata

Ingredients

1 Tbsp olive oil
1/4 cup chopped yellow onion
8 oz baby bella mushrooms, roughly chopped
2 cloves garlic, chopped
1/2 tsp crushed red pepper (omit if you’re sensitive to spice)
1/2 tsp thyme
1/2 tsp oregano
black pepper, to taste
sea salt, to taste
5 oz fresh spinach, roughly chopped
6 large eggs
1.5 cups shredded cheddar cheese

Directions

Heat oil in 12″ cast iron skillet until shimmering. Add onion and mushroom and saute over medium heat until they start to soften, then add garlic and season with crushed red pepper, black pepper and sea salt. Stir in chopped spinach and saute, stirring occasionally, until it wilts. Whisk eggs together with thyme & oregano, turn off heat, and push veggies toward the center of the pan.

Pour eggs in around the edges of the pan, then gently spread out veggies and push eggs towards center to ensure that your egg mixture covers the bottom of the pan. Top with shredded cheese and bake at 400 degrees for 12 minutes until eggs are set, then broil for another three minutes until browned.

Let your frittata sit for a couple of minutes before slicing; it will start pulling away from the sides of the pan when ready.

Note: If you have milk on hand, you can also optionally whisk 1/4 cup in with the eggs for a creamier frittata.

An egg-cellent alternative to an omelet…

Give this easy spinach mushroom frittata a try the next time you have some extra eggs and veggies lying around — It’s a nice alternative to an omelet, and a low carb/gluten free alternative to a quiche. Plus, it makes for a pretty presentation for brunch or for company! The leftovers reheat nicely, too; I just ate a little too much of this for lunch. 🙂

Spinach Mushroom Frittata, printable recipe

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5 from 1 vote

Easy Spinach Mushroom Frittata

This recipe as written makes for a thin frittata with plenty of veggies in every bite, but you can cook yours up thicker by using a smaller skillet or adding more eggs as desired (may need to adjust cook time).
Course brunch
Total Time 30 minutes
Servings 4

Ingredients

  • 1 Tbsp olive oil
  • 1/4 cup chopped yellow onion
  • 8 oz baby bella mushrooms, roughly chopped
  • 2 cloves garlic, chopped
  • 1/2 tsp crushed red pepper (omit if you're sensitive to spice)
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • black pepper, to taste
  • sea salt, to taste
  • 5 oz fresh spinach, roughly chopped
  • 6 large eggs
  • 1.5 cups shredded cheddar cheese

Instructions

  • Heat oil in 12" cast iron skillet until shimmering.
  • Add onion and mushroom and saute over medium heat until they start to soften, then add garlic and season with crushed red pepper, black pepper and sea salt.
  • Stir in chopped spinach and saute, stirring occasionally, until it wilts.
  • Whisk eggs together with thyme and oregano, turn off heat, and push veggies toward the center of the pan.
  • Pour eggs in around the edges of the pan, then gently spread out veggies and push eggs towards center to ensure that your egg mixture covers the bottom of the pan.
  • Top with shredded cheese and bake at 400 degrees for 12 minutes until eggs are set, then broil for another three minutes until browned.
  • Let your frittata sit for a couple of minutes before slicing; it will start pulling away from the sides of the pan when ready.

Note: If you have milk on hand, you can also optionally whisk 1/4 cup in with the eggs for a creamier frittata.

    Notes

    If you have milk on hand, you can also optionally whisk 1/4 cup in with the eggs for a creamier frittata.

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    Recipe Rating




    TINA M POLAND

    Friday 4th of January 2019

    Don't know if anyone will see this but... I made this frittata this morning, delicious!!! I have one question, in the ingredients list, it calls for thyme and oregano but never mentions where to add them in the instructions. I added when I added the spinach to the pan to wilt. Just wondering... thanks!!! Best part, I have breakfast for 3 more days !!

    rachel

    Friday 4th of January 2019

    So glad you enjoyed! I added the thyme and oregano in when whisking the eggs -- sorry that wasn't clear, I'll add. But either way! :)

    Spinach Mushroom Frittata — An easy gluten free, low carb recipe. Try this as a… – Menu Keto

    Tuesday 7th of August 2018

    […] Spinach Mushroom Frittata — An easy gluten free, low carb recipe. Try this as a different low carb alternative to an omelet or quiche! www.mashupmom.com… […]

    Shari

    Thursday 25th of May 2017

    I don't have a cast iron skillet. Any other cooking methods?

    rachel

    Thursday 25th of May 2017

    You can saute your veggies in a nonstick pan on the stove top, then transfer them into to a baking pan (preferably metal), pour in eggs, add cheese, and proceed as written. It might not get as browned all around, but should still be tasty. The baking time might change a bit, depending on the size of your pan. If you're using, say, a small square metal baking pan your fritatta will be thicker, so you might give it something like 15 minutes instead of 12 before broiling.

    Lisa B.

    Wednesday 19th of April 2017

    I made this last night with smoked cheddar, and it was delicious and easy.

    rachel

    Wednesday 19th of April 2017

    Smoked cheddar would be a great switch up! Glad you enjoyed it. :)

    christine

    Wednesday 19th of April 2017

    Im carb cycling right now and I'm eating low carb 2 days a week. Your recipes are helpful when I have to make some quick dinners or even have to find low carb meals. Thanks.

    rachel

    Wednesday 19th of April 2017

    Does the carb cycling really work? I only heard of it recently.

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