If you love a good egg recipe, then you'll love this easy mushroom frittata using beautiful healthy vegetables, eggs, cream, and cheese.
Mushroom Frittata Overview
This mushroom frittata couldn't be easier to make! Chopped mushrooms, tomatoes, spinach and cheese are added to a pie dish. Eggs are beaten with cream and poured over top creating a savory flavor. This is baked in the oven for a delicious, healthy meal.
This frittata is the perfect easy egg dish to serve guests. I recommend pairing it with my overnight french toast casserole or sheet pan pancakes.
But don't just save this recipe for a special occasion. You can also use it as meal prep breakfasts or lunches for the week. Cut into slices and store in the fridge or freezer for individual meals.
Recipe Ingredients
- 1 cup diced yellow onion
- 1 cup chopped baby spinach
- 1 cup cherry tomatoes - sliced in half
- ½ cup shredded mozzarella cheese - cheddar or parmesan will also work
- ½ cup sliced mushrooms
- 8 large eggs
- ½ cup heavy cream - you can also use greek yogurt or sour cream
- ½ tsp ground mustard
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp ground black pepper
How To Make A Mushroom Frittata
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 350°F. Spray the 9" quiche pan or 9" deep pie dish with nonstick cooking spray. Place the quiche pan on top of a baking sheet.
STEP 2: Add 1 cup diced yellow chopped onion, then sprinkle 1 cup chopped baby spinach over top.
STEP 3: Next, arrange 1 cup sliced small tomatoes, followed by ½ cup shredded cheese and ½ cup sliced mushrooms.
STEP 4: In a medium bowl whisk together 8 large eggs, ½ cup heavy cream, ½ tsp ground mustard, ½ tsp garlic powder, ½ tsp salt and ¼ tsp ground black pepper.
STEP 5: Gently pour the egg mixture around the vegetables. This will help the veggies to stay in place. You can rearrange them using a fork if they move.
STEP 6: Now bake for 40-45 minutes or until a toothpick comes out clean when poked through the center.
STEP 7: Remove from oven and let cool. Slice and serve with your favorite toppings such as hot sauce, salsa, avocado, or sour cream.
Recipe Tips
- The secret to making a beautiful frittata is arranging the vegetables in the dish beforehand. The egg custard is then gently poured around them. Once baked it creates a beautiful presentation.
- To prevent the frittata from sticking, be sure to grease the dish with a bit of oil or nonstick cooking spray before adding the ingredients.
- Add the pie dish onto a baking sheet then add it directly to the oven. It helps to avoid spills while carrying the frittata and during the baking process.
How To Store
- Fridge - Add leftovers to the fridge in an airtight container for up to a week.
- To Freeze - To freeze, wrap each serving individually in plastic wrap or tightly inside parchment paper. Then place each serving inside a large Ziploc freezer bag or airtight container. This will keep in the freezer for up to 3 months.
- To Reheat - This recipe can be reheated in the oven at 350°F or in the microwave.
Flavor Variations
- KALE - Instead of spinach you can try kale. Just chop it small into bite-size pieces.
- BELL PEPPERS - Dice them and add to the cooking dish along with the other ingredients.
- GREEN ONIONS - An easy addition to any frittata, quiche or omelet.
- HAM - An easy addition. Chop into bite-size pieces first.
- HERBS - fresh or dried herbs like fresh thyme, basil or rosemary always brighten up the flavor of eggs.
- BACON - Cook in a skillet over medium-high heat and slice small, then add to the frittata.
- GRATED PARMESAN - Fresh grated parmesan cheese adds an earthy flavor that goes great with eggs.
Can I use different cheese? Medium and old cheddar cheese would work well for this frittata. You could also use white cheddar, and parmesan or feta cheese.
Is ground mustard the same as yellow mustard sauce? While both are made from ground mustard seed, they are actually quite different. A jar of yellow mustard sauce also contains water, vinegar and other ingredients. I do not recommend adding it to the egg base as it will change the consistency of your frittata. But yellow mustard can be used as a sauce after the frittata is baked!
What's the difference between a frittata and a quiche? These two are very similar, however with a slight difference. A quiche is baked in a pastry crust (or pie crust) while a frittata has no crust and is baked directly in a dish. A frittata can sometimes also be known as a crustless quiche. Frittata usually includes ingredients mixed in a bowl with eggs. This can be cooked on the stove in a pan or baked in the oven.
Mushroom Frittata
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Ingredients
- 1 cup diced yellow onion
- 1 cup chopped baby spinach
- 1 cup cherry tomatoes - sliced in half
- ½ cup shredded mozzarella cheese - cheddar or parmesan will also work
- ½ cup sliced mushrooms
- 8 large eggs
- ½ cup heavy cream - or greek yogurt or sour cream
- ½ tsp ground mustard
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Preheat the oven to 350°F. Spray the quiche pan or pie dish with nonstick cooking spray. Place the quiche pan on top of a baking sheet.
- Add 1 cup diced yellow chopped onion, then sprinkle 1 cup chopped baby spinach over top.
- Next, arrange 1 cup sliced small tomatoes, followed by ½ cup shredded cheese and ½ cup sliced mushrooms.
- In a medium bowl whisk together 8 large eggs, ½ cup heavy cream, ½ tsp ground mustard, ½ tsp garlic powder, ½ tsp salt and ¼ tsp ground black pepper.
- Gently pour the egg mixture around the vegetables. This will help the veggies to stay in place. You can rearrange them using a fork if they move.
- Now bake for 40-45 minutes or until a toothpick comes out clean when poked through the center.
- Remove from oven and let cool. Slice and serve with your favorite toppings such as hot sauce, salsa, avocado, or sour cream.
Notes
- The secret to making a beautiful frittata is arranging the vegetables in the dish beforehand. The egg custard is then gently poured around them. Once baked it creates a beautiful presentation.
- Add the pie dish onto a baking sheet then add it directly to the oven. It helps to avoid spills while carrying the frittata and during the baking process.
- Fridge - Add leftovers to the fridge in an airtight container for up to a week.
- To Freeze - To freeze, wrap each serving individually in plastic wrap or tightly inside parchment paper. Then place each serving inside a large Ziploc freezer bag or airtight container. This will keep in the freezer for up to 3 months.
- To Reheat - This recipe can be reheated in the oven at 350°F or in the microwave.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
Jennifer says
This turned out delicious! I used an individual size Fage 5% Plain Greek Yogurt in place of the Heavy Cream. Will definitely be adding this to the rotation!
Kat says
This is a crustless quiche that tastes amazing... second time making it. The ground mustard was clumpy and did not dissolve well in the egg mixture, but maybe combining it with the garlic, salt and pepper next time would help. Recipe is definitely a keeper! Thank you!
Jessie Georges says
I had high hopes for this recipe, but am not a fan. The onions should have been sauteed first as they came out crunchy. It was also very bland. It could have used some cumin or red pepper or white pepper for flavor.
Gloria says
Great recipe. I used shallots for a milder taste and Greek yogurt instead of heavy cream and it turned out wonderfully. I liked the presentation of the recipe, so easy to follow. I also liked that the recipe is so adaptable to different tastes.
Cathy says
Looks yummy but what size pie dish I don't have a quiche dish? I don't want to have it overflowing if the pie dish isn't deep enough.
Andi says
Hello! A 9" deep pie dish will work the best!
Kat says
I use a 10" pie dish, and it is perfect... and has never overflowed into the oven, so I don't use a cookie sheet under it. Hope that helps!
Andi Anne says
thanks for sharing your experience with the recipe Kat!
Beth says
I used two smaller quiche bowls, 12 eggs and a little additional seasonings. Perfect!!
Jacquie says
Will plant based milk work with this recipe?
Andi says
It should still work, yes.
Cyndy says
My whole family loved this recipe! I will definitely make it again. I shared it with my brother who is vegetarian
Pennie says
I made this tonight and it was delicious! I did use Greek yogurt for added protein and will definitely be making this again!
Lianne says
I made this recipe today. My husband and I loved it! Thank you!
I didn't have all the ingredients; used zucchini instead of the spinach, and I used regular yogurt, feta cheese, and a spoonful of Dijon mustard. It just took quite a bit longer than 40 minutes. 😉 I covered the top with aluminum foil after half an hour to keep it from burning. It turned out beautiful! Just like the photo. 😉
Annie says
I made this tonight, and my veggies did not come to the top like in the picture.
Donna P. says
So good! I made this for brunch today. Added so many good veggies - spinach, mushrooms, asparagus, tomatoes, carrots, and peppers. Yum! Thanks for sharing.
Judy B says
I made this yesterday and it was delicious! I added red bell pepper and zucchini to it and za'atar seasoning. It's a great way to use some veggies that are near the end of their prime. I will definitely be making this again.
Greg Divine says
I made this tonight for dinner after finding the recipe earlier and I’m glad I did . I had one tweak and that was 1 lb of Italian Sausage just because I didn’t want to freeze it . So I guess was maybe more crustless quiche like than a frittata but it was delicious and we all loved it . Already added it to my favorites and I promise that time I’ll make the recipe as written. I look forward to making this again for sure and thanks for sharing your recipe with us.
Barb says
Very good receipe. Would make again. Substituted in shredded carrot, zucchini, no spinach, red pepper. Everyone loved it
Marla says
Next time I will use a more flavorful cheese because the mozzarella is not very flavorful and I presently cannot have much salt to add flavor. The coconut cream (and maybe the mozzarella) I think maybe makes a creamy taste, though, which was good. I like that this is healthy and will make again with different veggies and cheese.
Andi says
Thanks for your tips Marla!