This mushroom frittata couldn’t be easier to make! Chopped vegetables and cheese are added to a dish then beaten eggs are poured on top creating a savory flavor that’s sure to please. This is baked in the oven for a delicious, healthy breakfast or brunch. This recipe looks so beautiful too, your guests will be so impressed!
If you love a good egg recipe, then you’ll LOVE this easy quiche-inspired idea using beautiful healthy vegetables, eggs, cream, and cheese.
A Quiche With No Crust
This mushroom tomato spinach frittata recipe is a showstopping breakfast dish that is perfect for serving on weekends for brunch. Just like our sheet pan sweet potato omelet, this frittata is absolutely brunch-worthy, and simple to prepare, especially with our easy chop, dump, and bake method.
- LOW-CARB – Omitting the crust from a quiche makes this dish low-carb, gluten-free and keto friendly.
- EASY MEAL PREP – Don’t save this recipe for a special occasion. Instead, you can use it as meal prep breakfasts or lunches for the week. You can cut it into slices and store them in the fridge or freezer for later.
- PERFECT BRUNCH – A frittata makes the perfect easy egg dish to serve for guests. We recommend serving it with our overnight french toast casserole or sheet pan pancakes.
Serve this delicious vegetable frittata recipe for your next family breakfast event. Your guests will be so impressed by how beautiful it is!
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.
Recipe Ingredients
The secret to making a beautiful frittata is arranging the vegetables in the dish beforehand. The egg custard is then poured overtop, once baked it creates a feast for the eyes. Below is a list of ingredients needed for the recipe, with the full instructions at the bottom of the post in the recipe card.
- EGGS – You’ll need 8 large eggs.
- VEGGIES – I used cherry tomatoes, fresh mushrooms (oyster mushrooms can be used), and baby spinach in this frittata. You can easily customize your frittatas by what veggies you add, just keep the egg and cream ratio the same.
- CHEESE – I used mozzarella, but you can also use cheddar cheese or parmesan cheese or any other flavor you’d like.
- CREAM – Heavy cream is used to create the perfect frittata texture. This can be swapped with whole milk, sour cream, or greek yogurt. Feel free to swap with canned coconut cream for a dairy-free version.
- SPICES – I used ground mustard, garlic powder kosher salt, pepper and salt.
Pro Tip: We find that buying a block of cheese can be more affordable than the pre-shredded versions. Typically, we like to purchase our cheese from Costco and slice it into smaller chunks freezing the extra for later. Then I shred it with the shredding blade of my rotary cheese grater.
Flavor Additions
We love spinach, mushrooms, and tomatoes in our vegetable frittata. But there are so many other ways to enjoy this easy breakfast style. Here are some more easy flavor additions to build your menu:
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.
How To Make A Mushroom Frittata
Here’s how to make this quick and easy vegetable frittata:
- PREP – Preheat oven to 350°F. Slice the tomatoes in half, dice the onion, and slice the mushrooms thin.
- ASSEMBLE – Add spinach, onion, and tomatoes into a pie dish or oven-safe skillet and toss them together so that they’re evenly mixed. Then, add mushrooms evenly arranged along the top.
- ADD CHEESE – sprinkle the cheese over top of the veggies.
- WHISK – Whisk the 8 large eggs in a medium bowl, then mix in the cream, ground mustard, garlic powder, salt and pepper. Pour the mixture over top of the vegetables.
- BAKE – Add the dish in the oven and bake for 40 minutes until the top is golden brown. Check for doneness when a toothpick comes out clean from the center. Serve warm on individual plates.
Pro Tip: To prevent sticking, be sure to grease the dish with a bit of olive oil or nonstick cooking spray before adding the ingredients.I love to use avocado oil spray as it has a high smoke point making it great for anything cooked in the oven.
How To Store
This is perfect for meal prepping as it freezes so well. Leftovers can easily be reheated the next day.
- REFRIGERATE – Add frittata leftovers to the fridge in an airtight container for up to a week.
- 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.
- REHEAT – This recipe can be heated in the oven at 350°F or in the microwave.
Ways To Serve
This recipe can be served on its own or with a side dish. I have listed a few of my favorites below.
- FRENCH TOAST – This french toast casserole would be a great addition.
- PANCAKES – Everybody loves them! Since you have the oven on anyways, why not try my sheet pan pancakes.
- BACON – Serve some crispy bacon as a side or try my pancake bacon dippers for a fun option.
Frequently Asked Questions
A frittata is a mixture of vegetables or meat and cheese, mixed with cream and eggs. It’s
Medium and old cheddar cheese would work well for this frittata. You could also use white cheddar, and parmesan or feta cheese.
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!
Yes, you could add minced raw garlic to the egg and cream mixture. Or sautee garlic with onions first and then add them to the baking dish with other vegetables.
A bit of cream or milk is required to create the right frittata consistency. The heavy cream can be substituted for half-and-half or milk. For a dairy-free option, almond milk, or canned coconut cream.
Recipe Tips
Here are a few quick tips to make the baking process a breeze:
- Spray The Pan First – An essential step, this will prevent the frittata from sticking to the pan.
- Place The Pan On A Baking Sheet – Add the pan on the baking sheet directly to the oven. It helps to avoid spills while carrying the frittata and during the baking process.
A simple mushroom frittata is an easy healthy breakfast idea to serve for guests. We’re sure you’re going to love making this recipe any time you’re craving a healthy egg dish.
More Breakfast Recipes
If you love the ease of a frittata, then you’ll also these not-to-be-missed breakfast ideas:
- Sheet Pan Sweet Potato and Spinach Omelet
- Healthy Zucchini Spinach Breakfast Quesadilla
- Banana Cranberry Breakfast Cookies
- Pancake Mini Muffins
- Banana Oatmeal Muffins
Mushroom Frittata
Ingredients
- 1 cup diced yellow onion
- 1 cup cherry tomatoes - sliced in half
- ¼ cup sliced mushrooms
- 1 cup spinach - chopped into bite-size pieces
- ½ cup shredded mozzarella cheese - cheddar or parmesan will also work
- 8 large eggs
- ½ cup heavy cream - or greek yogurt or sour cream
- ½ tsp ground mustard
- ½ tsp garlic powder
- salt and pepper - to taste
Instructions
- Preheat the oven to 350°F. Spray the quiche pan or pie dish.
- Chop the onion and cherry tomatoes and place them in the dish.
- Place the quiche pan on top of a baking sheet. Chop the spinach and slice the mushrooms. Add the spinach to the pan and mix with the onions and tomatoes. Arrange the mushroom slices on top.
- Sprinkle with mozzarella cheese (this is optional – if you don't want to add cheese, just skip this step)
- In a medium bowl whisk together the eggs, heavy cream, ground mustard, garlic powder, salt and pepper.
- Pour the egg mixture over top of the vegetables. Carefully pick up the baking sheet and place it in the oven with the quiche pan on top. This makes it easier to carry and avoids any spilling.Bake for 40 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, sour cream etc.
Recipe Notes:
- Spray The Pan First – An essential step, this will prevent the frittata from sticking to the pan.
- Place The Pan On A Baking Sheet – Add the pan on the baking sheet directly to the oven. It helps to avoid spills while carrying the frittata and during the baking process.
- REFRIGERATE – Add frittata leftovers to the fridge in an airtight container for up to a week.
- 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.
- REHEAT – This recipe can be heated in the oven at 350°F or in the microwave.
Marla
Sunday 1st of May 2022
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
Wednesday 4th of May 2022
Thanks for your tips Marla!