Breakfast
Spinach, Mushroom & Feta Frittata
A tender oven-finished frittata with browned mushrooms, spinach, sweet pepper, and tangy feta, equally useful hot for breakfast or reheated on a busy morning.
Inspired by Vegetable-forward weekend and make-ahead breakfasts
Prep
10 min
Cook
30 min
Serves
4 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 9 ingredients
- • 8 large eggs
- • 1/4 cup milk
- • 1 tablespoon olive oil
- • 8 ounces cremini mushrooms, sliced
- • 1 red bell pepper, diced
- • 3 cups baby spinach
- • 1/2 cup crumbled feta
- • 1/4 teaspoon kosher salt
- • 1/4 teaspoon black pepper
View ingredient-by-ingredient match
- 8 large eggsMissing
- 1/4 cup milkMissing
- 1 tablespoon olive oilMissing
- 8 ounces cremini mushrooms, slicedMissing
- 1 red bell pepper, dicedMissing
- 3 cups baby spinachMissing
- 1/2 cup crumbled fetaMissing
- 1/4 teaspoon kosher saltMissing
- 1/4 teaspoon black pepperMissing
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Method
Recipe notes
Browning the mushrooms before adding eggs is what keeps this frittata tender instead of watery. A 10-inch pan gives substantial wedges; a larger skillet cooks the thinner egg layer faster.
Planning, storage, and serving
Storage and reheating
Refrigerate cooled wedges in a covered container within two hours and use within 3 days. Reheat gently until the center reaches 165 F; avoid repeated heating of the entire batch.
Make-ahead tips
Cook the vegetables a day ahead and refrigerate them separately. Bake the frittata when needed, or portion the finished wedges for three mornings of easy breakfasts.
What to serve with it
- - Whole-grain toast
- - Fresh orange wedges
- - A simple tomato salad
Equipment needed
- - 10-inch oven-safe nonstick skillet
- - Mixing bowl and whisk
- - Instant-read thermometer
Difficulty explained
One pan moves from stovetop to oven; drying the vegetables and checking the egg center are the only steps that need close attention.
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Nutrition facts
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Alternatives
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Soft goat cheese
Use the same amount of crumbled soft goat cheese.
Unsweetened oat milk
Use an equal amount of unsweetened oat milk for a widely available dairy-free swap.
Chopped kale
Use an equal packed volume of stemmed chopped kale.
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Pitfalls to Watch Out For
- Wet mushrooms release water into the eggs if they are not cooked until the pan is dry.
- A pan handle remains hot after the oven; keep an oven mitt over it as a reminder.
- Overbaking creates a dry, spongy texture; remove the pan as soon as the center is safely set.
Nutrition Context
- Eggs and feta supply most of the protein, while mushrooms, spinach, and pepper add vegetable variety.
- The rounded estimate is for one quarter of the frittata with the listed milk and feta; toast and other side dishes are not included.
FAQ
Can I use frozen spinach?
Use about half a cup thawed spinach, squeeze it very dry, and add it after the pepper has softened.
Is this the same as egg bites?
No. This is a full skillet frittata with browned vegetables, cut into substantial wedges rather than small steamed cups.
Can I leave out the feta?
Yes. The frittata will be milder; taste the cooked vegetables before adding eggs and adjust seasoning modestly.
Why did it stick?
Use an oven-safe nonstick skillet with the measured oil and loosen the edges gently after the five-minute rest.
Can I freeze the wedges?
Yes, for about one month, although thawed mushrooms and eggs may release moisture. Thaw in the fridge and reheat to 165 F.
What sides pair best with this dish?
Good pairings include Whole-grain toast; Fresh orange wedges; A simple tomato salad. Choose one or two based on how substantial you want the meal to be.