Simple and rustic, yet somehow refined, this Mushroom Frittata with Ricotta Cheese is the perfect dish for both planned and unplanned occasions. Company coming? Spinach mushroom frittata serves eight and looks stunning on the plate. Need a last minute meal? This keto-friendly crustless quiche cooks up quick for full bellies, fast.
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Oh frittata, how do I love thee? Let me count the ways…
You’re teeming with soft, fluffy eggs. Chock full of an endless combination of ingredients. Topped with creamy cheese. And baked to perfection with a jiggly middle and firm crisp edges. While I love the decadence of a quiche and the simplicity of an omelet, the chaotic frenzy of a frittata does my soul good.
You are perfect in your rusticity. (Rusticness? Rustitution?) No matter. You are easy and unfussy and absolutely delicious. And best of all, you are literally the best go-to in any “OH MY GOD! WHAT THE HECK AM I MAKING FOR BREAKFAST/LUNCH/DINNER???” situation.
How did I come up with this mushroom frittata recipe, you ask? Easy. I had eggs and mushrooms and no meal plan. Oh, look at that, I have spinach too. Oh, what’s this? Just a dollop of ricotta left because I got completely sidetracked for 3 hours on TikTok and forgot to go shopping? Toss that in too.
So, dear mushroom frittata with spinach and cheese, I love you for covering a multitude of sins, from sloth to gluttony to the pride I feel when I take you out of the oven and you look like you are being served at some bougie Brooklyn brunch bistro. Bless you.
What is a Frittata?
Whether you prefer to think of it as a lazy quiche, or a fuss free omelet, frittata is the low-effort, high-reward egg recipe of your dreams.
Though it starts stovetop in a skillet (like an omelet), a frittata mostly bakes (hands-free) in the oven, and is intended for feeding a crowd. While similar in appearance to a quiche, frittatas rely on the hot skillet (rather than a baking dish) to form a natural crust from the baked eggs.
Bottom line is, it’s a perfect egg-based meal and endlessly versatile, both in what you can put in, and when you can serve it – works for breakfast, lunch, dinner, brunch, late night snack.
How to Make a Mushroom Frittata
Easy Mushroom Frittata is one of the most tasty, simple dishes to satisfy any meal requirement – be it breakfast, brunch or brinner. Sauteed mushrooms, wilted spinach and creamy ricotta cheese nestled together in a bed of protein-rich soft eggs are fast and filling. Gluten free, keto friendly and vegetarian.
- Whisk eggs, sour cream, salt, and pepper in a bowl until just blended, but smooth. Set aside.
- Saute sliced mushrooms in butter until golden brown and crispy. If you’re new to sautéing mushrooms, get all of our tips here.
- Push mushrooms to edge of pan, then add the onions and cook until soft.
- Season the vegetables with garlic and fresh thyme, then add spinach and cook until just barely wilted.
- Add one more tablespoon of butter to the skillet. Once melted, pour in the egg mixture and gently shake the skillet to even out the eggs.
- Dot the ricotta over the top of the frittata, then cook 1-2 minutes more on stovetop, until the edges just start to firm up.
- Transfer the frittata to oven and bake until eggs are puffed but the center is still a little bit soft, about 15 minutes.
- Remove from the oven using mitts and rest 5 minutes, or until the edges gently pull from sides of skillet.
Chef’s Tips
- Try making your own ricotta cheese – it’s easier than you think!
- You need an oven-proof skillet for a frittata. A well-seasoned cast iron skillet or any all metal skillet works great.
- Use pastured eggs if available for best flavor and color.
- Only whisk until eggs and dairy are just blended, as over-beating will create too much air in the mixture.
- Browned edges are fine but to avoid an over-cooked frittata, remove from the oven when the center is slightly puffed and still jiggly.
What to Serve with Frittatas
We love frittatas for their endless versatility to serve any time of day, from breakfast or brunch to dinner or a late-night snack. For a full meal, keep the pairings simple:
- Leafy Green Salad: keep the meal light and bright with a simple salad. We love our Italian Salad or Autumn Crunch Salad, both served with tangy vinaigrettes.
- Po-ta-toes: mix it up! skip traditional home fries and choose between finger food (Air Fryer Potato Wedges) or fancy (Extra Crispy Rosemary Potatoes).
Storing and Reheating Mushroom Frittata
Cut into serving-size pieces first, then seal in an airtight container in the refrigerator for 3-4 days. I don’t recommend freezing because of the added dairy.
Reheat leftovers in the oven by wrapping in foil and baking at 300°F for about 20 minutes, or until warmed through. You can also reheat a slice of mushroom frittata in the microwave for about 30 seconds.
More Incredible Edible Egg Recipes
- Easy Asparagus Frittata
- Spinach and Onion Quiche *Healthy Classics*
- Crab Omelet with Avocado *Most Popular*
- Leftover Ham Frittata
- Spicy Breakfast Casserole *Keto Friendly*
- Instant Pot Egg Bites Two Ways
Did you make this mushroom frittata? I’d love to know how it turned out! Leave a comment and a rating below.
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Recipe
Mushroom Frittata with Spinach and Ricotta
Print Recipe Rate this Recipe Pin RecipeIngredients
- 12 eggs
- 2 tbsp sour cream or greek yogurt
- 2 tbsp fresh thyme leaves
- ½ tsp kosher salt
- ½ tsp ground pepper
- 3 tbsp butter
- 1 tbsp olive oil
- 1 lb mushrooms, sliced
- 1 medium vidalia onion, sliced
- 3 cloves garlic
- 4 oz baby spinach
- ½ c ricotta cheese
Instructions
- Heat the oven to 425°F.
- In a large bowl, whisk the eggs, sour cream, salt, and pepper until smooth. Set aside.
- Melt 1 tbsp butter and oil in an oven safe skillet over medium high heat; add mushrooms and toss to coat in the fat. Saute, stirring every 4-5 minutes, until they release their liquids and are golden brown and crisp, about 15 minutes.
- Push the mushrooms to the edge of the pan. Add the onions and cook until the edges just barely start to brown, about 5 minutes.
- Add the garlic and thyme to the skillet and toss to combine with the onions and mushrooms; saute, stirring constantly, for 1 minute.
- Add the spinach to the skillet; saute, tossing frequently, until wilted.
- Add the remaining tablespoon of butter to the skillet and let it melt. Once melted, pour in the egg mixture and gently shake the skillet to evenly distribute.
- Dot the ricotta over the top of the frittata. Cook 1-2 minutes more, or until the edges of the frittata are just starting to firm up.
- Transfer the skillet to the oven. Bake until the eggs are puffed but the center is just slightly soft (it will have a slight jiggle to it), 14-16 minutes.
- Remove the skillet from the oven using oven mitts and place it on a cooling rack. Cool at least 5 minutes, or until the edges gently pull from the sides of the skillet.
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