Cheesy Spinach & Mushroom Frittata

Frittatas are the brunch MVP—versatile, hearty, and perfect for sharing (or saving for later). This cheesy spinach and mushroom version has been a staple in our kitchen for a long time. It’s one of those dishes we reach for when we want something warm, filling, and nourishing without spending hours at the stove.

What we love most about this frittata is the way it strikes that balance between simple and satisfying. Earthy mushrooms, wilted spinach, and creamy eggs all tied together with melted cheese—it’s the kind of dish that works just as well for a weekend brunch as it does for a grab-and-go breakfast throughout the week.

We’ve made it for family get-togethers, slow Sunday mornings, and even dinner when we’re not in the mood to cook anything complicated. It’s easy to prep, bakes in one pan, and makes the kitchen smell amazing while it’s cooking. Plus, it’s endlessly customizable, so you can toss in whatever you have on hand and still end up with something delicious.

Cheesy Spinach & Mushroom Frittata

A hearty and satisfying keto frittata baked with spinach, mushrooms, eggs, and cheese. This one-pan dish is perfect for brunch, meal prep, or an easy low-carb dinner.

Cuisine: American, Healthy Courses: Breakfast, Brunch, Lunch, Meal Prep

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Prep Time 10 mins Cook Time 25 mins Rest Time 5 mins Total Time 40 mins Difficulty: Beginner Servings: 6 Calories: 310

Ingredients

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• 8 large eggs

• ¹⁄₄ cup heavy cream

• 1 tbsp olive oil or butter

• ¹⁄₂ cup diced onion

• 2 cups sliced mushrooms (white or cremini)

• 2 cups fresh baby spinach

• 1 cup shredded cheddar or Gruyère cheese

• ¹⁄₂ tsp sea salt

• ¹⁄₄ tsp black pepper

• Optional: fresh parsley or chives for garnish

Instructions

1. Preheat oven: Set to 375°F.
2. Sauté veggies: In an oven-safe skillet (cast iron works great), heat olive oil or butter over medium heat. Add onion and mushrooms, cooking until soft and lightly browned (5–7 minutes).
3. Wilt the spinach: Add spinach to the skillet and cook for 1–2 minutes, just until wilted.
4. Whisk the eggs: In a bowl, whisk together eggs, heavy cream, salt, and pepper.
5. Combine & top: Pour egg mixture over the sautéed veggies. Sprinkle cheese evenly on top.
6. Bake: Transfer skillet to oven and bake for 20–25 minutes, or until the center is set and the top is lightly golden.
7. Cool & serve: Let cool for 5 minutes before slicing. Garnish with fresh herbs if desired.

Nutrition Facts

Servings: 6 ServingCalories:310kcalTotal Fat:23gSaturated Fat: 10gTotal Carbohydrate:4gDietary Fiber: 1gSugars: 2gProtein:20g

Note

Substitutions & Variations

• Dairy-free? Use coconut cream and a dairy-free cheese alternative.
• Add protein: Stir in crumbled sausage, bacon, or diced ham for extra protein.
• Change the veggies: Swap spinach for kale, or add diced bell peppers or zucchini.
• Want spice? Add a pinch of red pepper flakes or a few dashes of hot sauce.

Keywords: keto frittata recipe, mushroom spinach frittata keto, keto brunch egg bake, low carb egg casserole, cheesy spinach frittata

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