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Frittata Recipe With Mushrooms, Baby Spinach, and Cheese

My husband and I are what could be called "foodies." We enjoy sampling and discovering new and different foods from all areas of the world.

Mushroom, Baby Spinach, and Cheese Frittata

Mushroom, Baby Spinach, and Cheese Frittata

Stove-Top Frittata (No Oven)

Making a classic frittata often makes use of a stove as well as an oven to complete the cooking process. In my recipe, I avoid using the oven by merely using a tight-fitting cover over the sauté pan. The result is the same. One has a fluffy egg dish filled with ingredients that can make breakfast, brunch, lunch, or dinner come together in just a few moments.

Using already-cooked ingredients, such as mushrooms with some table onions that I had on hand, made the following preparation easy peasy! Those had been sautéed a few days earlier and were on hand to add to other recipes. I often do that, particularly with a large batch of cremini mushrooms we purchase from Costco. I then can add the cooked versions to soups, pasta, or other foods.

Cook Time (Mushrooms Sautéed in Advance)

Prep timeCook timeReady inYields

5 min

5 min

10 min

2 hearty entrée portions

Ingredients

  • 1 tablespoon olive oil
  • 4 eggs, scrambled
  • 2/3 cup mushrooms with table onions, sauteed ahead of time
  • 2/3 cup cheddar jack cheese, shredded
  • large handful organic raw baby spinach
  • Salt and pepper, to taste
  • Grape or cherry tomatoes, used to garnish the plate
Main ingredients for the frittata recipe

Main ingredients for the frittata recipe

Instructions

  1. Heat the olive oil in a non-stick sauté pan on the stove over medium-high heat.
  2. Add the cooked mushroom mixture sautéed ahead of time to warm it up.
  3. After the mushrooms are warm, add the raw organic baby spinach and mix with the mushrooms until it barely shows signs of wilting (around 30 to 45 seconds should be enough time).
  4. Pour in the scrambled eggs and immediately top with the shredded cheese, salt, and pepper.
  5. Cover the sauté pan with a tight-fitting cover and cook until the top of the frittata is firm and fluffed up. The timing should be about 3 to 4 minutes over medium-high heat.
  6. Cut and serve into portions on a plate garnished with the sliced tomatoes.

Alternate Ingredients

The beautiful thing about this recipe is that it can easily be adjusted to what people may have on hand. Here is a dish where leftovers or pantry items can be put to good use. Look around and let your imagination soar! You might be pleasantly surprised.

Other optional ingredient suggestions include some of the following:

  • Roasted vegetables
  • Crumbled bacon
  • Sun-dried tomatoes
  • Bell peppers or spicier varieties
  • Ham or sausage
  • Fresh herbs to your liking
  • Smoked salmon
  • Cheeses like feta, goat, and other varieties
  • Cooked potatoes or broccoli
  • Crab
  • Canned artichokes
  • Asparagus
  • Peas
  • Arugula or kale
  • Onions or garlic
  • Leftover cooked pasta

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2020 Peggy Woods

Comments

Peggy Woods (author) from Houston, Texas on August 20, 2020:

Hi Marlene,

When we purchase a large container of mushrooms from Costco, I often saute them and then have them on hand for recipes such as this one. Glad you like that idea! It makes other meal preparations so much easier.

Marlene Bertrand from USA on August 20, 2020:

This dish looks absolutely delicious! And, the most clever thing I ever heard of is the idea of sauteeing the mushrooms ahead of time. Love it!

Peggy Woods (author) from Houston, Texas on August 18, 2020:

Hi Nithya,

Yes, this recipe is so simple to make, and I do it quite often using different ingredients.

Nithya Venkat from Dubai on August 18, 2020:

This recipe is delicious and is easy to make. The instructions are clear, easy to follow with great photos, thank you for sharing.

Peggy Woods (author) from Houston, Texas on August 13, 2020:

Hi C E Clark,

The quickness and ease of this recipe make it nice, especially this time of year. It is blistering hot down here right now also. I think twice before wanting to use the oven these days. It just makes the AC work harder to keep the house cool. Thanks for the shares.

C E Clark from North Texas on August 12, 2020:

This looks yummy, and it's quick to prepare, too! That is a definite plus anytime, but especially when it's so hot. Was 105º F. most of the day here, and heating the place up is the last thing anyone wants to do. I like the veggies included, too.

Posting this on AH & FB.

Hope you are managing to stay safe and healthy . . .

Peggy Woods (author) from Houston, Texas on August 11, 2020:

Hi Adrienne,

We often have spinach and mushrooms in our house, so this is an easy meal to prepare without taking a lot of time. I hope that you enjoy this recipe.

Adrienne Farricelli on August 11, 2020:

This recipe sounds delicious, combining spinach and mushrooms. I too like to purchase organic baby spinach (when I find it.)

Peggy Woods (author) from Houston, Texas on August 07, 2020:

Hi Devika,

I am pleased that you like the ingredients in this particular frittata recipe. Enjoy!

Devika Primic on August 07, 2020:

A recipe filled with healthy ingredients. I like the idea of the ingredients sounds and looks delicious. Cheese is one of my favorites. All are on my op of the list foods. Great combination and definitely worth a try.

Peggy Woods (author) from Houston, Texas on August 06, 2020:

Hi Rosina,

I hope you enjoy this recipe. Enjoy it with your favorite beverage or even water. Cheers!

Rosina S Khan on August 06, 2020:

Yes, Peggy, this Frittata recipe looks delicious and easy to prepare and could go along well with a drink, hot or cold. Thank you for sharing.

Peggy Woods (author) from Houston, Texas on August 05, 2020:

Hi Eldon,

Some champagne or Prosecco would make a good accompaniment to this frittata dish if enjoying it for brunch. Of course, others might like orange juice, milk, coffee, tea, etc.

Eldon on August 05, 2020:

Sounds and looks really good. Nice brunch dish to serve with a dry Prosecco.

Peggy Woods (author) from Houston, Texas on August 05, 2020:

Hello soamyaa srivastava,

I hope you enjoy the frittata as much as we did in eating it.

Peggy Woods (author) from Houston, Texas on August 05, 2020:

Hi Linda,

The beauty of this recipe is its ease in creation. It is also tasty! Thanks for your comment.

soamyaa srivastava on August 05, 2020:

beautiful recipe, i cant wait to try it.

Linda Crampton from British Columbia, Canada on August 04, 2020:

Your frittata looks delicious, Peggy. It sounds easy to make as well as tasty. The photos are lovely.

Peggy Woods (author) from Houston, Texas on August 04, 2020:

Hi Liz,

Sometimes it is fun to make more time-consuming and elaborate recipes, but ones like this can become a mainstay for quick and easy meals.

Peggy Woods (author) from Houston, Texas on August 04, 2020:

Hi Danny,

So glad to know that you enjoyed reading this recipe. We like all kinds of frittatas and happened to have the ingredients on hand to make the one featured here.

Peggy Woods (author) from Houston, Texas on August 04, 2020:

Hi Dale,

Like you, we are fond of mushrooms and incorporate them into many of our meals. Glad you like the sound of this frittata recipe.

Liz Westwood from UK on August 04, 2020:

This is definitely my kind of recipe. It's quick, easy and is so versatile that it can be made from store cupboard ingredients or whatever I have to hand. Your article is extremely well-presented. Definitely one to bookmark.

Danny from India on August 04, 2020:

I can't resist the temptation. I love frittatas and the recipe you shared looks delicious.

Dale Anderson from The High Seas on August 04, 2020:

Another great fritata to try! I'm a sucker for anything that includes mushrooms in the ingredients.

Peggy Woods (author) from Houston, Texas on August 04, 2020:

Hi Rachel,

Thanks for your comment. I am always happy to see what you are cooking or baking on your site.

Rachel Alba on August 04, 2020:

Hi Peggy. I love frittatas and yours look so good. Thanks for sharing your recipe.

Blessings to you.

Peggy Woods (author) from Houston, Texas on August 04, 2020:

Hi Pamela,

As I wrote, this is easy-peasy to prepare. Beginning cooks could easily make this recipe.

Peggy Woods (author) from Houston, Texas on August 04, 2020:

Hi Bill,

If you do not like spinach, you could easily substitute other food items you prefer eating in this frittata recipe. It is very versatile!

Peggy Woods (author) from Houston, Texas on August 04, 2020:

Hi Bill,

Yes, this frittata recipe is easily customized to suit various flavor combinations. Happy to know you enjoyed this article.

Peggy Woods (author) from Houston, Texas on August 04, 2020:

Hi Lorna,

I have often used some leftover baked potato to add to egg dishes like this one. In fact, when we are baking potatoes, I frequently do an extra one to have on hand for other uses.

Peggy Woods (author) from Houston, Texas on August 04, 2020:

Hi Rajan,

You offer so many delicious sounding recipes on your site. Thanks for leaving a comment on my frittata piece.

Peggy Woods (author) from Houston, Texas on August 04, 2020:

Hi Chitrangada,

Since you are familiar with already making frittatas, you know how easy it is. I hope you enjoy the flavor combinations that I used in mine when you give it a try.

Pamela Oglesby from Sunny Florida on August 04, 2020:

This looks like a delicious dish, Peggy. The recipe does not sound difficult either Thank you for sharing it.

Bill Holland from Olympia, WA on August 04, 2020:

You lost me with the spinach, Peggy, but Bev will love this. :) For her I thank you!

Bill De Giulio from Massachusetts on August 04, 2020:

This looks great, Peggy. Looks like a quick and easy recipe that even I can handle. Love the photos and the list of optional ingredients so we can customize to our liking. Great job.

Lorna Lamon on August 04, 2020:

I love recipes that don't take a great deal of time and you can use up various ingredients. I like the idea of sauteing the mushrooms, so I will definitely be trying out this tasty dish. I have used leftover potatoes cut into cubes for a similar recipe.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on August 03, 2020:

The frittata looks so yummy and is easy to make. Thanks for sharing the recipe.

Chitrangada Sharan from New Delhi, India on August 03, 2020:

Wonderful Frittata recipe, sounds delicious and wholesome.

I liked your combination of ingredients. I do make Frittata, but with some different ingredients. I would like to try it with the ingredients, which you have suggested above.

Thanks for sharing.

Peggy Woods (author) from Houston, Texas on August 03, 2020:

Hi FlourishAnyway,

Yes, teens could easily accomplish making this type of dish. Thanks for sharing it with your nephews and nieces.

Peggy Woods (author) from Houston, Texas on August 03, 2020:

Hi Abby,

That is one advantage of using this easy recipe. It does not take much time to make it, so you can get food on your plate quickly.

Peggy Woods (author) from Houston, Texas on August 03, 2020:

Hi Liza,

Try some leftover pasta sometimes in a frittata. I am sure you will like it since you already make this dish.

FlourishAnyway from USA on August 03, 2020:

Looks like an excellent brunch idea! I like your list of optional add-ins as well. Your photos are very pleasing and really add to this recipe. This is something that is easy enough that a teen could learn to do it; I like that and will bookmark it for nephews and nieces.

Abby Slutsky from LAFAYETTE HL on August 03, 2020:

It is nine o'clock, and I have not eaten yet. I make something similar, but I will try yours. Five minutes sounds good.

Liza from USA on August 03, 2020:

I can eat a frittata anytime breakfast, lunch, or dinner. I love all ingredients you've used to make the frittata, Peggy. I also like the alternative elements you've mentioned for making a frittata. However, I have never tried smoked salmon or leftover cooked pasta in the frittata. I'm sure it tastes delicious. Thank you for sharing the recipe, Peggy.

Peggy Woods (author) from Houston, Texas on August 03, 2020:

Greetings, Drew.

Enjoy this recipe with my blessings, and feel free to alter the ingredients to your liking.

Peggy Woods (author) from Houston, Texas on August 03, 2020:

Hi John,

Glad you like the sound of it. Making this recipe is a great way to use up bits of leftovers. Enjoy!

Drew Agravante from Philippines, Currently in Qatar on August 03, 2020:

Very mouth-watering. The flavorful colors seem to be triggering something within my stomach. Thanks for the recipe, I'll buy the ingredients once I get to the supermarket.

John Hansen from Queensland Australia on August 03, 2020:

This looks so easy and delicious, Pegg. I always have leftovers in the fridge so this is certainly a “can do“ recipe for me. Thanks for sharing.