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Frittata Recipe With Mushrooms, Baby Spinach, and Cheese

I have a sizable tried-and-true cookie recipe file, but I am always eager to discover new ones. Who doesn't love cookies?

Mushroom, baby spinach, and cheese frittata

Mushroom, baby spinach, and cheese frittata

Stove-Top Frittata (No Oven)

Making a classic frittata often requires the use of a stove as well as an oven to complete the cooking process. I avoid using the oven in my recipe 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 can then 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


  • 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


  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

© 2020 Peggy Woods