This frittata with spinach and mushrooms is fantastic! Want a veggie with superhuman health benefits? Attempt spinach. It is loaded with antioxidants, vitamins, and minerals.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
- 4 eggs or equivalent egg substitute
- 1 cup part-skim ricotta cheese
- ¾ cup freshly grated Parmesan cheese
- ¾ cup chopped portobello mushrooms
- ½ cup finely chopped scallions with some green tops
- ¼ teaspoon dried Italian seasonings
- 1 pinch Salt and pepper, to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill it with spinach mixture.
- Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges, and serve.
Nutrition Facts
| Calories | 163 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 145 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 5 g |
| Sodium | 310 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I made many changes due to a lack of ingredients. Yogurt and sour cream instead of ricotta cheese. Mozarella and Gorgonzola to make up for a shortage of parmesan, regular mushroom instead of portobello, and sauteed yellow onion instead of green onion. Still yummy. I browned it on broil for 2 minutes to get a nice brown top.
I added way more mushrooms than the recipe calls for, but I was still overwhelmed by the spinach and onion flavors. The ricotta did little to nothing to add to the taste, but it does seem to have added extra bulk to the final result, making the spinach seemingly multiply in amount/volume. Might be better with feta or mozzarella cheese to add salt and flavor variety (other than vegetable). For a lunchtime meal, I do appreciate the nutrition of it as a whole.
This was good after I made a few revisions: add 1-2 more eggs, decreased spinach by half, carmelized half a small onion and sautéed mushrooms in same pan then address them (bitter &all) to egg mixture. I topped with crispy crumbled bacon (it needs the extra flavor). Let set up at least 5-8 mins before serving.
This recipe is wonderful–I make it often. My changes are cottage cheese instead of ricotta, a little cayenne pepper, only 1/2 cup parmesan instead of 3/4, and gobs more veggies. I include onion, bell pepper, mushrooms, fresh spinach, zucchini if I have it, tomatoes; some people might like to add broccoli or cauliflower. I just saute them in olive oil until tender and add to the egg mixture. At the end add a little shredded cheese on top for the last 5 minutes or so of baking. So good!
Turned out great! I used Boursin cheese instead of ricotta.
Love this recipe. Make this almost every week. I use whatever vegetables I have – mushrooms, spinach, chard, peppers, etc. I have even included cooked and crumbled sausage. I recommend sautéing vegetables first, then drain liquid. Perhaps the person whose frittata did not set either did not defrost and drain the spinach thoroughly enough (if using frozen) or did not saute’ then drain the mushrooms or fresh spinach. Both of these vegetables tend to create a decent amount of liquid if they’re not cooked ahead of time.
good recipe – added a little hot sauce which worked – served sausage on the side because I was concerned the sausage in the frittata would be greasy – the sausage went very well with the frittata and the home fries also on the side
I’ve made this many many times. I’ve used all different veggies, I have added crispy turkey bacon sometimes. I’ve even substituted sour cream when I was out of ricotta. This recipe is so versatile and always delicious!
OMGOODNESS!!! So Good!!! Easy to do. Instead of a pie plate I put it in a cast iron 10in pan…it fit perfect…usually 9 in pie pan I have to be cautious about spill over…this didn’t. Husband loved it. Will definitely be making the more than once. Great for that I want something light and at 167 calories, you can’t do much better. Enjoy!!!
We love it! I had a 12 oz. bag of frozen spinach and it worked. Other than that I didn’t change a thing. I might try it with frozen chopped broccoli.
We really enjoyed this dish. It was my first attempt at making a frittata and with the exception of missing the oven temperature being 180C not fahrenheit …which I didn’t realize until it was in the oven for 15 minutes (and not cooking) it still turned out great for dinner….once I turned up the heat. Silly mistake on my part…but, super tasty. Will be making it again this week!
Followed the recipe as it is. It was delicious and so easy to make. I definitely will be making this again!
Loved it!! The only change I made was adding garlic powder and cayenne pepper. I don’t like eggs that much and it was delicious. I topped it off with a dab of light sour cream and hot sauce. Yum!
I was looking for a way to use up some scallions, mushrooms, spinach and leftover ricotta I had in the fridge. Imagine my delight at finding this recipe! I made it exactly according to recipe, except added two slices of cooked bacon, crumbled (so my husband would be willing to try it). In the end, it was easy to make (set in the middle just fine), tasted good and once my husband added A LOT of salt and pepper, he ate two large servings.
Like this recipe but it had too much spinach in it. Would cut the spinach in half and maybe a little more spices.
A delicious and simple change of pace for egg preparation. Takes a little bit longer to prepare than some recipes but the results are well worth it. Feel free to substitute whatever vegetables you may desire and enjoy!
I sauteed half the mushrooms with garlic and shallots and used the other uncooked. Obviously, bacon and red pepper also were added. a smackeral of sharp cheddar and an extra egg. (Added too many extra things:) Delightful. Don’t forget to squeeze out extra moisture from fresh cooked spinach
Great food! Tasted amazing! Cooked to perfection! I would recommend it for a weekend breakfast.
Really great starter recipe for a frittata. I made a lot of modifications using this as a base recipe and it turned out great.
Very nice recipe,can add more veggies and cheeses if you want.
I made this with 12oz mozzarella cheese since I had several rolls in the freezer. It was almost like a crustless pizza.