How to Make a Frittata

spinach and mushroom frittata on a white plate with a fork

Frittatas are a quick and easy way to eat a nutritious meal for breakfast, lunch, or dinner. This version featuring spinach, mushrooms, and creamy feta cheese is super flavorful and can be ready in just 10 minutes.

Course Breakfast, Brunch

Cuisine American, Italian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 141

Author Kim

Ingredients

2 tablespoons unsalted butter
1 cup fresh sliced mushrooms
3 cups fresh baby spinach
8 large eggs
¼ cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
½ cup feta cheese crumbles

Instructions

Preheat the broiler to high. Melt butter in a 10- to 12-inch oven-safe sauté pan or well-seasoned cast iron skillet over medium heat. Add the mushrooms and cook about 2 minutes, stirring occasionally, until mushrooms are tender. Add the spinach and cook another 1 minute until spinach is wilted.
Meanwhile, whisk together the eggs and milk in a medium bowl and season with salt and pepper. Add eggs to the skillet with the spinach and mushrooms and cook for 3-4 minutes, stirring gently every minute or so. Once the eggs begin to set but are still slightly runny on top, sprinkle on the feta cheese. Move the skillet under the broiler (in the oven) and cook for 1-2 minutes, until the eggs are set and the cheese begins to melt.
Slide the frittata out onto a cutting board, slice, and serve.

Notes

You don’t need to follow this exact recipe when it comes to the vegetables you use in your frittata. For an 8 egg frittata, stick to about no more than 2 cups of fresh vegetables, depending on the vegetable. With greens like spinach or kale, you can add more.
To use leftover veggies in the frittata, re-warm them in the skillet before mixing with the egg mixture. Use about 2 cups of previously cooked vegetables.
A frittata keeps for a few days in the fridge and reheats well. It’s even a great option for lunches. Put between a couple of slices of bread or crumble in a tortilla for a quick and easy meal. A frittata will also freeze well for up to 3 months.

Photos by Danielle from Our Salty Kitchen.

Nutrition