Mushroom Lover’s Frittata with Spinach and Cheese
This Mushroom Lover’s Frittata with Spinach and Cheese is a great meatless dish for breakfast, lunch, or dinner! And this tasty frittata is low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet friendly. Use Breakfast Recipes to find more recipes like this one.
Doesn’t everyone love a frittata? If you’re not familiar with them, frittatas are a type of Italian omelette that’s not folded, but instead cooked on top of the stove, and then browned under the broiler to finish. This is such a perfect dish for a quick breakfast, lunch, or even dinner.
I’ve been making frittatas for quite a long time, but my frittata preferences have evolved over the years, and now I make them heavy on the veggies in proportion to the eggs, kind of similar to the Spanish egg dish called a tortilla, where eggs are mostly used to bind the ingredients together.
In this recipe I used 12 ounces of brown Cremini mushrooms for lots of mushroom flavor. I made this a few weeks ago, just fooling around in the kitchen on a weekend, but when I loved the way it turned out, I made it again so I could write down the recipe and take these photos for the blog. If you like mushrooms, this is a delicious and easy meal.
Saute brown Cremini mushrooms (also called Baby Bella mushrooms) for about 5 minutes in olive oil. You can use any type of mushrooms here, but I’d pick something with more flavor than plain white mushrooms. When mushrooms are softened, add green onions and spinach and cook a couple of minutes. Then add the cheese and let it melt into the veggies for a minute before you pour in the eggs. The frittata is cooked with a lid on for about 15 minutes, then finished with 2-3 minutes under the broiler. You can skip the broiling step if you don’t have a broiler-proof frying pan, but I think it makes it really look and taste especially good to have a nice browned top to the frittata.
Other Low-Carb Frittata Recipes from Kalyn’s Kitchen:
Frittata with Canadian Bacon, Green Onions, and Cheese
Asparagus and Tomato Frittata with Havarti and Dill
Asparagus and Fresh Mozzarella Frittata with Parmesan and Chives
Garden Veggie Frittata with Chives and Parmesan
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Mushroom Lover’s Frittata with Spinach and Cheese
This Mushroom Lover’s Frittata with Spinach and Cheese is a great meatless dish for breakfast, lunch, or dinner!
- 12 oz. mushrooms, cleaned and sliced (I buy the pre-sliced mushrooms for this. If you’re slicing your own, don’t make slices too thin.)
- 2-3 tsp. olive oil (will depend on the pan)
- 1-2 green onions, sliced
- 2 cups chopped baby spinach leaves (washed and dried)
- 6 eggs
- 1/2 tsp. Spike Seasoning (or more)
- 1/2 cup grated low-fat mozzarella cheese, plus a tiny bit more to sprinkle on top if desired
- 1/4 cup Parmesan cheese
- Preheat broiler.
- Use a 12 inch frying pan with a non-stick surface for best results with this recipe. Spray bottom and sides of pan with olive oil or non-stick spray. (Spraying the sides is fairly important or the eggs will stick to the sides, making it hard to get pieces out.)
- Heat 1 tsp. olive oil over medium heat. Add mushrooms, season with spike seasoning, and saute about 5 minutes, until mushrooms are softened and liquid has evaporated.
- Add a tiny bit more oil, then add green onions and spinach to mushrooms and saute 2-3 minutes, until spinach has wilted quite a bit.
- While spinach is wilting, beat eggs well.
- Sprinkle cheese over wilted spinach/mushroom mixture and let melt about 1 minute. Then pour eggs over, using a fork to separate the veggies so egg runs down between vegetable pieces. (You can sprinkle a tiny bit more cheese over the eggs if desired.)
- Cover pan with lid, reduce heat to very low and cook about 15 minutes, or until eggs are nearly set but still slightly soft in spots.
- Remove lid and put frittata under the broiler for 3-5 minutes (depending on how close to the heat you have it) until the top is nicely browned and eggs are set.
- Let cool about 2 minutes, then slice like a pie into six pieces. Serve hot.
This is delicious with a dollop of sour cream. You can make this on the weekend and store in plastic containers in the fridge, then heat one for breakfast every day. (Be careful not to microwave too long or the eggs will turn rubbery.)
Recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is perfect for low-carb and low-glycemic diets, including the South Beach Diet.
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