Mushrooms and Spinach Egg Skillet
This Mushrooms and Spinach Egg Skillet is a tasty one pan egg dish that’s easy to make, low-carb, and makes eight servings! This is perfect to make ahead and reheat portions for a quick breakfast.
PIN Mushrooms and Spinach Egg Skillet to try it later!
This Mushrooms and Spinach Egg Skillet is an updated version of a recipe I made many years ago. It’s a tasty combination of mushrooms and spinach with eggs and plenty of cheese, and when I updated the photos I couldn’t resist using a slightly bigger pan for more servings. Because if you’re going to go to the trouble to make a tasty egg dish like this, you probably wouldn’t mind being able to reheat it for breakfast for a couple of days, right?
I used two full cups of grated Mozzarella in this recipe for lots of cheesy flavor, but you can certainly use less cheese if you prefer. And if you like the sound of mushrooms and spinach with eggs, this is a delicious and easy meatless dish that would be good any time of day. And hope you enjoy trying this if you’re a mushroom lover!
The original recipe used a smaller frying pan and was called a frittata and you can see the printer-friendly version of that if you were a fan. This new version is definitely more of an egg skillet, and I’m adding it to the category for Skillet Meals.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- mushrooms, cleaned
- Olive Oil (affiliate link)
- green onions
- baby spinach
- eggs
- Spike Seasoning (affiliate link), or other all-purpose seasoning blend
- grated mozzarella cheese
What Mushrooms did we use for Mushrooms and Spinach Egg Skillet?
For the updated version of this recipe I used 16 ounces of brown Cremini mushrooms for lots of mushroom flavor, with a 5 oz. package of baby spinach (which didn’t have to be washed or chopped!)
What is an Egg Skillet?
An Egg Skillet is simply a breakfast dish with eggs that’s cooked all in one skillet.
What kind of pan is best for an egg skillet?
Any non-stick frying pan that’s good for cooking eggs and large enough to hold all the ingredients will work for this recipe.
Want more ideas for Low-Carb Skillet Meal?
Check out my round-up of Low-Carb and Keto Skillet Meals if you like the idea of cooking a whole meal in one pan.
How to make Mushrooms and Spinach Egg Skillet:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Heat olive oil and saute brown Cremini mushrooms for about 5 minutes.
- While mushrooms cook, beat eggs.
- Measure out 2 cups of grated Mozzarella, or less.
- When mushrooms are done, add with green onions and then spinach and cook a couple of minutes.
- Add eggs, using a turner to separate veggies so eggs run down.
- Add half the cheese and stir into the eggs.
- Then cook with a lid on for 4 minutes, or until eggs are set but still soft.
- Top with the rest of the cheese, serve hot and enjoy!
More Eggs with Mushrooms or Spinach:
- Spinach and Mozzarella Egg Bake
- Baked Eggs with Mushrooms and Parmesan
- Crustless Breakfast Tarts with Mushrooms
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Mushrooms and Spinach Egg Skillet
Mushrooms and Spinach Egg Skillet is a great meatless dish for breakfast, lunch, or dinner!
Ingredients
- 16 oz. mushrooms, cleaned and sliced (see notes)
- 1 T + 1 tsp. olive oil (will depend on the pan)
- 4 green onions, sliced
- 5 oz. package baby spinach leaves
- 12 eggs
- 1 tsp. Spike Seasoning
- 2 cups grated mozzarella cheese, divided
Instructions
- I used a large non-stick skillet that was 12 inches across and about 3 inches deep for this recipe.
- Heat 1 T olive oil and then saute brown Cremini mushrooms for about 5 minutes.
- While mushrooms cook, beat eggs until the whites and yolks are well-combined.
- Measure out 2 cups of grated Mozzarella (or the amount you prefer.)
- When mushrooms are softened and lightly browned, add another tsp. oil with green onions and then spinach and cook a couple of minutes.
- Then add eggs, using a turner to separate the veggies so eggs run down to the bottom of the pan.
- Add about half the cheese and stir into the eggs.
- Then cook with a lid on for about 4 minutes, or until eggs are set but still soft.
- Top with the rest of the cheese, serve hot and enjoy!
Notes
I buy the pre-sliced Cremini mushrooms for this recipe. If you’re slicing your own, don’t make slices too thin.
You can make this on the weekend, cut into eight wedges, and store in the fridge, then reheat for breakfast. (Be careful not to microwave too long or the eggs will turn rubbery.)
Recipe created by Kalyn.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 219Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 301mgSodium 487mgCarbohydrates 5gFiber 2gSugar 2gProtein 18g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Mushrooms and Spinach Egg Skillet is perfect for low-carb and low-glycemic diets, including the original South Beach Diet.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This egg skillet recipe with mushrooms and spinach was first posted as a frittata in 2008. The recipe was last updated with more information in 2024.
42 Comments on “Mushrooms and Spinach Egg Skillet”
Can I put this in the oven to bake instead..?
I’m sure you can but I haven’t done it that way so I wouldn’t be able to give exact instructions. I’d cook at 375F for about 25-30 minutes, but that is just a guess. I’d still pre-cook the mushrooms.
I would like to make a smoked salmon, capers, onions tomatoes cheddar friatta. Recipes?
I don’t have a frittata recipe with ingredients close to that, and It seems like a lot of things with different cooking times, so I couldn’t guess how to do it without trying it. I assume if you entered those ingredients into Google with the word “frittata” might work. I would start there.
Eggs, cheese, and lots of 'shrooms… What's not to love. Pinned!
I use my cast iron black frying pan when I make frittatas.. Works great~
Thanks Heather!
Mmmmmmmm!!! I can't wait to make this!! You really are an incredible cook!
Jill that's just a cheap pan I bought at Big Lots! It's not completely ovenproof, but when I broil the frittata I just keep the handle hanging out of the oven!
Looks absolutely delicious! What pan do you use, if you don't mind me asking? I don't think I have a skillet that is broiler proof. Would love to buy a nonstick broiler proof pan.
I'm glad people are liking this! Lacey, yes a non-stick pan will make a big difference here.
Mmm! Just tried this with Mushrooms, Garlic, and Asiago-Parmesean grated cheese and it turned out lovely. I will definitely use a nonstick pan next time, though! Thanks!
Made it yesterday. Fabulous!!
Mmmmmm…frittata..one of my favorites and that looks fantastic!
Great frittata Kalyn! I love light dishes and this one looks yummy too.
I think it’s interesting how many people have commented on this simple recipe. Obviously I’m not the only one who loves dishes like this.
Simona, love the idea of growing your own mushrooms. That does sound really fun.
I am currently growing this kind of mushroom in my house. I am not yet sure whether it is worth it, money wise, but it is certainly a lot of fun to see them growing. I got the kit from a local vendor and it is called Mushroom Adventures.
Mmmm, this looks good, Kalyn!
-Elizabeth
frittata must be the dish for the vegetable gardener. a great way to use home grown veg
thanks
That frittata looks so good! Nice and simple and yet so tasty.
that is a truly gorgeous and soul-satisfying meal.
Being a mushroom lover, this is right up my alley! Looks great.
Yum…perfect Sunday morning recipe! Thanks for posting it!
How do you do it, Kalyn? I just finished a generous lunch and you’ve got me hungry with this.
I love baby bellas too–and Trader Joe’s sells them already sliced and cheap–but I’ve been rediscovering the joys and health benefits of plain old button mushrooms lately.
Yes–I love a good frittata, and that looks like a great one! All those mushrooms would make it extra special for me.
It is a perfect meal…I just made one very similar…great minds think alike, I guess. 😉
Kalyn, Great minds think alike? LOL
My frittata this morning was onion, green pepper, shitake mushrooms, with a tiny bit of cheddar and a few crumbles of bacon (mostly SB friendly). I have never posted here before, but needed to say an enormous THANK YOU for the Tilapia with Warm Tomato Relish that I just finally tried this weekend. It was totally divine! I have shared the recipe with several friends who agree it is awesome.
I am a mushroom lover! This looks yummy!
I think frittatas are great for dinner. My hubby though would beg to differ. This sounds yummy!
Thanks for the nice thoughts everyone.
Meeta, you know I would never argue against using Feta, it’s one of my favorite flavors.
I agree this would also be categorized as my idea of a great frittata. I can also imagine some feta to substitute the mozzarella.
I’ve bookmarked this! It sounds great, I love frittatas.
This sounds delish! It may just be on the menu tonight!
Kalyn, your frittata is “molto bene”…great for lunch or light dinner.
This is my idea of a great frittata, too. I often make them for dinner with whatever veggies I have in the house — asparagus and mushroom, with a bit of red bell pepper, is a favorite combination. They’re also good at room temperature, cut into small pieces, as part of a brunch buffet.
I am a big fan of dishes like this! I made an awesome Chard and Roasted Pepper Frittata that I think was one of my favs. http://melecotte.blogspot.com/2007/08/chard-and-roasted-pepper-frittata.html
Kalyn, I could eat frittatas all day long, I think. This combo sounds delicious — and it looks great, too! I agree with you — I love making them so there’s more focus on the “stuff” inside than the egginess. Perhaps it’s because I lived in Spain for awhile?
Great looking frittata, Kalyn. Thanks for the link!
I love frittatas! Here are a couple other great frittata ideas:
Asparagus, red pepper and Manchego Frittata
Arugula and Goat Cheese Frittata
That is totally my kind of breakfast! I looks healthy and delicious and I love all the mushroom goodness! So Yum!! Thanks for sharing!
Kaylyn this would be perfect for our 2nd annual Pullet Surprise. I love, love frittata’s, all kind. Must try this………thanks!!!
http://pbetouffee.blogspot.com/2008/02/second-annual-pullet-surprise.html
Yes, please! (I so miss frittatas since I had to give up eggs.) This one looks unbelievably good.
And hey, thanks for the shout-out on my blue corn chip version. 🙂