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Kalyn's Kitchen

Mushroom Lover’s Frittata with Spinach and Cheese

This Mushroom Lover’s Frittata with Spinach and Cheese is a tasty low-carb egg dish that’s quick and easy to make! Use Breakfast Recipes to find more recipes like this one.

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Mushroom Lover's Frittata with Spinach and Cheese found on KalynsKitchen.com

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.

Mushroom Lover's Frittata with Spinach and Cheese found on KalynsKitchen.com

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.

Mushroom Lover's Frittata with Spinach and Cheese found on KalynsKitchen.com

Other Low-Carb Frittata Recipes from Kalyn:

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


  1. Preheat broiler.
  2. 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.)
  3. 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.
  4. 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.
  5. While spinach is wilting, beat eggs well.
  6. 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.)
  7. 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.
  8. 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.
  9. 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.

All images and text ©

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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40 comments on “Mushroom Lover’s Frittata with Spinach and Cheese”

  1. 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 you entered those ingredients into Google with the word “frittata”. I would start there.

  2. Eggs, cheese, and lots of 'shrooms… What's not to love. Pinned!

  3. I use my cast iron black frying pan when I make frittatas.. Works great~

  4. Mmmmmmmm!!! I can't wait to make this!! You really are an incredible cook!

  5. 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!

  6. 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.

  7. I'm glad people are liking this! Lacey, yes a non-stick pan will make a big difference here.

  8. 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!

  9. Made it yesterday. Fabulous!!

  10. Mmmmmm…frittata..one of my favorites and that looks fantastic!

  11. Great frittata Kalyn! I love light dishes and this one looks yummy too.

  12. 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.

  13. 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.

  14. Mmmm, this looks good, Kalyn!


  15. frittata must be the dish for the vegetable gardener. a great way to use home grown veg


  16. That frittata looks so good! Nice and simple and yet so tasty.

  17. that is a truly gorgeous and soul-satisfying meal.

  18. Being a mushroom lover, this is right up my alley! Looks great.

  19. Yum…perfect Sunday morning recipe! Thanks for posting it!

  20. 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.

  21. Yes–I love a good frittata, and that looks like a great one! All those mushrooms would make it extra special for me.

  22. It is a perfect meal…I just made one very similar…great minds think alike, I guess. 😉

  23. 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.

  24. I am a mushroom lover! This looks yummy!

  25. I think frittatas are great for dinner. My hubby though would beg to differ. This sounds yummy!

  26. Thanks for the nice thoughts everyone.

    Meeta, you know I would never argue against using Feta, it’s one of my favorite flavors.

  27. I agree this would also be categorized as my idea of a great frittata. I can also imagine some feta to substitute the mozzarella.

  28. I’ve bookmarked this! It sounds great, I love frittatas.

  29. This sounds delish! It may just be on the menu tonight!

  30. Kalyn, your frittata is “molto bene”…great for lunch or light dinner.

  31. 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.

  32. 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

  33. 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?

  34. Great looking frittata, Kalyn. Thanks for the link!

  35. That is totally my kind of breakfast! I looks healthy and delicious and I love all the mushroom goodness! So Yum!! Thanks for sharing!

  36. Kaylyn this would be perfect for our 2nd annual Pullet Surprise. I love, love frittata’s, all kind. Must try this………thanks!!!


  37. 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. 🙂

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