Kalyn's Kitchen

Mushroom Lover’s Egg Skillet with Spinach

Mushroom Lover’s Egg Skillet with Spinach is a tasty low-carb egg dish that’s easy to make and makes eight servings! This is perfect to make ahead and reheat portions for a quick breakfast.

PIN the Egg Skillet to try it later!

Mushroom Lover's Egg Skillet with Spinach finished dish in pan

This Mushroom Lover’s Egg Skillet with Spinach is an updated version of a recipe I made many years ago. It’s a tasty combination of mushrooms, spinach, 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?

For the updated version 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!) And I used two full cups of grated Mozzarella for lots of cheesy flavor, but you can certainly use less cheese if you prefer. If you like mushrooms, spinach, and eggs, this is a delicious and easy meatless dish that would be good any time of day.

The original recipe for this used a smaller frying pan and was called a frittata and you can see the printer-friendly version of that recipe 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. 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. And hope you enjoy trying this if you’re a mushroom lover!

What ingredients do you need for this recipe?

  • mushrooms, cleaned
  • olive oil
  • green onions
  • baby spinach
  • eggs
  • Spike Seasoning (affiliate link), or other all-purpose seasoning blend
  • grated mozzarella cheese

Mushroom Lover's Egg Skillet with Spinach process shots collage

How to make this recipe:

(Scroll down for complete recipe including nutritional information.)

  1. Heat 1 T olive oil and then saute brown Cremini mushrooms for about 5 minutes. 
  2. While mushrooms cook, beat eggs.
  3. Measure out 2 cups of grated Mozzarella, or less.
  4. When mushrooms are done, add with green onions and then spinach and cook a couple of minutes.
  5. Add eggs, using a turner to separate veggies so eggs run down.
  6. Add half the cheese and stir into the eggs. 
  7. Then cook with a lid on for 4 minutes, or until eggs are set but still soft.
  8. Top with the rest of the cheese, serve hot and enjoy!

Mushroom Lover's Egg Skillet with Spinach square image of finished dish

More Low-Carb Egg Recipes from Kalyn:

Kale and Feta Breakfast Casserole
Keto Egg Muffins with Broccoli, Bacon, and Cheese
Asparagus Frittata with Fresh Mozzarella

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!

Mushroom Lover's Egg Skillet with Spinach finished dish in pan

Mushroom Lover's Egg Skillet with Spinach

Yield 8 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Mushroom Lover's Egg Skillet with Spinach 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

  1. I used a large non-stick skillet that was 12 inches across and about 3 inches deep for this recipe.
  2. Heat 1 T olive oil and then saute brown Cremini mushrooms for about 5 minutes. 
  3. While mushrooms cook, beat eggs until the whites and yolks are well-combined.
  4. Measure out 2 cups of grated Mozzarella (or the amount you prefer.)
  5. When mushrooms are softened and lightly browned, add another tsp. oil with green onions and then spinach and cook a couple of minutes.
  6. Then add eggs, using a turner to separate the veggies so eggs run down to the bottom of the pan.
  7. Add about half the cheese and stir into the eggs. 
  8. Then cook with a lid on for about 4 minutes, or until eggs are set but still soft.
  9. 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:

8

Serving Size:

1

Amount 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe 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 Recipes by Diet Type index to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This mushroom-filled egg skillet was first posted as a frittata in 2008. The recipe was last updated in 2021.

Pinterest image of Mushroom Lover's Egg Skillet with Spinach

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    42 Comments on “Mushroom Lover’s Egg Skillet with Spinach”

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

  2. 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.

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

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

  5. 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.

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

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

  8. Thanks for the nice thoughts everyone.

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

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

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

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

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

  13. 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.

  14. 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

  15. 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?

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

  17. I love frittatas! Here are a couple other great frittata ideas:

    Asparagus, red pepper and Manchego Frittata
    Arugula and Goat Cheese Frittata

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

  19. 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

  20. 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. 🙂