Oven-baked Mushroom Spinach Frittata

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Mushroom Spinach Frittata is a go-to for breakfast, lunch or dinner. So versatile, use ingredients you have on hand for this meatless meal.

  • Author: Judy Barbe
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 1x
  • Category: Meatless
  • Method: Baked
  • Cuisine: American, Italian


  • 1 tablespoon butter, divided
  • 1 tablespoon oil, divided
  • ½ pound sliced mushrooms
  • 1/2 teaspoon dried thyme
  • 2 cups baby spinach
  • 1 large baking potato, cut into 1/2-inch dice
  • 8 large eggs
  • ½ cup ricotta cheese
  • ¼ cup Swiss cheese, grated
  • ¼ cup Parmesan cheese, freshly grated
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons dried basil leaves
  • 1 tablespoon flour
  • 1/2 teaspoon baking powder


  1. Heat the oven to 350 degrees F.
  2. Melt half the butter and half the oil in a 10-inch ovenproof skillet over medium-low heat. Add mushrooms and sauté until soft, about 10 minutes. Sprinkle in thyme. Remove from heat. Set aside.
  3. Return empty pan to heat; add remaining butter and oil. Cook potatoes until cooked through, turning often, about 10 to 15 minutes. Add spinach, cook until wilted, about 3 minutes. Return mushrooms to pan.
  4. Meanwhile, whisk the eggs, then stir in the ricotta, Swiss, Parmesan, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
  5. Pour the egg mixture over the vegetables and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 40-45 minutes. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean.


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