Name: Mushroom Frittata
Prep time: 15 min
Cook time: PT-488788H30M9S
Total time: 55 min
Cuisine: European
Ingredients: 1 cup diced yellow onion; 1 cup chopped baby spinach; 1 cup cherry tomatoes, halved; 1/2 cup shredded mozzarella cheese (or cheddar, parmesan, or feta); 1/2 cup sliced mushrooms; 8 large eggs; 1/2 cup heavy cream (or Greek yogurt, or sour cream); 1/2 tsp ground mustard; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp ground black pepper

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This mushroom frittata is a satisfying, wholesome dish that brings together fresh vegetables, creamy eggs, and cheese in the most delicious way. I love how everything bakes together into a golden, savory breakfast or brunch that’s both comforting and nourishing. It’s perfect for slow weekend mornings, meal prep, or even a light dinner.

Mushroom Frittata

Why You’ll Love This Recipe

I love how this recipe makes breakfast feel effortless and elegant at the same time. It’s baked all in one dish with no crust required, so it’s easy to prepare and naturally gluten-free. The vegetables stay vibrant and tender, the eggs come out fluffy, and the cheesy top adds just the right finishing touch. Plus, it’s super adaptable based on what I have in my fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup diced yellow onion
1 cup chopped baby spinach
1 cup cherry tomatoes, sliced in half
½ cup shredded mozzarella cheese (cheddar or parmesan also work)
½ cup sliced mushrooms
8 large eggs
½ cup heavy cream (or Greek yogurt or sour cream)
½ tsp ground mustard
½ tsp garlic powder
½ tsp salt
¼ tsp ground black pepper

Directions

I preheat the oven to 350°F and spray a 9″ quiche pan or deep pie dish with nonstick spray. I always place the dish on a baking sheet for easier handling.
I start layering the vegetables: onions go in first, followed by spinach, tomatoes, cheese, and mushrooms.
In a separate bowl, I whisk together the eggs, cream, ground mustard, garlic powder, salt, and pepper until smooth and well mixed.
I slowly pour the egg mixture into the dish, letting it settle around the vegetables. If anything shifts, I gently nudge it back in place with a fork.
I bake for 40–45 minutes, until the top is golden and a toothpick comes out clean from the center.
Once it’s done, I let it cool slightly before slicing and serving. Sometimes I add salsa, avocado, or a spoonful of sour cream on top for extra flavor.

Servings and timing

This recipe makes 8 servings.
Prep time: 15 minutes
Cook time: 40–45 minutes
Total time: 55 minutes

Variations

I love switching things up with these ideas:

Kale – I sometimes use chopped kale in place of spinach for a heartier texture.
Bell Peppers – Adding diced bell peppers gives the frittata a sweet crunch and beautiful color.
Green Onions – These add a subtle sharpness and are perfect with eggs.
Herbs – I like using fresh or dried thyme, rosemary, or basil for extra flavor.
Parmesan Cheese – For a bolder taste, I grate fresh parmesan over the top before baking.

storage/reheating

Fridge – I store leftovers in an airtight container in the fridge for up to one week.

Freezer – I wrap individual portions in plastic wrap or parchment paper, then place them in a freezer-safe bag or container. They keep well for up to 3 months.

To Reheat – I reheat slices in the microwave or warm them in the oven at 350°F until hot throughout.

FAQs

Can I use a different type of cheese?

Yes. I’ve used cheddar, white cheddar, parmesan, and even feta. I just choose one that matches the flavor I’m going for.

Can I substitute the cream with something lighter?

Definitely. I often use Greek yogurt or sour cream instead of heavy cream. It keeps the texture creamy without being too rich.

Is it okay to use plant-based milk?

Yes, plant-based milk will work, though I prefer unsweetened and unflavored options. It may change the texture slightly but still results in a delicious frittata.

What size dish should I use?

A 9″ deep pie dish or quiche pan works best. I’ve even used a 10″ dish without any issues. Just make sure it’s deep enough to hold the mixture without spilling.

Do I need to sauté the vegetables first?

I don’t usually sauté the veggies, but if I want a softer onion flavor or more depth, I’ll sauté them briefly before adding them to the dish.

Conclusion

This mushroom frittata has become one of my favorite recipes for its simplicity, flavor, and flexibility. It’s easy to make, nourishing, and perfect for any time of day. Whether I’m cooking for a crowd or prepping for the week, it always hits the spot.