Simple to make, this delicious spinach mushroom and goats cheese frittata is perfect for a healthy and easy weeknight dinner, or serve up for a weekend brunch. Made with fresh vegetables, this high protein and low carb recipe is perfect for the whole family.
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Frittatas appear on my weekly menu pretty regularly. They are a great way of getting veggies on your plate and they are super simple and easy to make. They are also low carb and keto friendly, if you are into that.
Made with fresh mushrooms and baby spinach, this frittata is topped with creamy goats cheese and is baked in the oven for an effortless meal.
This makes for a great easy weeknight dinner, but it's also great served as a tasty weekend brunch or lunch.
Be sure to try my Pepperoni Pizza Frittata and Egg White Frittata too!
Why you will love this recipe!
- Quick and easy: Ready to serve in about 35 minutes, this is a great go to dinner recipe. even the most novice of home cooks will be able to master this.
- Healthy: High in protein and low in carbs, plus lots of vitamins and minerals from the mushrooms and spinach, this is a tasty way to get the goodness in.
- Make ahead: Cooked frittatas keep well and can be enjoyed for quick meals later in the week. They are freezer friendly too.
- Dietary info: This spinach mushroom frittata is gluten-free, vegetarian and keto friendly.
Ingredients
- Eggs: Make sure that your eggs are fresh, and if possible use free run / organic. Check that they are fresh by placing them in a bowl of water, if they sink to the bottom they are good to use.
- Half and half: Also known as single cream. This adds a richer and creamier texture to the eggs. You can use skimmed milk, cream or a plant-based milk if you prefer.
- Seasonings: Oregano, salt and pepper.
- Mushrooms: I used sliced white mushrooms for this recipe, but any fresh mushrooms can be used.
- Spinach: Baby spinach is best for this frittata recipe as it's nice and tender and cooks quickly. You can use frozen spinach, but you will need to boil it to thaw it, then squeeze out as much moisture as you can before adding it to the skillet.
- Garlic: Use freshly minced garlic for the best flavor.
- Goat cheese: I used a soft goat cheese that I dolloped on top of the eggs. You can use a firm goat cheese too, just cut it into rounds and place on top.
- Butter and oil: For cooking. I like to use butter as well as oil to give some richness to the mushrooms, but you can use just oil if you prefer.
How to make a spinach, mushroom and goat cheese frittata
Be sure to scroll down for the full recipe!
- Whisk together the eggs, half and half and seasonings (photo 1).
- Saute the mushrooms, garlic and spinach (photo 2).
- Pour over the egg mix and top with goat cheese (photo 3).
- Bake in the oven til set (photo 4).
Recipe Variations
This spinach, mushroom and goats cheese frittata can easily be adapted to suit your tastes or what you have to hand in your pantry.
- Mix up the seasonings. Use different dried herbs or add in some chili flakes if you like things spicy.
- Add different veggies. Bell peppers, onions, asparagus and broccoli all make excellent additions.
- Use a different cheese. I adore goats cheese and feta would make a great substitute. You could easily sprinkle over some shredded cheddar or grated parmesan instead.
Frequently Asked Questions
A cooked frittata will keep well in the fridge for up to 4 days, but if you want to store it for longer then freezing is a great option.
Let the frittata cool, then cut it into wedges. Freeze them solid on a baking sheet before transferring to a freezer bag. They will keep well for up to 3 months.
Yes, you can reheat frittatas easily both from frozen and chilled. My favorite way to reheat is in the oven as the eggs don't get rubbery or dry out. Reheat on a baking sheet in a preheated oven, with the top covered loosely with foil, at 360F for til warmed through.
If you are in a hurry, then the air fryer or even the microwave is a good option.
For me, frittatas tick all the right boxes when it comes to easy weeknight meals. They are pretty quick to make from scratch and they are a great end of week meal when you have veggies in your fridge that need using up.
They are great for sneaking extra vegetables on to your plate and they are high in protein so will leave you feeling full and satisfied. Leftovers can be served for lunch the next day and they are also pretty budget friendly.
Serving Suggestions
I love to serve this spinach, mushroom and goats cheese frittata with a simple chopped salad for even more goodness. It's great with all kinds of veggie and potato sides like...
Recipe Notes and Tips
- When cooking the mushrooms and spinach, make sure that they are not too wet before adding the egg mixture. Cook as much water off as you can.
- This recipe is made in an 8 inch oven proof skillet. You can use a smaller or larger one, your frittata will just be a little thicker or thinner.
- Make sure that your skillet is oven safe!
Frittatas are such great go to meals for the weeknights. Super simple, tasty and healthy. The goat cheese adds a wonderful creamy texture and tanginess that's so good and you are getting lots of goodness from those fresh veggies!
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Spinach Mushroom Goats Cheese Frittata
Equipment
Ingredients
- 6 eggs
- ¾ cup half and half (single cream) (175ml)
- 1 tablespoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon salted butter (optional)
- 1 tablespoon oil
- 8 ounces white mushrooms, sliced (227g)
- 1 garlic clove, minced
- 5 ounces baby spinach (150g)
- 1 small log goats cheese (4oz / 113g)
- arugula (rocket) for topping and serving
Instructions
- Preheat the oven to 360F / 180c.
- Add the eggs, half and half, oregano, salt and pepper to a jug. Whisk well til combined.
- Heat the oil and butter in a skillet on a medium high heat. Once the butter has melted add the mushrooms and garlic.
- Cook the mushrooms, stirring occasionally til they have browned and released their water.
- Add in the spinach and stir into the mushrooms to wilt it. Cook the spinach and mushrooms til there is no liquid in the skillet.
- Pour in the egg mix and top with pieces of the goats cheese.
- Bake in the oven for around 15 to 20 minutes til the egg has set.
- You can place under the broiler for a couple of minutes to brown the cheese if you like.
- Let cool for 5 minutes before slicing and serving.
Notes
- When cooking the mushrooms and spinach, make sure that they are not too wet before adding the egg mixture. Cook as much water off as you can.
- This recipe is made in an 8 inch oven proof skillet. You can use a smaller or larger one, your frittata will just be a little thicker or thinner.
- Make sure that your skillet is oven safe!
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