Spinach and Mushroom Frittata

When my kids were younger I would make this in a mini muffin pan and call them “mini frittatas,” and they loved them and was a great way to get a lot of vegetables in them at the start of the day. Now that my kids are older and the fact that I find muffin pans really frustrating to clean, I make this in a regular skillet and everyone in my house still loves it (although it is not nearly as “cute” anymore). Today I made this my standard way with spinach, mushrooms, veggie sausage and cheddar, but sometimes I add different vegetables or different types of cheese, it just depends on what is in the fridge at the time. I really like it with broccoli, but it seems my family is used to it this way and that is what they prefer. Leftovers also heat up well the next day. The ingredient amounts are approximate as I don’t measure. If you want to serve more people just add two more eggs/person and a little more of each ingredient per person.  Enjoy!


Spinach and Mushroom Frittata

  • Servings: 4
  • Difficulty: easy
  • Print

Large oven baked omelette chock full of vegetables and a great healthy way to start a weekend morning.


  • 1/4 cup chopped sweet onion (about a quarter of an onion)
  • 12 oz bag of fresh spinach
  • 2 large mushrooms
  • 2 pieces of breakfast sausage (today I used Morningstar Farms breakfast sausage patties, other times I use a chicken sausage or turkey sausage).
  • 1/2 cup of shredded cheddar cheese
  • 6 eggs (or 8 if you have more than 4 people or like bigger servings
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • salt and pepper to taste


  1. Pre-heat oven to 350 degrees. Put a medium-sized oven-proof skillet in the oven to heat up.
  2. Finely chop the onion.
  3. Chop mushrooms.
  4. Microwave the spinach for one minute. Squeeze out water and chop. (or sauté, I am just saving a few calories here).
  5. Sauté the onions and mushrooms in a little bit of olive oil. Cook the sausage (I microwaved them) and then chop.
  6. Whisk the eggs in a large bowl. Add dill, oregano and thyme. Add salt and pepper to taste. Add cheese. Add cooked vegetables and sausage. Stir well with a spoon.
  7. Remove skillet from oven and spray with cooking spray.
  8. Pour mixture into the hot and lightly greased skillet. Cook in pre-heated oven (350 degrees) for 15 or 20 min, depending on amount of eggs and oven.
  9. Enjoy! Leftovers make for a quick breakfast or lunch the next day.


November 9, 2016



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