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Swell Fed FamilyGOOD FOOD FOR THE WHOLE CREW

Breakfast · From Adam's kitchen

Spinach and Mushroom Frittata

A fluffy, oven-finished frittata with mushrooms, shallots, spinach, and parmesan. A little mustard in the eggs is the secret flavor boost.

  • Vegetarian
  • Gluten-free
  • High-protein
Serves
2
Skill
Easy
Prep
15 min
Cook
25 min
Total
40 min
Baked spinach and mushroom frittata in a small black skillet
Golden frittata topped with avocado slices and fresh herbs

Method

  1. Heat the oven

    Heat the oven to 375°F.

  2. Cook the shallot and mushrooms (5 min)

    Heat the olive oil in the skillet over medium-high heat. Cook the shallots and mushrooms, stirring occasionally.

    Ready whenThe mushrooms are browned and the shallots are soft.

  3. Add flavor and spinach (3-4 min)

    Add the red wine vinegar and smoked paprika and let it cook down for 2 minutes. Add the spinach and stir. Take it off the heat.

    Ready whenThe spinach is wilted and the pan is mostly dry.

    WhyExtra liquid makes a soggy frittata, so cook it off.

  4. Whisk the eggs (2 min)

    Whisk the eggs with the mustard, salt, and pepper until no streaks of white remain.

  5. Combine (1 min)

    Pour the eggs into the pan and gently stir so the vegetables are spread evenly. Sprinkle with parmesan.

  6. Bake (15 min)

    Bake at 375°F for about 15 minutes. Safety: the skillet handle stays very hot after it comes out of the oven, so keep an oven mitt or towel on it.

    Ready whenThe center is set and does not jiggle, and a knife in the center comes out clean.

  7. Finish (2 min)

    Let it rest 2 minutes, then top with chopped basil and slice.

Make it cheffy

Pull it early and let carryover cooking finish it

How

Take the frittata out when the center is just barely set. It should wobble slightly, like Jell-O, not ripple like liquid. Let it rest 5 minutes.

Why

Eggs keep cooking from their own heat. Pulling them early keeps the frittata tender and custardy instead of rubbery.

Swaps

  • Spinach → kale or arugula.
  • Parmesan → feta or goat cheese.

Make ahead & storage

Make ahead

Make it ahead and slice to grab and go.

Storage

Keep in the fridge. Reheat in the microwave 45-60 seconds, or eat at room temperature.

Macros per serving

Estimate
Calories
about 360
Protein
about 25 g
Carbs
about 9 g
Fat
about 25 g

Per serving, based on 2 servings.

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