Spinach & Mushroom Frittata

Cost Per Serving: $1.57
Yields 4 Servings


  • 2 Tbsp. olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves of garlic, minced
  • 8 oz. fresh mushrooms
  • 1 (9 oz.) bag of spinach
  • 8 eggs
  • Salt and pepper to taste

Suggested Toppings:

  • Grated parmesan

Optional Lean Meat Protein to Add:

  • Turkey bacon
  • Canadian bacon



  1. Heat 1 Tbsp. of oil in a 10-12 inch heavy-bottomed skillet over medium-high heat. Add onion, pepper, and mushrooms and cook 3-5 minutes (until softened), stirring often.
  2. Add garlic, salt, and pepper and stir until garlic is fragrant (about 1 minute).
  3. Add spinach, a handful at a time, and stir until wilted.
  4. Beat eggs in a large bowl. Stir in salt and pepper to taste, a splash of cold water, and the mushroom and spinach mixture.
  5. Heat the remaining oil in your skillet over medium-high heat. Make sure the oil is hot enough by dripping a bit of the egg mixture into the pan and making sure it sizzles.
  6. Pour in the egg mixture, tilting the pan so it is evenly distributed. During the first few minutes, gently shake and tilt the pan while lifting the edges of the frittata with a spatula to allow the egg mixture to run underneath.
  7. Once a few layers of egg have cooked, turn the heat down to low and cover. Cook for 10 minutes, shaking the pan gently every so often. From time to time, remove lid and loosen the bottom of frittata with a spatula so that it doesn’t burn.
  8. The top layer will not be cooked all the way. To finish the cooking process, heat the broiler. Place skillet, uncovered, under broiler, not too close to the heat, for 1-2 minutes. The top layer will set and turn slightly brown and puffy.
  9. Remove skillet from broiler and make sure frittatas not sticking. Allow it to cool for at least 5 minutes. Carefully remove it from pan and cut into wedges. Serve hot, warm, room temperature, or cold.


**Recipe adapted from Quick One Dish Meals, Some Cooking Required.


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