Breakfast- Spinach Mushroom Frittata

Posted by on Feb 19, 2012 in Recipes | 6 comments

Spinach Mushroom Frittata

Single Portion

Individual Ramekins of Spinach Mushroom Cheese Frittatas

Breakfast- Spinach Mushroom Frittata
Prep time
Cook time
Total time
This will serve 4 to 8 people depending on what else you are serving with it. You can increase it to 16 eggs for 8 people and leave the other ingredient the same quantities.
Serves: 4-8 servings
  • 1 T olive oil
  • 1 clove garlic minced
  • 3 oz fresh spinach
  • 4-6 oz fresh mushrooms, sliced
  • 1- 10 oz can mild diced tomatoes & green chilies, drained, I use Rotel
  • ¼ tsp salt
  • ¼ tsp pepper
  • 12 large eggs beaten
  • ¾ C half and half, optional
  • ¾ cup feta cheese crumbled
  1. Saute garlic in olive oil, 30 seconds on medium heat in an oven proof Teflon pan.
  2. Add mushrooms and saute for another 10 minutes, until browned.
  3. Add spinach for 1-2 minutes till wilted.
  4. Add tomatoes and stir.
  5. Beat the eggs and salt and pepper together along with the half and half if using it (it makes it creamier) and add to frying pan.
  6. Sprinkle feta cheese over mixture.
  7. Semi-cook (for 3 to 5 minutes) pulling away from sides and bottoms of pan occasionally with a spatula. You are going for big curds here, not stirring it.
  8. When ¾ set, place in a 350 oven for 10-20 minutes till puffy and golden.


  1. Oh, that sounds yummy! Bet your guests love it.

  2. Yep, although one of my frequent guests just tweeted he didn’t like mushrooms. I said it wasn’t in the orginal recipe, I just put them in cause I knew it would annoy HIM!

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