Best 6 Spinach Mushroom And Feta Frittata Recipes

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Indulge in the culinary delight of aSpinach, Mushroom, and Feta Frittata, a delectable dish that harmonizes the earthy flavors of spinach, the umami richness of mushrooms, and the tangy creaminess of feta cheese, all bound together in a golden-brown egg custard. This versatile dish can be enjoyed for breakfast, lunch, or dinner, and its ease of preparation makes it a favorite among home cooks. Discover variations of this classic frittata, including a vegetarian version, a gluten-free option, and a hearty meat-lover's delight. Embark on a culinary journey as you explore the diverse flavors and textures of these delectable frittatas, sure to satisfy every palate.

Here are our top 6 tried and tested recipes!

SPINACH-FETA FRITTATA



Spinach-Feta Frittata image

This spinach and feta frittata is great for breakfast or lunch. I love it with cherry tomatoes, but fresh melon and other fruit would also be delicious with it.

Provided by Bibi

Time 40m

Yield 6

Number Of Ingredients 10

1 tablespoon unsalted butter
½ cup chopped onion
1 cup Potato, red, flesh, cooked, baked
½ (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
1 (4 ounce) container crumbled feta cheese
6 large eggs, lightly beaten
¼ cup heavy cream
½ teaspoon smoked sweet paprika
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt butter in a 10-inch, oven-proof skillet over medium heat. Add onions and cook until they start to turn translucent, about 2 minutes. Stir in potatoes and spinach, and remove from heat. Sprinkle with feta cheese.
  • Stir beaten eggs, heavy cream, paprika, salt, and pepper together in a bowl until well blended. Pour egg mixture over the cheese and vegetables.
  • Place skillet in the preheated oven and bake until eggs are set and the top is lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

Nutrition Facts : Calories 204.2 calories, Carbohydrate 8.2 g, Cholesterol 221.4 mg, Fat 14.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 7.9 g, Sodium 497.2 mg, Sugar 2.2 g

SPINACH AND MUSHROOM FRITTATA



Spinach and Mushroom Frittata image

Looking for a vegetable with super health powers? Try spinach. It's packed with vitamins, minerals and antioxidants that protect you all your life.

Provided by Ben S.

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Yield 6

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
4 eggs or equivalent egg substitute
1 cup part-skim ricotta cheese
¾ cup freshly grated Parmesan cheese
¾ cup chopped portobello mushrooms
½ cup finely chopped scallions with some green tops
¼ teaspoon dried Italian seasonings
1 pinch Salt and pepper, to taste

Steps:

  • Preheat oven to 375 degrees.
  • In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
  • Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.

Nutrition Facts : Calories 163 calories, Carbohydrate 5.9 g, Cholesterol 144.6 mg, Fat 9.5 g, Fiber 1.8 g, Protein 14.6 g, SaturatedFat 4.7 g, Sodium 310.1 mg, Sugar 1.2 g

MUSHROOM AND SPINACH FRITTATA



Mushroom and Spinach Frittata image

Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or lunch.

Provided by Martha Rose Shulman

Categories     dinner, easy, main course

Time 45m

Yield Serves 6

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 10 ounce bag presliced mushrooms
Salt and freshly ground pepper
1 to 2 garlic cloves (to taste), minced
1 6-ounce bag baby spinach, rinsed
8 eggs
1/4 cup grated Parmesan (optional)
2 tablespoons low-fat milk

Steps:

  • Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch nonstick skillet and add the mushrooms. Cook, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Taste and adjust seasoning.
  • Beat the eggs in a large bowl (you can do this while the mushrooms are cooking). Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. Add the Parmesan if desired.
  • Heat the remaining olive oil over medium-high heat in the skillet until it feels hot when you hold your hand about 1 inch above it. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping all of it in with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set though there will be a layer on the top that is not.
  • Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 2 grams, TransFat 0 grams

SPINACH, MUSHROOM, AND FETA FRITTATA



Spinach, Mushroom, and Feta Frittata image

Make and share this Spinach, Mushroom, and Feta Frittata recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h24m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (6 ounce) bag fresh spinach, stems removed and rinsed
1 tablespoon butter or 1 tablespoon margarine
1 small red bell pepper, diced
4 ounces mushrooms, sliced
6 green onions, sliced (include some of the tender green tops)
1 small zucchini, unpeeled and diced
6 large eggs
2 tablespoons milk
3 tablespoons chopped parsley
1 1/2 teaspoons salt
fresh ground pepper
1/2 cup crumbled feta cheese

Steps:

  • In a large saucepan over medium heat, cook spinach in a small amount of water, covered, until wilted (about 3 minutes), tossing once with a fork.
  • Chop spinach and squeeze dry.
  • Melt the butter in a nonstick ovenproof medium size skillet over medium heat.
  • Add in the bell pepper, mushrooms, and green onions; stir/saute for 3 minutes.
  • Add in the zucchini; stir/saute for 3 minutes or until the vegetables are tender.
  • Stir in the spinach.
  • In a mixing bowl, whisk the eggs, milk, parsley, salt, and pepper.
  • Pour over vegetables in skillet.
  • Sprinkle feta cheese over the top.
  • Put skillet in a 350° oven; bake for about 25 minutes or until eggs are set.
  • Let stand for 5 minutes.
  • Cut into wedges and serve.

Nutrition Facts : Calories 224.8, Fat 15.1, SaturatedFat 7.2, Cholesterol 342.6, Sodium 1257.4, Carbohydrate 8.3, Fiber 2.7, Sugar 3.9, Protein 15.6

SPINACH AND FETA FRITTATA



Spinach and Feta Frittata image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 red bell pepper
4 tablespoons extra-virgin olive oil
1 bunch scallions, sliced
1 5 -ounce package baby spinach
Kosher salt and freshly ground pepper
8 large eggs
4 tablespoons whole-wheat breadcrumbs
1/2 cup crumbled feta cheese

Steps:

  • Preheat the oven to 450 degrees F. Place the bell pepper directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 5 minutes. (If you don't have a gas stove, do this on a baking sheet under the broiler.) Transfer the pepper to a medium bowl, cover tightly with plastic wrap and let sit 10 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the scallions and spinach and cook, stirring, until wilted, about 4 minutes. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl. Add the egg mixture and feta to the skillet and stir to combine. Sprinkle with the remaining 2 tablespoons breadcrumbs. Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes.
  • While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers. Cut the pepper in half, discard the seeds and slice into strips. Toss with the remaining 2 tablespoons olive oil, and salt and pepper to taste in a bowl. Slide the frittata onto a serving plate and cut into wedges. Serve with the roasted pepper.

SPINACH FETA FRITTATA



Spinach Feta Frittata image

This is a beautiful frittata. We eat it for breakfast, lunch or dinner. With fresh fruit or salad depending on the meal. Enjoy

Provided by TishT

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 package frozen spinach, squeeze out water
1 cup onion, chopped
1/2 cup fresh mushrooms, sliced (optional)
1/2 cup ham, chopped (optional)
3/4 cup feta cheese, crumbled
1/2 cup mozzarella cheese
6 -7 eggs, beaten
1 tablespoon olive oil
salt and pepper, to taste

Steps:

  • Preheat oven to 350F degrees.
  • Cook onion in olive oil until opaque in a medium skillet.
  • Add mushrooms and cook for about 1 minute.
  • Add the spinach and cook until warmed through.
  • Grease a 9" casserole dish with cooking spray.
  • Put the vegie mixture in the bottom of the casserole dish.
  • Add crumbled feta to the eggs and pour over.
  • Top with mozzarella cheese.
  • Bake at 350F for approx 30 minutes, or until the eggs are solid.
  • Cool for about 5 minutes then cut into serving size squares.

Tips:

  • Use fresh ingredients for the best flavor.
  • Don't overcook the spinach, as it will become wilted and mushy.
  • Use a non-stick skillet to prevent the frittata from sticking.
  • Cook the frittata over medium heat so that it cooks evenly throughout.
  • Top the frittata with your favorite toppings, such as cheese, vegetables, or meat.
  • Serve the frittata warm or at room temperature.
  • Frittatas can be made ahead of time and reheated for a quick and easy meal.

Conclusion:

The spinach, mushroom, and feta frittata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is packed with protein, vegetables, and healthy fats, making it a great option for a healthy meal. With its easy-to-follow instructions and helpful tips, this recipe is sure to become a favorite in your kitchen.

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