The Spinach and Mushroom Frittata with Roasted Tomatoes Recipe isn’t just the hero of breezy brunches and laid-back lunches—it’s that magical, one-pan dish bursting with savory golden edges, tender veggies, and a sun-kissed pop from roasted tomatoes. Packed with nourishing greens, hearty mushrooms, and a glorious mix of Parmesan and mozzarella, this frittata is beautifully simple yet undeniably impressive. Whether you’re feeding a hungry family, prepping ahead for weekday meals, or hosting friends for a Mediterranean-style gathering, this colorful, protein-rich dish brings everyone together with its combination of creamy eggs and bright, caramelized toppings.
Ingredients You’ll Need
Ingredients You’ll Need
Let’s talk ingredients. One of the greatest joys of making a Spinach and Mushroom Frittata with Roasted Tomatoes Recipe is that each element shines through—nothing complicated, just a bounty of fresh produce, flavorful cheese, and pantry staples that unite into pure comfort. These ingredients come together quickly to deliver layers of taste and a lovely, eye-catching presentation.
- Eggs (8 large): The base of any frittata—make sure they’re fresh for the fluffiest, most satisfying texture.
- Milk (¼ cup): Helps create a custardy, soft set while keeping the frittata moist inside.
- Baby spinach (1 cup, chopped): Adds color, nutrients, and a subtle Earthy flavor that pairs perfectly with eggs.
- Mushrooms (1 cup, sliced): Choose cremini, button, or a mix for savory depth and a lovely bite.
- Cherry tomatoes (½ cup, halved): Roasted, they burst with juicy sweetness and a touch of tartness.
- Parmesan cheese (¼ cup, grated): Brings a salty, nutty richness that balances the fresh veggies.
- Mozzarella cheese (½ cup, shredded): Melts into gooey pockets for extra creaminess in each slice.
- Olive oil (2 tablespoons, divided): For roasting and sautéing—choose a good quality, fruity oil if possible.
- Garlic (1 clove, minced): A simple aromatic that builds those inviting, savory kitchen aromas.
- Salt (½ teaspoon): Just enough to enhance the natural flavors without overpowering.
- Black pepper (¼ teaspoon): A kick of gentle spice that brings everything into balance.
- Fresh basil or parsley (for garnish, optional): Adds a bright, finishing freshness and a pop of color that makes the dish shine.
How to Make Spinach and Mushroom Frittata with Roasted Tomatoes Recipe
Step 1: Roast the Tomatoes
Begin by firing up the oven to 400°F (200°C). Spread the halved cherry tomatoes on a small baking sheet, give them a generous drizzle of olive oil, and season with a pinch of salt and pepper. Roasting brings out the tomatoes’ natural sweetness—after 15–20 minutes, they emerge soft, juicy, and lightly caramelized, ready to become your frittata’s crowning jewels.
Step 2: Sauté the Mushrooms and Spinach
While the tomatoes roast, grab an oven-safe skillet and heat the remaining olive oil over medium. Add the mushrooms, letting them cook undisturbed for a few minutes to develop that golden, savory edge. Next, stir in the garlic until fragrant, then toss the chopped spinach right in—the greens wilt in just a minute or so, soaking up every drop of flavorful oil.
Step 3: Whisk the Egg Mixture
In a separate bowl, vigorously whisk together eggs, milk, salt, and pepper so the mixture is smooth and slightly frothy. Fold in the grated Parmesan and shredded mozzarella for a glorious double-cheese effect that adds flavor and keeps the texture luxuriously soft. This will be the custardy heart of your Spinach and Mushroom Frittata with Roasted Tomatoes Recipe.
Step 4: Combine and Cook on the Stovetop
Pour the egg mixture evenly over the sautéed vegetables in your skillet. Reduce the heat to medium-low—this gentle approach helps the eggs set up softly underneath without toughening up. Cook for 3–4 minutes, just until the edges begin to firm but the center is still a bit runny and glossy.
Step 5: Bake and Add the Finishing Touches
Carefully transfer the skillet to your preheated oven, then bake for 8–10 minutes. You’re looking for a barely set center and lightly puffed edges; don’t overbake or you’ll lose that tender, custardy magic. Once out of the oven, crown your frittata with those gorgeous roasted tomatoes and let it rest briefly before slicing. Garnish with basil or parsley if you’re feeling fancy—this step not only looks beautiful but adds a hit of fresh flavor.
How to Serve Spinach and Mushroom Frittata with Roasted Tomatoes Recipe
Garnishes
A light sprinkle of fresh herbs such as basil or parsley brings a little garden-fresh brightness to each slice. Try a dusting of Parmesan or a drizzle of extra virgin olive oil just before serving for that irresistible final flourish. These simple garnishes don’t just make your Spinach and Mushroom Frittata with Roasted Tomatoes Recipe look gorgeous—they truly elevate the flavor, too.
Side Dishes
This frittata pairs delightfully with a simple green salad dressed in lemon vinaigrette or a warm, crusty baguette for soaking up every last bit. For heartier appetites, serve alongside roasted potatoes or a quinoa salad. The aim is to keep sides light and fresh, allowing the frittata to shine while offering variety at your table.
Creative Ways to Present
Slice the Spinach and Mushroom Frittata with Roasted Tomatoes Recipe into wedges for a classic look, or cut into small squares for a stunning brunch buffet. Layer on a bed of mixed greens for a bistro-worthy lunch, or slip a wedge into a crusty ciabatta roll with a smear of pesto for a portable meal. Its versatility means you can serve it hot, room temperature, or even cold—it’s delicious every way.
Make Ahead and Storage
Storing Leftovers
Leftover slices keep beautifully in the fridge. Place cooled frittata in an airtight container and store for up to three days. The vegetables maintain their tenderness, and the cheese keeps each bite moist and satisfying, making it an unbeatable quick meal or snack.
Freezing
To freeze, let the frittata cool completely, then wrap individual portions tightly in plastic wrap or foil. Place the wrapped pieces in a freezer-safe bag or container and freeze for up to two months. Thaw overnight in the fridge before reheating for best results—the flavors stay intact and texture remains pleasingly soft.
Reheating
Warm individual slices in the microwave for about a minute or pop them into a preheated oven at 325°F for 10–12 minutes. Cover with foil to prevent drying out, and add fresh garnish after reheating. The frittata reheats beautifully, making it perfect for a make-ahead brunch or lunch.
FAQs
Can I use different vegetables in this frittata?
Absolutely! The Spinach and Mushroom Frittata with Roasted Tomatoes Recipe is endlessly adaptable—try bell peppers, zucchini, or asparagus for a seasonal twist. Just be sure to sauté veggies first to remove excess moisture, which helps keep your frittata custardy, not soggy.
Do I need an oven-safe skillet?
Yes, using an oven-safe skillet is key since the frittata finishes baking in the oven. If you don’t have one, you can transfer the sautéed vegetables into a baking dish, pour the egg mixture over, and bake—just keep an eye on the cooking time, which may vary by a few minutes.
What’s the best way to get the frittata out of the pan without sticking?
A well-seasoned nonstick or cast-iron skillet is your best friend here. Make sure to oil the skillet generously before adding vegetables and eggs. Let the frittata cool for a couple of minutes after baking so slicing and removing wedges is a breeze.
Can this recipe be made dairy-free?
Definitely! Swap out the milk for your favorite non-dairy alternative (like almond or oat milk) and use a plant-based cheese substitute. The result will still be creamy and delicious, with all the vibrant flavors of the original Spinach and Mushroom Frittata with Roasted Tomatoes Recipe.
Is the Spinach and Mushroom Frittata with Roasted Tomatoes Recipe kid-friendly?
Absolutely! The mild flavors and cheesy finish are usually a hit with little ones. If you have picky eaters, chop the spinach and mushrooms finely or substitute with their favorite vegetables. It’s an easy way to pack extra nutrition into a meal kids already love.
Final Thoughts
If you’re looking for a colorful, nourishing dish that’s as simple as it is impressive, the Spinach and Mushroom Frittata with Roasted Tomatoes Recipe deserves a spot on your menu. It’s perfect for any meal and a joy to share—give it a try, and it just might become your new go-to favorite!
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Spinach and Mushroom Frittata with Roasted Tomatoes Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian, Gluten-Free
Description
Indulge in this delightful Spinach and Mushroom Frittata with Roasted Tomatoes for a flavorful and satisfying meal that’s perfect for breakfast or brunch.
Ingredients
Eggs:
8 large eggs
Milk:
¼ cup
Baby Spinach:
1 cup (chopped)
Mushrooms:
1 cup (sliced)
Cherry Tomatoes:
½ cup (halved)
Parmesan Cheese:
¼ cup (grated)
Mozzarella Cheese:
½ cup (shredded)
Olive Oil:
2 tablespoons (divided)
Garlic:
1 clove (minced)
Salt:
½ teaspoon
Black Pepper:
¼ teaspoon
Herbs for Garnish:
Fresh basil or parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Roast cherry tomatoes for 15–20 minutes until caramelized.
- Sauté mushrooms and spinach: Cook mushrooms in olive oil until golden. Add garlic and spinach until wilted.
- Prepare egg mixture: Whisk eggs, milk, salt, and pepper. Add Parmesan and mozzarella. Pour over vegetables.
- Bake: Cook on stovetop until edges set, then bake for 8–10 minutes until center sets.
- Finish and serve: Top with roasted tomatoes, let cool, garnish with herbs, and slice to serve.
Notes
- Use a mix of wild mushrooms for extra flavor.
- Frittata can be served warm or at room temperature and is great for meal prep or brunch gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 3g
- Sodium: 340mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 265mg
