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Mushroom spinach frittata

Mushroom Spinach Frittata

You'll love this protein-rich dish. Serve this with some fresh fruit for the perfect brunch or dinner meal.
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Course: Breakfast, Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2 servings
Author: Dr. Mike Moreno


  • 3 large eggs
  • 2 large egg whites
  • 1 10 oz package of frozen spinach, thawed
  • 2 tsp olive oil
  • 6 oz thinly sliced white or cremini mushrooms or use your favorite mushroom variety
  • 1 tbsp fresh oregano, minced or 1 tsp. dried oregano
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp red pepper flakes optional


  • Use a fork or a whisk to death the eggs and egg whites in a small bowl until creamy and thick. Set aside.
  • Squeeze the chopped spinach by handfuls over the sink to remove excess moisture. Set aside.
  • Heat the olive oil in a 10-inch, nonstick skillet over medium heat. Add the mushrooms; cook, stirring often, until they give off some of their liquid and it then evaporates, about 5 minutes.
  • Crumble in the spinach; stir in the oregano, salt, pepper and red pepper flakes. Stir for 2 minutes to warm the spinach and toast the spices.
  • Beat the eggs one more time to make sure they’re cream, then pour them into the skillet. Reduce the heat to low, cover and cook until set and no longer loose, about 10 minutes.
  • Loosen the frittata with a heat-safe rubber spatula and slide onto a cutting board to slice into quarters. Serve and enjoy!


  • Feel free to use 1 lb. of fresh spinach instead of frozen
  • Use your favorite spice blend; dill and rosemary are great choices.
  • Feel free to mix up this recipe a bit by using your favorite chopped veggies.