Frittatas are one of my favorite healthy breakfast options! I like to make a frittata on the weekends when I do my meal prepping for the next week. It makes enough to feed my family a few times for breakfast during the week. You can even cut it into wedges, put them in a freezer-safe bag or container, and freeze them. When you don’t have much time to cook breakfast but still want something healthy, just pop a mushroom spinach frittata wedge into your microwave on the defrost setting or into your toaster oven. Easy peasy! It’s a healthy AND fast breakfast recipe your family will be sure to love!
Eggs, especially from free-range chickens, have so much nutritional value. They are a great source of protein, healthy Omega-3 fat, Vitamins A, B2, B5, B12, D, good cholesterol (which every cell in your body NEEDS. It is essential for proper brain and hormone function.), as well as many other nutrients we need.
I eat eggs almost every morning for breakfast – sunny side up, scrambled, in an omelet, or – my favorite way – in a frittata.
Frittatas are very simple to make. And you can customize them with whatever your favorite veggies and spices are. This is the recipe for my FAVORITE frittata. I love my frittata with onions, mushrooms, spinach, bacon, and goat cheese. Yum!
Mushroom Spinach Frittata Recipe
Get everything you need for the frittata. It cooks pretty fast; so you want to make sure you have everything ready to go. You don’t want your frittata doesn’t burn when you go to get another ingredient.
You will need:
- 1 dozen eggs
- sea salt
- black pepper
- 1/2 yellow onion
- baby Bella mushrooms
- goat cheese (omit if following a strict Paleo diet)
Of course, you can substitute for different veggies if you prefer.
1. Prep the Bacon
Your bacon needs to be cooked before adding it to the frittata. Once it’s cooked and cooled, chop 6 slices into bite size pieces.
2. Get the Heat Going
The frittata will be cooking on the stove top and then the oven. So you need to turn both sources of heat on. Preheat your oven to 400 degrees.
Turn your stovetop burner on to Medium heat. Put 1 Tablespoon coconut oil (ghee or avocado oil would work great too) into your skillet and allow it to melt. A cast iron skillet, like this one, works best for frittatas. It helps give it a good crispy bottom and edge. To me, that crispy bottom is the best part of the frittata!
3. Sauté Onion
While the oil is melting, chop the yellow onion. I’ve used sweet onion in this recipe before, but I think yellow tastes the best. It gets sweet as it cooks longer, but not too sweet for a frittata.
Add the onion to the skillet and sauté for 3 minutes, or until it’s translucent. Stir it every so often.
4. Add the Mushrooms
While the onion is sautéing, chop 1 Cup of the baby portabella mushrooms.
Add them to the skillet once the onions start to get soft and translucent. Sauté for another 3 minutes, stirring frequently to prevent the veggies from burning.
5. Add the Spinach
Once the onions and mushrooms have softened, add 2 large handfuls of spinach leaves.
Sauté for another 2 minutes or until the spinach has wilted some. Continue stirring your veggies every once in a while.
6. Add the Bacon
And finally (for the pre-egg cooking) add your 6 slices of chopped, cooked bacon. Sauté for another 2 minutes to warm the bacon up and make sure your veggies are cooked and ready for the ingredient that brings this dish all together- the eggs.
7. Whisk the Eggs
You can prepare your egg mixture before starting your veggies or whisk them up while the veggies are cooking. But they need to be ready to add to your veggie/bacon mixture as soon as it’s done sautéing to prevent it from burning.
Whisk together 12 eggs (I only had 9 eggs when I made this one, and it worked fine. Just not as thick and fluffy as normal. We like our eggs around here!). Add to your eggs:
- 1/4 teaspoon sea salt (it doesn’t need much since the bacon is salty),
- 1/2 teaspoon black pepper,
- 1 teaspoon garlic powder,
- 1/2 teaspoon dried rosemary (I love rosemary, but you can omit it if you don’t.)
Whisk the mixture some more to incorporate the spices with the eggs.
8. Add the Egg Mixture to the Veggies
Spread your veggie/bacon mixture evenly across the skillet. Then pour your egg mixture over the veggies.
I don’t mix it up, because I like how the veggies and bacon kind of make a crust at the bottom of the frittata when it cooks in the oven.
9. Add the Cheese
And for the final ingredient…cheese! I don’t eat much cow’s dairy, but I LOVE goat cheese. And I can tolerate it. It doesn’t give me eczema flare ups like cow milk does (if I have a lot of it). If you are following Paleo strictly, or can’t handle dairy at all, omit the cheese.
Sprinkle 1/4-1/2 Cup goat cheese crumbles over the top of your frittata.
Then, turn the heat down to low and let it cook for 5 more minutes. When the edges start to set, it’s ready to transfer to the oven.
10. Bake the Mushroom Spinach Frittata
Add your skillet to your preheated oven. Another thing I love about cooking with a cast iron skillet is it’s safe and easy to use on the stove and in the oven! Just make sure you use an oven mitt when transferring it, because the handle does get hot!
Allow it to cook for about 15 minutes. Check on it a few times while it’s cooking though. The frittata is done once it has set, the edges have browned, the the top is a nice golden color.
After 15 minutes, or when you see it’s set and browned, take it out of the oven.
Slice your frittata into wedges like a pie and enjoy!
Let me know if you try my Mushroom Spinach Frittata and what you think. What veggies do you enjoy in your frittatas?
Britt’s Favorite Frittata
- 12 eggs
- 6 pieces bacon pre-cooked, chopped
- 1 Tbsp coconut oil
- 1/2 yellow onion chopped
- 1 Cup baby portabella mushrooms chopped
- 2 handfuls baby spinach
- 1/4 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp dried rosemary
- 1/4-1/2 Cup goat cheese (omit if following strict Paleo)
- Preheat your oven to 400 degrees.
- Melt the coconut oil in a cast iron skillet over Medium heat.
- Chop the onion and add to the skillet once the coconut oil has melted.
- Allow the onion to sauté for 3 minutes, stirring occasionally.
- Chop the mushrooms and add them to the skillet.
- Allow the onions and mushrooms to cook for another 3 minutes while stirring occasionally.
- Add the spinach to the skillet and saute for an aditional 2 minutes.
- Add the chopped bacon to the skillet.
- Allow the bacon/veggie mixture to cook about 2 more minutes, or until bacon is warmed up and the spinach is wilted.
- Whisk together the eggs, salt, pepper, garlic powder, and rosemary until blended together.
- Spread the veggie and bacon mixture evenly over the bottom of the skillet.
- Pour the egg mixture on top of the veggie/bacon mixture.
- Sprinkle the goat cheese over the egg mixture.
- Turn the heat down to low and allow it to cook another 5 minutes, until the eggs start to set on the edges.
- Transfer the frittata to the preheated oven.
- Allow it to cook for 15 minutes, or until the whole frittata has set, the edges have browned, and the top is golden in color.
- Take it out of the oven. Slice it into 6 wedges and enjoy!