I love the optimism of spinach. In late March when it’s still cold out and winter seems like it will never lose its grip, I head out to the garden to clean out the winter weeds and plant the first seeds of spring. There’s something about planting that makes you think: yes, spring will come, and you will stop having to put your winter coat on to take out the damn dog in the morning. Some glorious day in the future you might not even have to put shoes on.
So planting spinach is really a reassurance that spring is coming. And spinach is satisfyingly easy to grow. (That’s good because my green thumb is sea foam green at best.) A mere 5 weeks later, the weather is warm and mild, and your sweet baby spinach is ready to harvest. No better way to celebrate than by making this Spinach Frittata with Mushrooms and Feta.
If I haven’t converted you already to being a regular frittata-maker with my other recipes: Bacon, Broccoli, and Cheddar Frittata and Cheesy Pancetta, Corn, and Leek Frittata, give this spinach frittata a try. Cooking frittatas are a breeze, and they are so versatile: perfect for brunch, lunch, dinner, or a mid-afternoon snack. You can serve them hot or at room temperature, and they freeze and travel well.
In fact, this has been on my traditional Easter and Mother’s Day brunch menu for years. It’s packed with veggies but the creamy feta makes it decadent enough for a party.
- I like to use shiitake mushrooms in this dish. I just love their flavor, and they are thin enough to not overwhelm the frittata. But you could certainly replace them with other mushrooms.
- For this recipe, you want a nice creamy feta cheese. Avoid buying the precrumbled packs in the grocery store—feta dries out easily. Always buy a full block, and especially look for the feta packaged in brine. You’ll taste the difference compared to the precrumbled variety. Also, I love the combination of spinach and feta, but you can also feel free to replace the feta with another kind of cheese you prefer. Frittatas are very forgiving!
- I use an oven-safe 10-inch nonstick skillet for my frittatas. I find it’s just the right size to give me the thickness I want on the frittata, and light enough for me to shake it with one hand and easily release the frittata from the pan when it’s done. Check out this one on Amazon that has fairly straight sides rather than ones that are more sloped.
- Step 1 of my frittata recipe is to cook the vegetables first so that the onions are softened, the mushrooms have released their liquid, and the spinach has wilted, before adding the egg mixture.
- Step 2 is to add the whisked eggs and cheese, and cook on the stove for 5 minutes until the bottom is set and the top is still halfway raw. As the frittata cooks, you gently lift the edges of the frittata with your spatula, tip the pan, and allow the uncooked egg mixture to pool underneath. It will look like this when you are ready for the broiler.
- Step 3 is to broil for just a few minutes until the top is fully cooked and lightly browned. Once you take it out and let it rest for a few minutes, you can give it a good hard shake and slide it out onto a cutting board. Slice and serve!
Spinach Frittata with Mushrooms and Feta
This spinach frittata is packed with mushrooms, onions, and creamy feta cheese. Perfect for an easy breakfast, lunch, or dinner.
- 1 small yellow onion
- 3.5 oz shiitake mushrooms
- 2 cups baby spinach (about 2 oz.)
- 1/2 c. feta cheese
- 7 eggs
- 1/4 t. freshly ground pepper
- 1/2 t. salt, divided
- 2 T. unsalted butter, divided
- 1/3 c. chopped cherry tomatoes (optional, for garnish)
Peel onion, halve, and slice into thin half-moons. You should have about 1 1/4 cups, once it is sliced.
Wipe mushrooms gently with a damp paper towel to brush off any dirt, then cut off the stems and slice thinly.
Wash spinach and pat dry, then chop roughly.
Reserve 1 T. of feta cheese for a garnish. Then whisk eggs with the remaining feta cheese in a small bowl, along with 1/4 t. pepper and 1/4 t. salt.
Heat a 10-inch nonstick, oven-safe skillet over medium heat, and add 1 T. butter.
When butter has melted, add onions and cook over medium heat until softened, about 10 minutes. If onions start to brown too quickly or burn, turn down the heat.
Add shiitake mushrooms, 1 T. butter, and 1/4 t. salt. Cook until onions are almost caramelized and mushrooms have released their liquid, about 5 more minutes. Then add the spinach and stir until just softened, about 1 minute.
Give the egg mixture a quick whisk, and pour into the pan. Spread the filling around so it is evenly distributed through the eggs.
Then preheat the broiler on high and continue to cook the frittata on the stove for 4-5 minutes. The best way to do this is let the frittata mixture cook for a minute without touching it. Then gently lift the edges with your spatula, tip the pan, and let the uncooked egg mixture pool underneath. Do that a few times in different spots, as it cooks. Watch the heat because you don’t want the bottom of your frittata to burn.
When the bottom is totally set, and the egg mixture on top is about halfway cooked, you’re ready to put it under the broiler. Note: it’s ok for the top to still look raw.
Slide your pan onto the top rack of the oven, several inches from the broiler. Watch closely because this can happen fast: take it out when the frittata puffs up pleasingly, looks entirely cooked, and has lightly browned on top, 2-3 minutes. Let it rest for a few minutes. It will continue to cook in the pan as it sits. Then give it a quick hard shake and slide it out onto a cutting board.
Garnish with the reserved feta and cherry tomatoes, if using. Slice and eat!
Leftovers can be wrapped up, kept in the fridge for a few days, and nibbled on as you like, cold or warmed up. Slices also freeze beautifully.