Spinach & Mushroom Mini Frittata

These spinach and mushroom mini frittata are the perfect make ahead breakfast food for busy school day mornings, or lazy weekend mornings and everything in between. They’re nutritious and easy and reheat beautifully for the perfect breakfast sandwich in between a toasted, sliced English Muffin.Spinach & Mushroom Mini Frittata

Now that we’re in full swing with the back-to-school mindset, one question I get asked frequently is if I have any go-to quick and easy breakfast options. You know, other than cold cereal. And I do! This is one of my favorite breakfasts to have ready because it’s so delicious, and I feel good about my family eating it. And if you make it ahead and have some English Muffins waiting in the freezer, you have a hot breakfast in a matter of minutes.

spinach & mushroom mini frittata5

And who doesn’t want that for breakfast, really? Crisp, toasted bread, rich egg, lots of veg, and to top it all off, cheese. The awesome thing is that it’s completely versatile to whatever your favorite omelet fillings are, and whatever is in season. Hate mushrooms? Replace them with bell peppers. Is the store out of spinach? Try kale or Swiss Chard. Want something other than cheddar? Try Gruyere or goat cheese. Want some meat? Add ham or bacon. See what I mean? Do whatever you like with it. Just keep the amounts roughly the same.

I avoid using the microwave as much as possible, so I reheat my mini frittata on a skillet. Because they’re so small, they reheat very quickly, just enough time to toast your bread. So my morning routine goes something like this: turn on my skillet, place the (refrigerated) cold frittata on it, pull out sliced English muffins from the freezer, place them in the toaster, flip over the frittata, and when the toast pops up, the eggs are ready. But if you’d rather microwave them, of course that’s a great option. Not too hard, right?

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These mini frittata are made in a muffin pan so they are a very convenient size. They puff up really big right out of the oven, but they’ll shrink down nice and flat, perfect for a sandwich. I’m really not a morning person, so these are a life saver for me. It takes just a little bit of planning ahead, but not much hands on time. Of course, on slower mornings you could get up and make them and serve them fresh out of the oven for the ultimate experience. Either way, I think you’re going to love them.

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Spinach and Mushroom Mini Frittata
Yields 12
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144 calories
2 g
203 g
10 g
10 g
5 g
109 g
160 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 144
Calories from Fat 93
% Daily Value *
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 203mg
Sodium 160mg
Total Carbohydrates 2g
Dietary Fiber 1g
Sugars 1g
Protein 10g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 12 large eggs, preferably local and free range
  2. 3/4 cup whole milk
  3. 3 tablespoons minced fresh parsley
  4. fine sea salt and freshly ground pepper
  5. 4 oz sharp cheddar cheese, grated
  6. 8 oz cremini mushrooms*, wiped clean and sliced thin
  7. 5 oz fresh baby spinach
  8. 2 tablespoons butter, plus more to grease the pan
  1. Preheat the oven to 425°F. Prepare a standard sized muffin pan by brushing each cavity with softened butter.
  2. Whisk the eggs, milk, parsley, and 1/2 teaspoon salt together and set aside.
  3. Bring a large skillet over medium-high heat and place 1 tablespoon of butter in it. Once the butter is melted, swirl the pan to coat the surface with butter. Add your mushrooms and a pinch of salt and pepper to taste. Toss to coat and spread out your mushrooms so they make one even layer avoiding overlap. Once browned (about 3 minutes), flip over the slices and cook on the second side until browned, another 1~2 minutes. Place the mushrooms in on a plate and set aside.
  4. Melt the remaining tablespoon of butter in the skillet and add the spinach. Add a pinch of salt and pepper to taste. Gently stir until the spinach is wilted, about 3 minutes. Remove from the skillet and set aside.
  5. Evenly distribute the mushrooms, and spinach into each cavity of the muffin pan. Pour in the egg mixture by filling each cavity about 3/4 of the way full, about 1/4 cup for each. Place equal amounts of cheese on top of each. Place in the oven and bake for 12~15 minutes, until the tops are browned and the centers are set. Place on a cooling rack and let cool slightly before serving.
To make ahead
  1. Once the eggs are cooled, place them in an airtight container and store in the fridge for up to a week. To reheat, place them on a skillet over medium heat and cook on each side for 1~2 minutes and serve.
  1. *cremini are often also called "baby bella" or brown button mushrooms.
Scratch Eats http://www.scratch-eats.com/
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