Description
This mushroom frittata is a delicious, crustless quiche-style dish that’s perfect for breakfast, brunch, or a light dinner. It’s loaded with sautéed mushrooms, fresh spinach, cherry tomatoes, and gooey cheese—all baked in a creamy egg mixture. It’s naturally low-carb, gluten-free, and meal prep friendly. Plus, it’s super customizable based on what you have in the fridge!
Ingredients
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1 cup diced yellow onion
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1 cup chopped baby spinach
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1 cup cherry tomatoes, halved
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½ cup shredded cheese (mozzarella, cheddar, or Parmesan)
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½ cup sliced mushrooms
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8 large eggs
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½ cup heavy cream (or Greek yogurt/sour cream as substitutes)
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½ tsp ground mustard
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½ tsp garlic powder
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½ tsp salt
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¼ tsp black pepper
Instructions
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Preheat oven to 350°F. Lightly grease a 9-inch pie dish or quiche pan, then place it on a baking sheet (to catch any spillover).
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In the dish, layer the veggies in this order: onion, spinach, tomatoes, shredded cheese, and mushrooms.
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In a medium bowl, whisk together eggs, heavy cream, and seasonings until smooth and frothy.
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Slowly pour the egg mixture over the layered veggies to keep them in place.
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Bake for 40–45 minutes, or until the center is set and a toothpick inserted comes out clean.
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Let cool slightly, slice, and serve. Top with extras like sliced avocado, salsa, or a dash of hot sauce.
Notes
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You can sauté the mushrooms and onions beforehand for extra flavor, though it’s not required.
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Make it dairy-free by using plant-based cheese and unsweetened almond milk.
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This keeps well! Store in the fridge up to 4 days or freeze slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast / Brunch
- Method: Baked
- Cuisine: American