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Recipe from Simpler Savory

The recipe

Low Carb Spinach Mushroom Frittata

Prep
15 min
Cook
18 min
Total
33 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
280

2× the original author values. Recipe yield: 4 servings.

calories
560

3× the original author values. Recipe yield: 4 servings.

calories
840
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 8 large eggs — at room temperature if possible
  • 1/3 cup heavy cream — or half-and-half; for dairy-free use full-fat coconut milk
  • 3/4 tsp kosher salt — divided
  • 1/4 tsp black pepper — plus more to finish
  • 2 tbsp fresh herbs — chopped parsley, chives, or thyme, divided
  • 8 oz cremini or baby bella mushrooms — sliced 1/4-inch thick
  • 1 small yellow onion — thinly sliced or diced
  • 2 cloves garlic — minced, optional but recommended
  • 5 oz baby spinach — roughly chopped if leaves are large
  • 2 oz goat cheese — crumbled
  • 1/2 cup Gruyère cheese — shredded; or mozzarella/cheddar/feta
  • 1 tbsp olive oil — plus more as needed
  • 1 tbsp unsalted butter — optional; use more oil for dairy-free
  • 1 lemon — wedges for serving, optional

Instructions

  1. Preheat the oven to 375°F. Place a 10-inch oven-safe skillet (cast iron preferred) on the stove.
  2. Warm olive oil over medium heat. Add sliced mushrooms and 1/4 teaspoon salt; cook undisturbed until they release liquid and begin to brown, then stir until moisture evaporates and edges are deeply golden.
  3. Stir in the onion and cook until translucent and sweet, about 4 to 5 minutes.
  4. Add garlic; cook 30 to 60 seconds until fragrant. Add spinach and cook just until wilted. If the pan looks dry, add the butter for richness and to prevent sticking. Taste and season the vegetables so they are well seasoned before adding eggs.
  5. In a large bowl, whisk eggs with cream, remaining 1/2 teaspoon salt, and black pepper until evenly combined and lightly foamy (do not whip).
  6. Fold in half of the herbs, goat cheese, and half of the shredded Gruyère.
  7. Reduce skillet heat to medium-low. Spread vegetables in an even layer and pour the egg mixture over, tilting the pan to fill all gaps.
  8. Cook without stirring for 2 to 3 minutes, gently swirling the pan to help the edges set while the center remains slightly loose.
  9. Scatter the remaining Gruyère on top.
  10. Transfer the skillet to the oven and bake 8 to 12 minutes, until the center is just set and lightly puffed with a glossy surface (a knife should emerge with creamy curds, not liquid).
  11. Let rest 5 minutes. Sprinkle with remaining herbs, add a crack of pepper, and finish with a squeeze of lemon if desired. Slice and serve warm or at room temperature.

Notes

Cool to room temperature, then refrigerate covered for up to 4 days. For freezing, wrap individual wedges tightly and freeze up to 2 months; thaw overnight in the fridge. Reheat gently: microwave in 30–45 second bursts, bake at 300°F for 10–12 minutes, or warm in a covered skillet over low heat to keep the custard tender.

Source: https://simplersavory.com/low-carb-spinach-mushroom-frittata/