Spinach & Mushroom Frittata topped with Roasted Tomatoes

How To Make A Simple and Delicious Frittata


Frittatas are one of my secret weapons in the kitchen. They are pretty simple to make and hearty enough to enjoy for breakfast, lunch or dinner. As an added bonus, they are made almost entirely in the oven. Which means they are the perfect meal to prepare for brunch or get togethers because you don’t have to stand over the stove and ignore your guests.

A Frittata is an Italian dish that is similar to an omelet and crustless quiche.
One of my favorite recipes is this Spinach & Mushroom Frittata topped with Roasted Tomatoes.

Grab Your Ingredients

10 eggs

2 large handfuls spinach leaves

1/2 cup mushrooms, sliced

3 cloves garlic, grated or minced

1 tbsp olive oil

salt & pepper

2 tbsp fresh grated parmesan cheese

Optional Garnish – roasted cherry tomatoes

Spinach & Mushroom Frittata topped with Roasted Tomatoes
Spinach & Mushroom Frittata topped with Roasted Tomatoes


Preheat the oven to 350 degrees. In a large bowl, crack and whisk the eggs together. Set bowl aside.

Preheat a medium sized oven-safe pan (I use a cast iron skillet) over medium heat on the stove. Add 1 tbsp olive oil and add the mushrooms. Lightly sauté until soft, about 5 minutes. Add minced garlic and spinach leaves and cook for another 1-2 minutes, just until garlic is fragrant and spinach leaves are soft but not wilted.

Remove from heat and add the mushroom and spinach mixture to the bowl with your whisked eggs. Season with salt and pepper.

Add mixture back to oven safe pan and top with parmesan cheese.

Spinach & Mushroom Frittata topped with Roasted Tomatoes


Place the frittata in the center rack in the oven and bake until eggs are just set, about 10-15 minutes. Once finished, move pan to top rack and broil for 2-3 minutes to lightly brown the cheese on top.

Remove from oven and allow to cool slightly before serving.

Optional Garnish – If you want to serve the frittata with roasted tomatoes, place tomatoes lightly drizzled with olive oil on a sheet pan in 350 degree oven for about 5-7 minutes.

Serving Suggestions

Frittatas are great for breakfast because they provide a good source of protein from the eggs. You can also make the frittata in advance and reheat before serving the following morning.

I love having Frittatas for dinner and typically just serve with a mixed green salad.

Feel free to customize this recipe to include your favorite veggies or even add sausage or ground turkey. A little sliced avocado on top also makes a great garnish!

Spinach & Mushroom Frittata topped with Roasted Tomatoes

Article and images by Brynn McDowell. You can view more content by Brynn on her blog thedomesticdietitian.com and on her Instagram here

Meet Brynn

Hi everyone, I’m Brynn from The Domestic Dietitian. I’m married to my high school sweetheart and we live in Northern California with our two kids – our daugher Sophie, who is 5 (going on 13) and our son Race, who is 3 and the just the sweetest little guy you’ve ever met.
I’ve been a Registered Dietitian for over 13 years and love sharing easy to create recipes and tips for living a healthier life.  I left my corporate job in 2014 to start a family and am so happy that i get to live the best of both worlds.
Needless to say, my days at home with my kids are much different than my corporate career days, but I still have the same passion for health and wellness, especially when it comes to creating a healthy lifestyle for my family.
We’ve been extremely lucky to be able to travel and while spending time in France, Italy and Greece, I became captivated by the Mediterranean lifestyle and diet. I believe the basics of the mediterranean diet can not only help with disease prevention, but also lead to a better relationship with food and put the fun and family back into meal time. I love sharing recipes, tips and tricks for incorporating a mediterranean inspired diet and lifestyle that fit into everyday life. You can find me on my blog thedomesticdietitian.com.
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