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Baked spinach and mushroom frittata

Baked Mushroom & Spinach Frittata

This baked mushroom & spinach frittata is a wholesome breakfast or a brunch recipe that can serve a crowd or make plenty of leftovers.
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast
Cuisine Italian
Servings 8


  • 12 eggs
  • 6 chicken strips
  • 1 small red onion chopped
  • 2 cloves garlic minced
  • 2 cups mushrooms sliced
  • 2 tbsp butter
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp red chili flakes
  • 1 cup cheddar cheese shredded
  • handful small spinach leaves


  • Preheat the oven to 390 degree Fahrenheit. Brush two 8" inch baking dishes or a 9"x13" inch baking dish with oil. Put them in the oven to preheat too.
  • Heat a pan in medium. If you're using chicken strips, brown the chicken strips. Remove them from the pan and keep it aside. If not, proceed to the next step.
  • Melt the butter in the same pan and add onion and minced garlic. When the onion turns translucent add the sliced mushrooms. 
  • Cook the mushrooms till they are lightly browned. Sprinkle a pinch of salt. Remove from the stove and keep it aside.
  • In a large bowl, add the eggs, salt and whisk well. Add the ground pepper and red chili flakes. Next the cheese, cooled mushrooms and torn chicken strips. Fold in the spinach leaves.
  • Pour in the baking dish and bake for 25 minutes or until the eggs are set in the middle. 
  • Let it cool and cut into slices and serve with salad and salsa on top.


Leftover can be kept in an airtight container upto 3 days. 
Can be warmed in the microwave or in the oven. I normally nuke it.
Keyword eggs, frittata, healthy