Garlic Mushroom And Spinach Frittata Recipe

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This clean eating garlic mushroom and spinach frittata makes the perfect, protein packed breakfast!

Frittatas are a great breakfast when you want something simple and quick to make. While the baking takes 30 minutes, the assembly time is minimal.

A close up shot of a single slice of this Clean Eating Garlic Mushroom And Spinach Frittata. You can see the mushrooms and spinach cooked in throughout the piece of frittata.

The wonderful thing about Frittatas is that you can put just about anything in them. In fact, in certain regions of Italy, they even make their Frittatas with pasta!

All you have to do really is go to your fridge, see what leftovers you have or what needs to be eaten before it goes bad, and toss it in. It’s really that simple.

Now, many people like to fry their frittatas. Personally, I never do. It’s just far more “clean eating friendly” to bake them.

So here’s a recipe for one version, and I’m sure I’ll have many more to come.

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GARLIC MUSHROOM AND SPINACH FRITTATA RECIPE:

Clean Eating Garlic Mushroom And Spinach Frittata Recipe

Garlic Mushroom And Spinach Frittata

A delicious, protein-packed breakfast that helps you get your veggies in for the day as well!
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Course: Breakfast
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 168kcal
Author: The Gracious Pantry

Equipment

  • Cast Iron Skillet

Ingredients

  • 4 large eggs OR 8 egg whites
  • 2 tbsp. milk (any kind except coconut milk)
  • ΒΌ cup grated parmesan cheese
  • 2 cups raw spinach
  • 6 oz. crimini mushrooms (sliced)
  • 1 tsp. garlic powder
  • 1 cup red onion
  • 1 tbsp. oil (or 1/2 cup broth)

Instructions

  • Preheat oven to 350 degrees F.
  • Saute your spinach and mushrooms in broth or olive oil. Mix in your garlic at the end when everything is cooked.
  • Place all ingredients in a baking dish and mix well. (You may want to whisk your eggs first so they are easier to combine with everything.
  • Place in the oven and bake for 30-40 minutes. It’s done when you cut into it and you don’t see any liquid.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 168kcal | Carbohydrates: 7g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 192mg | Sodium: 186mg | Potassium: 426mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1730IU | Vitamin C: 7.2mg | Calcium: 137mg | Iron: 1.7mg

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34 Comments

  1. Gardenatrix says:

    It’s true, it’s true! I love a pasta frittata when I have a bit of pasta leftover. Not that I have much of that this month what with October: Unprocessed, but . . . it is quite good sometimes.

    1. The Gracious Pantry says:

      Gardenatrix – I’ve never had one with pasta. I’ll have to try that! Sounds amazing!

  2. I can’t wait to try this. My son wants it tomorrow morning.

    1. The Gracious Pantry says:

      Natasha – Let me know how it turns out!

  3. This looks wonderful. I bet even better with pasta!

    1. The Gracious Pantry says:

      Roxan – Ya, I’m definitely gonna have to try it that way!

  4. mangocheeks says:

    My husband would love this frittata.

    I made a pasta frittata last year and it worked. Totally recommend it.

    1. The Gracious Pantry says:

      MangoCheeks – Thanks! I’ll give it a try!

  5. I’m going to make this soon for sure, thanks!

    1. The Gracious Pantry says:

      Claudia – You’re welcome! Enjoy!

  6. Anna Johnston says:

    Oh yes, once you’ve had a naughty pasta fritata its hard to forget them, but I like your combo here & I too tend to look at the fridge for inspiration before whipping up a fritata as well πŸ˜‰

    1. The Gracious Pantry says:

      Anna – Well, then I simply MUST try one!

  7. Jamie Glass says:

    Great recipe! It turned out perfectly. Very tasty!

    1. The Gracious Pantry says:

      Jamie – Fantastic! I’m always so happy when somebody reports back that they’ve enjoyed on of my recipes. Thank you!

  8. trude wofford says:

    this is so good, alot of times I just use what ever I have in the fridge to make something very much like it!1 wonderful

    1. The Gracious Pantry says:

      Trude – Yes! Frittatas as a GREAT way to get rid of excess veggies.

  9. Oh me oh my!!! This was so delicious. I could have eaten the whole frittata…..seriously. πŸ™‚

    1. The Gracious Pantry says:

      Katrina – Yay!! I’m so happy you enjoyed it!

  10. It’s even easier if you use a cast-iron skillet, saute on the stovetop, then mix in the eggs and milk, and bake in the same skillet. Delicious!

    1. The Gracious Pantry says:

      Cinder – Thanks!

  11. Christina says:

    This was terrific! I brought it out to a brunch picnic under a 600 year old live oak tree! Everybody loved it!!! πŸ™‚

    1. Anonymous says:

      Christina – Wow! What a wonderful brunch! Glad everyone enjoyed it!

  12. Just saying says:

    Milk is not clean eating

    1. Anonymous says:

      Just Saying – Depends on the milk.

  13. Anonymous says:

    Shanna – Wonderful! I’m so happy you like it!

  14. Anonymous says:

    Jennifer – It all depends on the size egg you are using.

  15. graciouspantry says:

    Marge – I hope you enjoy it!

  16. graciouspantry says:

    I wouldn’t keep it for longer than 3 days in the fridge. It should freeze just fine.

  17. does this freeze well?

    1. The Gracious Pantry says:

      Jennifer – Ya, just wrap it up tight.

  18. Do you know if these would be freezable? I would love to prep a bunch in advance and freeze them if possible but I’m just not sure if they keep well….

    1. The Gracious Pantry says:

      Roz – They will freeze for a little while. Maybe 3-4 months. But I wouldn’t keep them frozen any longer than that.

  19. This is very yummy!! I added quinoa to mine.

    1. The Gracious Pantry says:

      Emily – Sounds wonderful!

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