Mushroom and Spinach Frittata Recipe (2024)

Skipped the milk because we were out. Used green garlic instead of garlic cloves and sprinkled the parmesan on top (along with chives) instead of mixing it in. If you cook it slowly enough (with lid on), you won't need to run it under the broiler to finish cooking. Simple and tasty!

Half a grated zucchini added to this mix gives a light touch. This is a forever recipe. Whenever I see Msrtha Rose's name I know it will be good!

For a creamy custard consistency and no tough brown spots: Beat the eggs (with this method, you can use a mix of whole eggs and egg whites and not miss the all the yolks) and Parmesan together (no milk). Pour the egg-cheese mixture over the cooked veggies; turn up the heat to medium-high for 30 seconds to set the bottom; sprinkle with a bit more Parmesan, if desired; then pop it into a 300F oven for 30 minutes, or until set. This method also works well if you like frittatas with lots of veggies.

Delicious recommendable Sunday brunch. My cast iron skillet was perfect; I used a palette knife to ease the frittata from the pan. I don't buy anything pre-sliced so my own sliced mushrooms were fine and some Parmesan was a fab addition. Served with tomato and avo and a slice of crusty baguette. Can't wait to eat the rest for lunch tomorrow.

Made this with oyster mushrooms, rainbow chard and diced Italian salami. Chard takes longer to wilt than spinach, so I took the mushrooms out to prevent them from overcooking. Delicious for brunch!

I did a bit of refrigerator clean-out. I tried to keep the small volume of vegetables to the egg mixture and it worked fabulously. Only had a couple of fresh mushrooms so added a couple of small leaks that I sliced and sauted before adding the mushrooms & garlic. Substituted frozen chopped spinach instead of fresh - thawed it out and squeezed out excess water. Then added it to the mushrooms & leeks. Fast and Easy.

Just cooked this for the first time this morning. I used a scanpan CTQ 11" skillet which produced a perfect frittata: top cooked through after 2 minutes in the broiler and nice browned bottom. Before this I had used a cast iron skillet, but I almost always burned the bottom unless I cooked the egg mixture at a much lower heat than called for in the recipes. So far, this is my favorite frittata from Shulman. It is also one of the easiest. My wife loves it too.

Very good. I added a couple of shallots and used more cheese, parm plus Swiss. Next time I'll add a bit more cheese.

Beautiful dish! Recipe instructions were fantastic. I made it exactly as written. My partner said it would go in his "favorites" category. Next time I'm going to add another 1/4 cup of parmesan cheese--maybe on top.

I’m afraid I made it less healthy by adding crumbled hot sausage and using whole milk. It was FANTASTIC and very pretty. Also increased the eggs by 2 and added another 1/2 T of milk to compensate for the added filling (sausage). I threw in about a 1/3 cup of shredded mozzarella rather than using Parmesan. We really enjoyed it and I will definitely make it again. It’s also really fab cold; reminiscent of cold pizza 😄.

I started with 2 small shallots, sweated them in the pan with garlice before adding the mushrooms. Added 1 tbl minced fresh thyme to the mushroom mixture before adding the spinach. 6 whole eggs plus 2 egg whites beaten separately and then folded in. Used mostly gruyere cheese, mixing most of it into the egg mixture, and put the rest with grated parmesan on top. I started on the stovetop until the bottom was set, then moved to a 300 degree oven for 10 minutes and finally to the broiler.

Just made this for some friends who were passing through. Outstanding dish. I thought I put too much pepper in but it turned out perfect (I would say I used 1/2 tbs - crazy I know). This one is a keeper. I substituted cheddar cheese because that is what I had. I also doubled the amount to 1 cup to offset the pepper accident.

Really easy weeknight meal, came together very quickly. I used frozen spinach because that’s what we had on hand, and added a rouge shallot we had sitting in the fridge for a few weeks. A shallot, yellow onion, or some chives are much needed in my opinion. I think the dish would have been very bland otherwise.

I softened a couple of banana shallots (chopped) first in butter before adding the mushrooms. When the mushrooms were cooked, I added chopped wild garlic leaves I had picked earlier. Before the egg mixture (Frittata) was fully set in the pan, I put small pieces of goat's cheese on top - about 20z/50g, then popped the pan in the over at 190C/375F (fan) for about 6/7 minutes to finish cooking and the cheese to melt. A simple and delicious dish.

Made as written, but added a couple teaspoons of Better Than Boullion beef base to the mushrooms when I added the garlic. It enhances the mushroom flavor without tasting beefy. Of course, it's not vegetarian. A porcini boullion cube would do the same. Good recipe. I served it tepid with a salsa verde and gazpacho on a hot, hot summer night.

Don’t forget to use a potholder when taking the skillet out of the oven!! The handle may be heat-proof on the stovetop but it sure isn’t coming out of the oven!

Used buttermilk, and a 13.5 inch cast iron pan. Worked for a Saturday brunch.

Loved this frittata! I made it last night as written, and added a lot of mushrooms too. No goat cheese because my husband doesn’t like it. It would have been nice with crusty bread and a salad but I just had frozen peas and corn so that was it, with a piece of toast. Yummy supper!

I skipped the garlic, used cayenne pepper instead of regular pepper, and used Parmesan and Romano cheese, more than the recipe calls for. Delicious!

Bland. Needs signifcantly more parm, and the slices of mushroom are unappealing texturally: I recommend cubing them.

Made this for a friend who is dairy intolerant, so I skipped the cheese and subbed oat milk for the dairy milk. Delicious and received rave reviews.

Add lots of Gruyere, Parmesan and Truffle salt

Be sure to remember to use an oven mitt as you remove the skillet from the oven!! That handle may not get hot on the stove but it sure does in the oven!

I didn't mix the eggs with the other ingredients. I slowly pour the eggs upon them and let the eggs slowly steam and the vegetables slowly caramelize under the eggs. The eggs come out lighter and airy and the vegetables are richer in flavor and are almost like a crust.

Made this and it tasted lovely. However it started a debate about whether frittata should include sliced potato, and without it, it's just an omlette.

Made this and everyone loved it. I added sliced Canadian Bacon to it for some added texture.

Basically an omelette and more trouble than it was worth.

I used more milk than the recipe calls for, about a 1/3 cup (based on another recipe) and I forgot the parmesan. I also don't have a pan that can go from stove top to oven so I just baked the whole thing. 375 for 37 minutes (my oven always needs a few extra mins for baking) and it was delicious! I can't wait to have the rest for breakfast this week. Def making again.

Really easy weeknight meal, came together very quickly. I used frozen spinach because that’s what we had on hand, and added a rouge shallot we had sitting in the fridge for a few weeks. A shallot, yellow onion, or some chives are much needed in my opinion. I think the dish would have been very bland otherwise.

Nice, simple frittata.