Mushroom Frittata Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory, protein-packed frittata loaded with mushrooms, spinach, and garlic, finished with goat cheese. Versatile enough for any meal and can be made dairy-free. Quick to prepare and great for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 large eggs
- ¼ cup milk (use dairy-free if needed; I use 2% or whole dairy milk)
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil or avocado oil
- 2 cups (8 ounces) mushrooms, sliced
- ½ cup sliced red onion
- 1 garlic clove, minced or pressed
- 3 cups baby spinach leaves, loosely packed
- 2 teaspoons chopped fresh herbs of choice (rosemary, dill, thyme, oregano, basil, or a mix) or sub ½ teaspoon dried Italian seasoning
- ¼ cup crumbled feta cheese or soft goat cheese
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 805mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1404mg
- Calcium
- 238mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 805MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.