Healthy Vegetable Frittata with Spinach and Mushrooms

Overhead view of Vegetable Frittata in cast iron skillet set on a cutting board, with mushrooms, cheese, spinach and biscuits around the side

5 from 1 vote

Healthy Vegetable Frittata with Spinach and Mushrooms

As a breakfast enthusiast, I've perfected the art of the frittata, and this veggie-packed version is my absolute favorite! My Delicious Healthy Vegetable Frittata is packed with vibrant flavors and can be made with a variety of fresh veggies, making it both healthy and satisfying. Plus, it’s quick and easy to prepare, making it a great recipe to have in your repertoire.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: Italian

Keyword: Spinach and Mushrooms Frittata, Vegetable Frittata

Servings: servings

Calories: 72kcal

Author: Lee Clayton Roper

Ingredients

Olive oil cooking spray can also use 1 tablespoon olive or other neutral oil
1/2 cup yellow onion thinly sliced
8 ounces mushrooms button or baby bella/cremini, stems removed and sliced
1 to 2 tablespoons fresh herbs chives, thyme, rosemary, to taste
2 cups baby spinach tough or long stems removed
Kosher salt to taste
Fresh ground black pepper to taste
1 1/2 cups egg whites
1 large egg beaten (optional - for color)
2 to 3 tablespoons crumbled goat cheese

Instructions

Preheat the broiler with an oven rack 5 to 6 inches away from the heating element.
Heavily coat the bottom of a cast iron skillet (or other oven-safe skillet) with olive oil spray and heat over medium heat. Add the onion and cook until starting to wilt.
Stir in the mushrooms and cook, stirring occasionally, until the mushrooms are cooked through and soft.
Reduce heat to medium-low and stir in the spinach, a handful at a time. Cook, stirring constantly, until the spinach wilts and the moisture is cooked off. Sprinkle with the chopped herbs; season with salt and pepper.
Whisk together the egg whites and egg; pour over top of vegetables in skillet. Cook until the egg is set on the bottom and starting to cook on the sides; they should still be slightly runny on top. Sprinkle with goat cheese. Place skillet under the broiler and cook until the egg is set and the frittata is lightly browned in places.
Remove from oven and let sit for 2 to 3 minutes. Season with ground pepper, cut into wedges and serve.

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