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5 from 1 vote

Spinach and Mushroom Frittata

Fresh spinach, mushrooms and reduced fat white cheddar cheese combined with eggs and egg whites make for a delicious breakfast or brunch frittata! A great way to add vegetables into a meal!
Course Breakfast, Brunch, Main Dish, Vegetarian
Cuisine Healthy
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 172kcal
Author Eileen xo


  • 2 cups fresh spinach
  • 1 cup diced mushrooms
  • 4 eggs
  • 4 egg whites
  • 1/2 cup reduced fat shredded cheddar cheese I used 2% fat cheese
  • 1 tsp dried parsley
  • salt and pepper to taste


  • Preheat oven to 375 degrees. Heat an 8 inch round skillet over medium heat. Spray the skillet with non-stick cooking spray.
  • To the skillet, add the diced mushrooms and spinach and saute for about 2 minutes to slightly cook the mushrooms and wilt the spinach.
  • In a mixing bowl combine the eggs and egg whites and whisk until combined.
  • To the bowl add the cheddar cheese, parsley, and salt and pepper to taste. Give the mixture a quick stir to combine.
  • Add the egg mixture to the skillet and stir to combine and distribute the vegetables and cheese in the eggs. Let it cook on the stove for about 2 minutes so the eggs begin to set.
  • After 2 minutes, place the skillet into the preheated oven and cook for about 15 minutes for the eggs to completely cook through


  • any nutritional data I provide is an approximation and actually dietary information can vary based on ingredients and proportion sizes.
  • I make this ahead of time and just reheat prior to seving.
  • A great dish served hot or at room temperture
  • Freezes well, wrapped tightly. I then place in a large freezer bag, use within 3 months


Serving: 4servings | Calories: 172kcal | Carbohydrates: 196g | Protein: 22g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 196mg | Sodium: 413mg | Potassium: 169mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1850IU | Vitamin C: 5.8mg | Calcium: 170mg | Iron: 1.3mg