Dare I say it’s almost spring time for some of us which means all the fresh vegetables and colorful foods?! This Spinach Mushroom Frittata is filled with fresh spring vegetables and baked cheesy eggs over soft sautéed potatoes. The vegetables add a pop of color and texture to the fluffy yet creamy egg and yogurt base.

This vegetable frittata is light yet satisfying for a delicious (and healthy) meal. I love enjoying it for the occasional savory breakfast option or as a quick lunch and dinner. It’s a great way to get some fresh veggies + protein into the day!

I love eating eggs and using them in this frittata is one of my favorite easy breakfasts. This Easy Shakshuka Recipe is another one of my favorite ways to prepare eggs for a cozy and healthy meal! It’s made with fresh tomatoes and you could 100% add even more fresh spring veggies in if you’d like.

A slice of spinach mushroom frittata is garnished with fresh sprouts and shredded cheese on a ceramic plate. There are more plates with frittata blurred in the background as well as two pink glasses.

Ingredients in Spinach Mushroom Frittata

Potatoes – I used small yellow potatoes that were easy to cut in fourths for the perfect bite sized piece. They’re also softer and sauté much quicker than some other potato varieties. This recipe would also be delicious with sweet potatoes – just make sure to cut them into small cubes and you could even pre-roast them in the oven!

Mushrooms – Any variety would do but I prefer the texture of shiitake for this spinach mushroom frittata. The key is to wipe the mushrooms with a damp cloth versus rinsing them under water. This keeps the frittata from getting soggy due to extra moisture in the mushrooms!

Scallions – Add a slight onion flavor to compliment the vegetables and eggs. You could sub for diced yellow onion if you like more of a bite or for chives if you like less. Shallots would be another delicious substitute.

Spinach – The fresh greens wilt easily for this spinach mushroom frittata so make sure you’re using a full cup of packed spinach.

Red Radish – These are a fun spring vegetable for their color and add a slight bite of heat to the veggie frittata.

White Aged Cheddar – I chose white aged cheddar because it’s my personal favorite, but feel free to use any other type of cheddar or gruyere you have on hand – gruyere and swiss would also be tasty substitutions. To keep this Spinach Mushroom Frittata dairy free, just substitute this for a vegan cheese.

Eggs – This easy frittata calls for eight large eggs which is just enough to cover everything without being overwhelmingly egg-y.

Plain Yogurt – There are lots of yogurt brands that make a “plain” variety but if you can’t find any, try subbing for greek yogurt. The yogurt taste will be stronger with greek but it’s worth a try! To keep the frittata dairy free make sure to use a plain vegan yogurt as well.

Salt/Pepper – I kept it simple for seasoning but I think garlic, paprika, or a dried herbal blend would be super tasty in this too!

Spinach mushroom frittata is garnished with fresh sprouts and shredded cheese in a cast iron skillet. There's a blue cloth underneath the skillet and loose mushrooms, cheese, and radishes sitting around. Bowls filled with extra cheese, potatoes, mushrooms, and radishes line the edges of the photo.

How to Make a Spinach Mushroom Frittata

Preheat oven to 325F. Grease a 10” cast iron skillet with olive oil and set aside.
Add 1 Tbsp olive oil to a separate medium fry pan and bring to medium heat. Once hot, add diced potatoes and lightly sprinkle salt over potatoes. Once browned, spread potatoes in an even layer in the greased 10″ cast iron pan.
Next, add the shiitake mushrooms to the frypan and lightly sprinkle salt over the mushrooms, adding additional olive oil to the pan if needed. Once browned, move mushrooms in an even layer over the potatoes in the greased pan.
Add spinach and scallions to the frypan. Lightly sprinkle with salt. Stir in pan until spinach has wilted. Move cooked spinach and scallions in an even layer over the mushrooms in the greased pan.
Add sliced radish to the frypan. Lightly sprinkle with salt. Cook until radish is translucent. Remove frypan from heat.
Sprinkle grated cheddar cheese over the layer of spinach and scallions in the 10″ cast iron skillet. Spread cooked radish over the layer of cheese.
In a small mixing bowl, lightly beat eggs, yogurt, salt and black pepper together. Pour beaten eggs over vegetables and cheese in the greased pan. Bake ~45 minutes at 325F, until eggs rise in the middle of the pan and edges have started to lightly brown.

A veggie frittata made with spinach, mushrooms, and radishes sits in a cast iron skillet with fresh sprouts and shredded cheese as garnishes. A blue cloth sits beneath the skillet with loose mushrooms, cheese, and radishes scattered about. There's a bowl with more mushrooms and one with radishes in it as well. Two pink glasses sit in the background.

What is a Frittata

Beside being a fun word to say, the frittata is actually an Italian creation. It’s similar to an omelette or crustless quiche just with a few differences in the way it’s prepared and baked.

Traditionally, frittatas are prepared by pre-cooking any vegetables then beating eggs with a cream or in this case, yogurt, and then pouring overtop said cooked vegetables. This keeps the frittata from becoming soggy and results in a fluffy texture with crisp edges.

I personally love this spinach mushroom frittata for a healthy breakfast, brunch, or honestly any meal of the day. It pairs perfectly with some orange juice or fresh fruit on the side and gives me all the spring / summer feels!

Frittata vs. Quiche

Now as I mentioned above, there are some key differences that set baked frittatas apart from omelettes or the beloved quiche. I think it’s pretty obvious why an omelette is not quite the same but a quiche? Here’s how they’re different:

Frittatas do not have a crust while the traditional quiche does. Granted, some people make sweet potato quiches which isn’t technically a crust (?) but nevertheless, the traditional pie crust of quiche is not part of the tasty frittata.

The ratio of egg to dairy varies between the two as well. A frittata requires just a bit of dairy (yogurt, sour cream, heavy cream, etc) to keep it from drying out. The baked texture becomes fluffy and almost custard like since there’s more egg than dairy. A quiche on the other hand, takes more dairy (whole milk, half and half, or heavy cream) to create a silky and loose texture. The crust of a quiche is what holds everything together and allows for more dairy than egg.

Lastly, a frittata is less labor intensive because you simply cook the vegetables ahead of time then pour the beaten egg + dairy mixture overtop and pop it in the oven. A quiche involves baking the crust and then adding everything in to bake again. Just a bit more work that goes into it, especially if you make the crust homemade!

A spinach mushroom frittata is sliced into six pieces in a cast iron skillet. A serving spatula sits in the skillet to serve frittata. A blue cloth sits beaneath the skillet with loose radishes, mushrooms, and sprouts scattered about. There are extra bowls and plates around with more cheese, potatoes, mushrooms, radishes, and silverware.

Can You Freeze Spinach Mushroom Frittata

In short, yes you can! While fresh frittata is definitely best, you can freeze any leftovers for up to 3 months. Let the spinach mushroom frittata cool completely after baking and then stash it in an airtight container with parchment paper to separate any layers.

You can let the frozen frittata thaw overnight in the fridge or reheat it at a low temperature in the oven. The texture might be a little loose / dry after reheating but the flavor should still be delicious!

For more delicious and healthy breakfast / brunch options check out two of my favorite sweet and savory options.

Sweet Potato Breakfast Hash with roasted vegetables, crumbled tempeh, diced sweet potato, and crisp sunflower seeds. Roast it all on a sheet pan then drizzle with a homemade cilantro mint chimichurri sauce for a flavor packed hash!

Moist and fluffy Vegan + Gluten Free Blueberry Muffins with an easy crumble topping. These muffins are subtly sweet and bursting with fresh blueberry flavor in every bite.

And if you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Spinach Mushroom Frittata 🙂