Easy Mushroom and Spinach Frittata with Cheese

This mushroom and spinach frittata dish is one of the most forgiving recipes on my site. You can mess about with the ingredients and still come out with a tasty recipe. This is how to do one of the best frittata recipes UK style.

This recipe is for a mushroom and spinach frittata which allows you to use up various ingredients depending on what you have available.

Introduction to Mushroom & Spinach frittata

This recipe is an excellent recipe to use up ingredients. A good way to use up vegetables and leftovers. Only have 5 eggs and not 6? No problem, it will still taste great!

This is a little bit like my slow cooker casserole recipe in that it uses up ingredients or leftovers in the kitchen. Mushroom and spinach frittata is a simple egg and cheese based dish and is quick to make.

Ingredients for mushroom and spinach frittata

The ingredients in this dish can be swapped about to fit it in with whatever you have available. The key ingredients are eggs, cheese and milk. Everything else can be added or removed as you wish. Obviously to make mushroom and spinach frittata you need to use mushroom and spinach too!

• Mushrooms - I like to use smaller button mushrooms as they are an easy way to manage and prepare for this dish. Ideally they should be sliced into thin (2mm to 4mm slices) using a good knife. For more information on how to chop vegetables take a look at my slicing and dicing guide.
• Spinach - The spinach can come in both fresh and frozen varieties. If using fresh, a good handful will equate to one frozen portion. It can be quite easy to cook too much spinach so it might take a couple of attempts before you get this right.
• Milk - The more fat in the milk the creamier the dish will come out. For a healthy option, use skimmed milk or 1% fat milk. For a fuller flavour, use full fat milk. Semi Skimmed is a happy medium.
• Eggs - I always advocate using fresh free range eggs. Where you can support local farmers and produce, please try to do so.
• Onion - Red onions or brown onions work well with this frittata recipe. Any left overs can be used in a cheese and onion sandwich or thrown into a curry recipe.
• Salt - Table salt will be perfect for this. You can also use salt flakes or coarse sea salt.
• Pepper - I like to use black pepper for a fuller flavour.

See recipe card for quantities.

Instructions to make a mushroom and spinach frittata

Mix the eggs, milk and cheese altogether and season with salt and pepper

Fry up the mushrooms and onion and then add in the spinach.

Put the frying pan ingredients in the casserole dish and mix in the egg and milk.

Place into the oven and cook on 180C for 30 to 40 minutes until nicely risen and the middle is cooked through.

Substitutions to vary the frittata recipe

You can use plenty of differing ingredients in this mushroom and spinach frittata dish so feel free to experiment with it.

• Cabbage - instead of spinach you could try adding in cabbage.
• Cheese - try different types of cheese to get various effects. Mozzarella is stringy, stilton is strong.
• Vegetarian - This is one of my best vegetarian frittata recipes UK style and can be served to non meat eaters.

Equipment needed to make a frittata

The main piece of equipment you need for this dish is a good casserole pan. I recommend a ceramic 20cm by 30cm or bigger dish. These casserole dishes can be sourced quite easily on Amazon and come in various styles.

Storing mushroom and spinach frittatas

Once you have cooked this dish, it is best eaten same day or the day after. If eating the day after, make sure to keep it in the fridge covered with tin foil or cling film. I highly recommend this cling film dispenser to make using it much easier.

FAQ

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