Mushroom and Spinach Frittata
Mushroom and Spinach Frittata
Open in full-screen mode

Mushroom and Spinach Frittata

15 MIN
30 MIN



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) square baking dish. Set aside.
  2. In a large bowl, combine eggs and milk with a whisk. Add cheese. Season with salt and pepper. Place bowl aside.
  3. In a large non-stick skillet, brown onion and mushrooms in butter over medium heat. Season with salt and pepper. Add spinach and continue cooking for about 1 minute, stirring constantly.
  4. Pour mushroom mixture into egg mixture. Stir well and pour into baking dish. Bake the frittata for about 25 minutes or until lightly browned and puffed. Cut frittata into four squares and remove from dish with a spatula. Place on a plate and voila, it is ready to serve warm or cold.


This recipe is from My Lil’ Ricardo


  1. I've made this frittata several times and it always turns out great. Made it for brunch over Easter for a friend and she loved it. I followed the recipe but probably put more spinach in and also used a combination of cheddar cheese and feta as I had some to use up. This is a keeper recipe!

  2. Made this today in a 9X9 pan and added to my croissant breakfast sandwich with turkey sausage. Perfect!

  3. Wonderful and super easy. I'm staying in an airbnb and it did not have an 8 inch pan so used a frying pan (and thought of your chicken catchetorie (sp?) recipe and it all worked out fine)..added italian season and had leftover roasted veggies and a warmed baguette on the side; a great meal and pretty dang easy. Merci beaucoup :)

  4. can not read the recipe. typing over the recipe.

  5. Délicieux et simple!

  6. Very good! Used feta cheese and it was very tasty. Next time, will add a little herbes de province or thyme.

  7. Excellent recipe - simple assembly with delicious results.

  8. This is probably the single most, best frittata/crustless quiche that I have ever made. It's just delicious as is.

  9. I substituted gruyere for the cheddar and the result was fantastic. The instructions and timing were perfect! Served with chunky roasted potatoes and a field greens with a lemony white balsamic vinaigrette.

  10. Awesome recipe, I added a few orange peppers for color and flavor.

  11. Made exactly as recipe said & it was terrific! Even my husband said it had a lot of flavor ! Best frittata recipe I've made! Serve it with a salad or sliced tomatoes- yummy!

  12. This frittata reheats really well and maintains it's texture and flavour. Easy and delicious.

  13. Excellent recipe! This was delicious and I don't even like mushrooms. I would definitely recommend and would make again.

  14. Delicious! I skipped the onions and used cremini mushrooms. My vegetarian guests loved it! Actually, everyone did.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.