Spinach and Mushroom Frittata

Spinach and Mushroom Frittata


"Make this frittata ahead of time or just before you are ready to eat for a pleasing breakfast or brunch."


45 m servings 208 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 253 mg
  • 84%
  • Sodium:
  • 420 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat the oven to 375 degrees F. Spray a 2-quart shallow baking dish with the cooking spray.
  2. Beat the eggs in a large bowl with a fork or whisk. Stir in the soup. Stir in the spinach, 1 cup cheese and black pepper. Pour the egg mixture into the baking dish.
  3. Bake for 35 minutes or until set. Sprinkle with the remaining cheese.


  • Tip: You can prepare the frittata as directed above then cover and refrigerate for up to 24 hours. Before serving, remove the frittata from the refrigerator and let stand for about 30 minutes. Heat the oven to 350 degrees F. Bake for 20 minutes or until hot.



I made this morning. Very fast and flavorful. I made 1/2 the size of recipe. Also, I used fresh mushrooms and fresh spinach.....yum!

YUM!! I added about 1/4 cup of diced onions and topped with crumbled bacon before adding the remaining cheese. So easy to make and I did this in advance of a weekend with friends, it carried o...

Made a variant of this last night using a can of spinach and peas. To say it came out perfect is an understatement, the picky teenagers loved it ,and I used up two cans of veggies. Perfect in th...