Mushroom and Spinach Frittata
Why this recipe works
- Better vegetable flavour: Cooking the mushrooms until their moisture evaporates concentrates their savoury flavour before the eggs are added.
- Hob-to-oven method: Starting the frittata in the pan sets the edges, while the oven gently finishes the centre without needing to flip it.
- Tender set: Whisked eggs and melted Cheddar create a soft, sliceable texture when the frittata is baked just until set.
Get the most out of this recipe
Timing notes
- Rest before slicing: Let the frittata stand briefly after baking so the centre finishes setting and the wedges cut cleanly.
- Serve warm or cold: It is best warm from the oven, but the texture also holds well when cooled and served as part of a lunch spread.
Texture tips
- Cook off mushroom moisture: Allow the mushrooms to brown before adding the eggs; excess liquid can make the frittata watery.
- Stop at just set: Remove it from the oven when the centre is set but still tender, as residual heat will firm it slightly as it rests.
Ingredient notes
- Mushroom choice: Regular mushrooms keep the flavour mild, while cremini mushrooms give a deeper, earthier result.
- Cheese flavour: A well-flavoured Cheddar gives the frittata more savoury depth, especially because the ingredient list is simple.
Make-ahead tips
- Make ahead: Cool the frittata completely before refrigerating in a sealed container for easy lunches over the next few days.
- Reheat gently: Warm wedges in a 180°C (355°F) oven until piping hot, or serve them cold if preferred.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Crack the eggs into a bowl and whisk until smooth, then stir in most of the cheddar, reserving a small handful for the top.
- Heat the olive oil in an ovenproof frying pan over a medium-high heat. Add the mushrooms and cook for 5 to 7 minutes until their liquid has evaporated and they are lightly browned.
- Add the spring onion and cook for 1 minute until fragrant. Add the spinach and cook for 1 to 2 minutes until just wilted, then spread the vegetables out evenly in the pan.
- Pour in the egg mixture and gently stir once or twice to distribute the vegetables. Cook for 2 to 3 minutes until the edges are set but the centre is still runny, then sprinkle over the reserved cheddar.
- Transfer the pan to the oven and bake for 8 to 10 minutes until puffed, set in the centre, and lightly golden on top. Rest for 2 minutes, then slice into wedges to serve.
Recipe notes
Tips
- Use an ovenproof frying pan so you can move straight from hob to oven without transferring the mixture.
- For a tender frittata, whisk the eggs just until combined and avoid overbaking; it should be set with a slight wobble that firms up as it rests.
Substitutions
- Replace Cheddar cheese with Gruyere cheese for a nuttier, more savoury finish.
- Replace Mushrooms with Cremini mushrooms for a deeper, earthier flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat wedges in a 180°C (355°F) oven for 8 to 10 minutes until piping hot, or eat cold.
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Recipe overview
- Servings: 3 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Eggs Milk
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