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Spinach and Mushroom Sheet-Pan Frittata

COOK TIME
19 mins
PREP TIME
10 mins
SERVINGS
12
RATE THIS RECIPE
(44)
Frances Largeman-Roth
COOK TIME
19 mins
PREP TIME
10 mins
SERVINGS
12
RATE THIS RECIPE
(44)

Ingredients

  • Cooking spray
  • 2 cups sliced mushrooms
  • 2 tablespoons extra virgin olive oil, divided
  • 1 small onion, chopped
  • 2 cups baby spinach
  • 10 eggs
  • 1/2 cup whole milk
  • 1 cup shredded white cheddar
  • 1/2 teaspoon sea salt and black pepper
  • Chef notes

    This low-carb breakfast is excellent on its own but it can also be added to a piece of whole grain toast for a heartier meal. Eggs are an awesome protein and adding spinach to your morning meal is a great way to get in all the servings of veggies you need. 

    Preparation

    1.

    Preheat to 375°F.

    2.

    Spray a sheet pan (10-inch by 5-inch) with cooking spray. Arrange mushrooms evenly on the pan and drizzle with 1 tablespoon of the olive oil. Bake for 10 minutes.

    3.

    While mushrooms are baking, sauté onion in oil for 1 minute. Add spinach and cook 1 minute more, until lightly wilted; set aside.

    4.

    Whisk the eggs, milk, cheese, salt and pepper together in a bowl. Add the spinach and onion to the egg mixture. Remove sheet pan from oven, pour egg mixture into the pan; then carefully transfer it to the oven and bake 17 to 18 minutes, until just set and golden around edges.

    5.

    Cool for 5 minutes, then cut into 12 square servings. Leftovers can be stored in an airtight container for up to two days.