IE 11 is not supported. For an optimal experience visit our site on another browser.

Spinach and Mushroom Sheet-Pan Frittata

Frances Largeman-Roth
Cook Time:
19 mins
Prep Time:
10 mins
Servings:
12
RATE THIS RECIPE
(55)

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. 

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

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.