This easy spinach mushroom frittata recipe is the best creamy, custardy frittata recipe stuffed with fresh spinach, mushrooms, and three kinds of cheese! The perfect family breakfast, brunch, or light dinner with only 3.5 grams of net carbs per serving!
Yes, you can eat lots of vegetables on your keto journey as long as you focus on low-carb vegetables. The keto diet is not only about bacon and butter! Actually, you can have delicious keto vegetarian dishes like this keto vegetarian frittata in your weekly meal plan rotation to boost your body with vitamins and minerals.
You’ll love this keto spinach mushrooms frittata recipe as a keto breakfast! It has all you need to start the day: fat, protein, vitamins without the unnecessary carbs. It’s a great swap to regular fried eggs on your keto journey and perfects to meal prep your keto week!
Frittata recipes are the easiest and convenient, healthy breakfasts. They are very similar to breakfast casseroles. It is a one-pan dish baked in the oven and perfect to feed a crowd in less than 30 minutes.
You can create a range of vegetarian frittata recipes using different vegetables anytime. Here I am going to share the best vegetarian frittata! This spinach mushroom frittata recipe is the most flavorsome breakfast frittata for vegetarians! It’s packed with not only vegetables, and it is also a high protein breakfast to keep you full until lunchtime.
Let me show you how you can make easy frittata vegetarian in a few simple steps.
To make a fluffy, custardy spinach and egg frittata, you first need to stir-fry the vegetables in olive oil. This not only adds flavor but also removes any vegetable juice from the spinach and mushrooms that could make your frittata runny.
First, set up all your ingredients on the kitchen countertop. You will need:
First prepare the egg mixture for your spinach and feta frittata.
In a large bowl, whisk all the egg batter ingredients until well combined. Don’t over whisk; just whisk as for an omelette batter. Set aside while you are preparing the vegetables for your spinach mushroom frittata keto recipe.
Next, heat olive oil over medium in a large non-stick saucepan or cast-iron skillet. I really mean large pan because fresh spinach needs a lot of room even if it shrinks down when cooked.
Start by sautéing onions and garlic, then stir fry the sliced button mushrooms and diced red bell pepper if used. If you don’t like red bell pepper, simply remove it from the recipe.
Stir fry the vegetables for 2 minutes until mushrooms release their juice and season with salt and pepper. Next, add the baby spinach and cook with a lid on the pan. This will help the spinach shrink down and cook fast. Remove lid every 30 seconds, give a good stir and keep cooking until the spinach is wilted and the roasted vegetables released their juices.
Transfer the cooked vegetables using a slotted spoon onto a 10-inch round baking dish or a 9-inch x 9-inch square baking dish. The slotted spoon drains the vegetables from their juice and prevents a runny frittata.
Next, pour the egg mixture on top of the vegetable. Finally, sprinkle the shredded cheddar evenly over the dish. To make a mushroom and spinach frittata with goat cheese, as seen in my picture, crumble goat cheese all over the pan.
Goat cheese is a keto-friendly cheese, and it adds the most delicious creamy texture and flavor to your spinach mushroom frittata recipe.
The best part about this keto spinach mushroom frittata recipe is:
Keep in mind that if you use a microwave, it makes the frittata texture very chewy and runny, especially if it had been frozen before.
So, I highly recommend you rewarm leftovers in the oven.
You can use frozen spinach to make this keto frittata spinach recipe. Obviously, they will release a lot of liquid in the pan, and you will have to cook the vegetable a little bit longer to evaporate the extra liquid.
Another option is to thaw the frozen spinach for a few hours before preparing this spinach feta frittata keto recipe.
Mushrooms are great keto low-carb vegetables packed with protein. However, if you don’t like mushrooms and don’t mind adding meat to this recipe, replace it with the same amount of bacon pieces. A spinach and bacon frittata taste amazing, too, with goat cheese on top.
This frittata is even better served with a dollop of sour cream on top. It adds a tangy, fresh, and creamy touch to the dish.
Made this keto frittata with fresh spinach recipe yet? Share a picture with us on my Facebook support group, where we connect and answer all our questions to thrive on keto!
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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