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Spinach, Mushroom, and Feta Frittata
and green salad with lemon yogurt dressing

Active: 25 min Total: 45 min

We dug deep in the Cook Smarts archive to bring back this delicious and classic frittata. It was first featured in a meal plan back in 2014!
Smarts: Frittatas make great leftovers and can be served for breakfast, lunch, or dinner.

Tags

Ingredients

Servings:
4
Metric
Spinach, Mushroom, and Feta Frittata:
  • Onions, medium - 1, diced
  • Mushrooms, any button - 8 oz, quartered
  • Eggs - 8, whisked
  • Milk - 3 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Baby spinach - 5 oz
  • Cheese, feta - 3 oz, crumbled
Green Salad with Lemon Yogurt Dressing:
  • Garlic - 1 clove, chopped
  • Lemon juice - 2 Tbsp
  • Yogurt, plain or Greek - 2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 2 Tbsp
  • Mixed greens - 5 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make dressing - Whisk together garlic, lemon juice, yogurt, and mustard. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
  3. Mushrooms - Quarter mushrooms. (Can be done up to 3 days ahead)
  4. Eggs - Whisk together eggs, milk, salt, and black pepper.

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Make

  1. Heat oven to 425F / 218C.
  2. While oven is heating, heat a 10.5” to 12” (26 cm to 30 cm) oven-safe skillet over medium-high heat. (Note: skillet size is for 4 servings. If customizing, use a larger or smaller skillet, or you can transfer the cooked filling to a muffin tin and top it with the egg mixture before baking.)
  3. To heated skillet add cooking oil and then onions to heated oil. Saute until tender, 3 to 5 minutes.
  4. Add mushrooms and saute until very tender and golden brown, 6 to 8 minutes. Season with some salt.
  5. Stir in spinach leaves until slightly wilted, 3 to 4 minutes more.
  6. Pour egg mixture over vegetables and stir to combine.
  7. Crumble feta over top.
  8. Transfer skillet to oven and bake for 20 to 25 minutes. (Frittata is done when eggs are set and a knife inserted in the center comes out clean.)
  9. Just before serving, toss greens with dressing.
  10. Slice frittata and serve with salad. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (13)
Gluten-free (2)
Paleo (1)
Vegetarian (1)

11 reviews

Easy and tasted great!

By: Cara
Posted: Jan 17, 2021
Diet: Original
0 Helpful

This was quick and easy to make! For 2 servings, we used 5 eggs and an 8 inch pan and the frittata was done cooking in 12 minutes.

By: Michelle
Posted: Jan 15, 2021
Diet: Original
0 Helpful

This was an easy and delicious mid week meal. The only variation was that I put some extra seasoning into the eggs. I used 6 eggs for my husband and I and have enough left over for lunch tomorrow. I also heeded the warnings of others and only baked for 15 minutes. I didn't make the dressing, as I already had some store bought lemon dressing in the fridge.

By: Johanna
Posted: Jan 14, 2021
Diet: Original
0 Helpful

Really good. Agree that maybe 400 would be better than 425 to cook. Dressing was yummy!

By: Alyssa
Posted: Jan 14, 2021
Diet: Original
0 Helpful

Fast and tasty

By: Elizabeth
Posted: Jan 14, 2021
Diet: Gluten-free
0 Helpful

Very yummy! Used muffin tins since my skillet wasn't oven safe, they turned out quite good! The salad was quite flavorful also, a nice compliment to the frittata.

By: Ry
Posted: Jan 14, 2021
Diet: Original
0 Helpful