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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 (20)
Gluten-free (2)
Paleo (2)
Vegetarian (4)

Most Helpful

Put it on only 200C and for under 15 minutes, if I’d put it on higher and longer it would’ve been completely burnt, or at least cork dry. Kinda tasty but not my favourite.

By: Sophie
Posted: Jan 12, 2021
Diet: Original
2 Helpful

17 reviews

The frittita was great but I wasn't keen on the salad dressing. We had it with oven chips, which worked well.

By: Vyki
Posted: Apr 29, 2021
Diet: Vegetarian
0 Helpful

Delicious and quick!

By: Melissa
Posted: Mar 07, 2021
Diet: Original
0 Helpful

This was good. Did it in a muffin tin so I could keep the mushrooms out of mine and put in tomatoes instead. Probably would have been better if we had silicone cups - putting the veggies in and then adding the eggs made the liner pretty soggy. But everyone liked it and the kids loved getting them as individual servings. Also added about 1/4 cup of Asiago cheese to egg mix because we had some I wanted to use up.

By: Jennifer
Posted: Feb 16, 2021
Diet: Original
0 Helpful

I had a frozen pie crust to use so I made this into a quiche. Very tasty!

By: Tara
Posted: Jan 22, 2021
Diet: Original
0 Helpful

Delicious! I made the original as meal prep for my breakfasts for the week. Easy to make, and great warmed up again!

By: Kathryn
Posted: Jan 18, 2021
Diet: Original
0 Helpful

Really easy and looking forward to left overs this weekend.

By: Rebekah
Posted: Jan 18, 2021
Diet: Vegetarian
0 Helpful