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

Active: 25 min Total: 45 min
Our frittatas have been some of our members' favorite type of meal (maybe because no one has time for breakfast anymore?). You can even make two and have some for Thanksgiving weekend.
Smarts: We love eating the leftovers with some ham and aioli in a breakfast sandwich.


Spinach, Mushroom, and Feta Frittata:
  • Onions - 1 , sliced
  • Mushrooms, brown - 1/2 lb , quartered
  • Large eggs - 8 , whisked
  • Plain yogurt - 2 Tbsp
  • Feta - 4 oz
  • Cooking oil - 1 1/2 Tbsp
  • Baby spinach - 4 oz
Mixed Green Salad with Lemon Yogurt Dressing:
  • Garlic - 2 cloves , minced
  • Lemon juice - 2 Tbsp
  • Plain yogurt - 2 Tbsp
  • Cooking oil - 2 Tbsp
  • Salt and pepper - to taste
  • Mixed greens - 4 oz


  1. Onions / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  2. Eggs - Whisk with yogurt and some salt and pepper. Stir in feta.
  3. Make dressing - If prepping at dinner, get your frittata in the oven before returning to this step. Mince garlic. Whisk minced garlic with lemon juice, plain yogurt, and cooking oil. Season to taste with salt and pepper. (Can be done up to 3 days ahead)

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  1. Preheat oven to 400F (204C) degrees.
  2. Heat up a skillet over medium heat. Add in cooking oil and then onions to heated oil with a dash of salt. Saute for about ~5 minutes, until softened. Next add in mushrooms and cook for another 3 to 5 minutes, to let mushrooms soften.
  3. Add in spinach leaves and toss through to let the heat wilt the spinach. Pour in egg and feta mixture. Stir to mix everything through and then transfer to oven. Cook for 18 to 22 minutes until knife comes out cleanly.
  4. Toss dressing with mixed greens. Season to taste with more salt and pepper. Serve with your frittata! (And feel free to enjoy frittata with more yogurt)



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