top of page
  • Writer's pictureKatrina Davis

Mushroom, Spinach, Gruyere Frittata


You may have noticed by now that I love the combination of mushroom, spinach, gruyere, and thyme. These are also ingredients that I usually have on hand which happen to go so beautifully together. I always say that breakfast is my “everything but the kitchen sink” meal, because I love to use leftover meats and veggies to use up things that may otherwise go to waste. With that being said, like most of my egg recipes, you can use any ingredients you have in the fridge such as bell peppers, asparagus, tomatoes, leeks, broccoli, feta, mozzarella, cheddar, sausage, ham, bacon, etc. Feel free to get creative.

I think a big misconception about frittatas is that they are very time consuming and difficult to make. This takes me about 30 minutes (at the most) and half of that time is hands-off oven time. Whip this up when you have guests staying over and impress your friends and family with this beautiful spread.

I prefer to use my cast iron to make this a one pan meal, but you can also use a casserole dish or any other oven safe pan. If you try this recipe and love it, snap a pic and share it with us on Instagram and Facebook and follow our Pinterest page. Enjoy!



  • 2 Tbsp butter

  • 1 shallot sliced crosswise

  • 1 1/2 cups sliced cremini mushrooms (about 4 oz)

  • 1/2 tsp thyme

  • 4 oz baby spinach, roughly chopped

  • 8 large eggs

  • 1/3 cup heavy cream

  • 1/2 cup shredded gruyere

  • 1/2 tsp salt


  1. Preheat oven to 375 degrees

  2. Heat cast iron over medium heat and add butter

  3. Once butter is melted, add shallots and cook for about 2 minutes until slightly softened

  4. Stir in thyme until fragrant, about 30 seconds

  5. Add mushrooms and cook for about 3-4 minutes until slightly softened

  6. Stir in baby spinach until wilted, about 1-2 minutes. Turn off heat and let cool while preparing egg mixture

  7. Crack 8 large eggs into a mixing bowl, add heavy cream and whisk until smooth

  8. Add salt and gruyere and stir to combine

  9. Pour egg mixture over vegetables in cast iron and place in oven

  10. Bake for 12-15 minutes until the center does not jiggle when pan is shaken.

  11. Slice & serve. Enjoy!

Serves 4

218 views0 comments

Recent Posts

See All
Post: Blog2_Post
bottom of page