Spinach, pepper, and mushroom frittata
Recipe shopping list — copy the items into Valedo.
Makes 8 slices, serving 4 with two slices each. Start it on the stove and finish it in the oven.
Ingredients
Eggs
10 large
Whole milk
1/2 cup
Kosher salt
Divided.
3/4 tsp
Black pepper
1/4 tsp
Olive oil
2 tbsp
Yellow onion
Diced.
1/2 medium
Red bell pepper
Diced.
1 medium
Cremini mushrooms
Sliced.
8 oz
Baby spinach
5 oz
Sharp cheddar cheese
Shredded.
4 oz
How to make it
- Heat the oven to 375°F. Whisk the eggs, milk, 1/2 teaspoon salt, and pepper in a bowl.
- Heat the oil in a 10-inch oven-safe skillet over medium heat. Cook the onion, bell pepper, mushrooms, and remaining salt for 7 minutes.
- Add the spinach and cook until wilted, about 2 minutes. Pour in the egg mixture and sprinkle the cheddar over the top.
- Cook without stirring for 2 minutes, then transfer the skillet to the oven. Bake for 12 to 16 minutes, until the center reaches 160°F.
- Rest for 5 minutes before cutting into 8 slices.
Who this list is for
This list is for anyone planning to make a spinach, pepper, and mushroom frittata that serves four people. It’s ideal for those who want a hearty, vegetable-packed breakfast or brunch option that cooks partly on the stove and finishes in the oven. If you’re looking for a way to use up eggs and fresh produce, this frittata fits the bill.
How to use this list
Check your kitchen for eggs, whole milk, and olive oil first—these are common staples. Chop the yellow onion, red bell pepper, and cremini mushrooms before you start cooking. Sauté the vegetables in olive oil, then add baby spinach until wilted. Beat the eggs with whole milk, kosher salt, and black pepper, then pour over the cooked vegetables. Sprinkle sharp cheddar cheese on top before transferring the pan to the oven to finish.
Common mistakes
Don’t use pre-shredded cheese—it doesn’t melt as well as freshly grated. Avoid overcooking the vegetables; they should be soft but not mushy. Make sure to use a skillet that’s oven-safe, or you’ll have trouble finishing the frittata. Some people skip seasoning the eggs, but this leaves the dish bland. Don’t forget to preheat your oven so the frittata sets evenly.
What is on this list
You’ll need eggs, whole milk, kosher salt, black pepper, olive oil, yellow onion, red bell pepper, cremini mushrooms, baby spinach, and sharp cheddar cheese. Go through your fridge and pantry and cross off anything you already have, like eggs or oil, to avoid buying duplicates.
Before you go
Before shopping, check if you have enough eggs and the right cheese. Make sure your skillet is oven-safe and clean. Buy fresh spinach and mushrooms for the best flavor. If prepping ahead, chop the vegetables and grate the cheese in advance to save time on cooking day.
FAQ
Who is "Spinach, pepper, and mushroom frittata" for?
This list is for anyone planning to make a spinach, pepper, and mushroom frittata that serves four people. It’s ideal for those who want a hearty, vegetable-packed breakfast or brunch option that cooks partly on the stove and finishes in the oven. If you’re looking for a way to use up eggs and fresh produce, this frittata fits the bill.
How should I use "Spinach, pepper, and mushroom frittata"?
Check your kitchen for eggs, whole milk, and olive oil first—these are common staples. Chop the yellow onion, red bell pepper, and cremini mushrooms before you start cooking. Sauté the vegetables in olive oil, then add baby spinach until wilted. Beat the eggs with whole milk, kosher salt, and black pepper, then pour over the cooked vegetables. Sprinkle shar…
What should I skip or avoid with "Spinach, pepper, and mushroom frittata"?
Don’t use pre-shredded cheese—it doesn’t melt as well as freshly grated. Avoid overcooking the vegetables; they should be soft but not mushy. Make sure to use a skillet that’s oven-safe, or you’ll have trouble finishing the frittata. Some people skip seasoning the eggs, but this leaves the dish bland. Don’t forget to preheat your oven so the frittata sets e…
What is on the "Spinach, pepper, and mushroom frittata" list?
You’ll need eggs, whole milk, kosher salt, black pepper, olive oil, yellow onion, red bell pepper, cremini mushrooms, baby spinach, and sharp cheddar cheese. Go through your fridge and pantry and cross off anything you already have, like eggs or oil, to avoid buying duplicates.
What should I do before I go?
Before shopping, check if you have enough eggs and the right cheese. Make sure your skillet is oven-safe and clean. Buy fresh spinach and mushrooms for the best flavor. If prepping ahead, chop the vegetables and grate the cheese in advance to save time on cooking day.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.