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Frittata with Mushrooms and Spinach

By Paula Deen


Featured in:

Paula Deen Cuts the Fat

Difficulty: Medium

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 6


  • 6 large eggs
  • 3 large egg whites
  • ⅓ cup milk
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon Freshly ground black pepper
  • Pinch crushed red pepper flakes
  • 1 tablespoon Olive oil
  • 6 ounces mixed mushrooms (such as cremini and shitake), thinly sliced
  • 2 cloves garlic, finely chopped
  • 3 cups Baby Spinach Leaves, packed


Preheat oven to 450 degrees.

In a large bowl, whisk together the eggs, egg whites, milk, ¼ cup of the Parmesan, salt, pepper and red pepper flakes.

Heat the oil in a large ovenproof skillet oven medium-high heat. Add half the mushrooms and cook until slightly softened. Add the remaining mushrooms and cook until tender and lightly crisped, about 5 minutes. Stir in the garlic and cook for 30 seconds. Add the spinach, a handful at a time, and cook until wilted, about 1 or 2 minutes.

Pour the egg mixture into the skillet. Cook until the bottom and sides of the frittata are lightly set, 2 to 3 minutes. Sprinkle the top of the frittata with the remaining ¼ cup Parmesan. Bake until puffed and golden, 15 to 20 minutes.