What’s the difference between a frittata and a quiche?

A traditional quiche is made with a pastry crust on the bottom, whereas frittatas do not have a crust. Frittatas typically contain less dairy than quiche recipes, which tend to have a more custard-like consistency in the eggs.

Can I use different veggies?

Yes, this frittata works well with any veggies you have on hand and want to use up. I’ve tested it with bell peppers, asparagus, zucchini, shallots, and scallions, and every variation has been a success. You can even use small diced cooked sweet potato or russet potato.

What’s the best kind of pan for making a frittata?

I recommend using a cast iron skillet for this recipe because it distributes heat evenly and creates a beautiful golden brown exterior on the edges of the eggs. Since the recipe starts on the stovetop and gets finished in the oven, any oven-safe skillet will work. If you don’t have an oven-safe skillet, after cooking the vegetables, transfer the vegetables to a greased 9-inch baking dish. Pour the eggs over top and bake for 12-15 minutes.

Mushroom Frittata Recipe

Servings: 4-6 servings 1x

Ingredients

8 large eggs
¼ cup milk (use dairy-free if needed; I use 2% or whole dairy milk)
½ teaspoon fine salt
¼ teaspoon black pepper
1 tablespoon olive oil or avocado oil
2 cups (8 ounces) mushrooms, sliced
½ cup sliced red onion
1 garlic clove, minced or pressed
3 cups baby spinach leaves, loosely packed
2 teaspoons chopped fresh herbs of choice (rosemary, dill, thyme, oregano, basil, or a mix) or sub ½ teaspoon dried Italian seasoning
¼ cup crumbled feta cheese or soft goat cheese

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Instructions

Preheat oven to 425℉.
In a medium bowl, combine the eggs, milk, salt, and pepper. Whisk to combine. Set aside.
Place a 10- to 12-inch oven-safe skillet* over medium-high heat (I use a 10.25-inch cast iron skillet). Add the oil. When the oil is hot, use a brush to spread the oil around the skillet, making sure it covers the bottom and edges of the skillet.
Then add the mushrooms, onion, and garlic. Cook for 3-4 minutes, stirring occasionally.
Stir in the spinach and herbs. Continue to cook until the spinach begins to wilt, 30-60 seconds, stirring constantly.
Spread the cooked vegetables out in an even layer across the bottom of the skillet. Then, pour the egg mixture over the vegetables. Top with the crumbled cheese.
Cook over medium heat until the edges of the eggs begin to set, 4-5 minutes.
Transfer the skillet to the oven and bake until the center of the eggs is cooked through and set, 5-7 minutes. The amount of baking time will depend on the size of the skillet used.
Remove from the oven. Let sit for 5 minutes before cutting into slices and serving. Garnish with fresh chopped herbs, if desired.
Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

* If you don’t have an oven-safe skillet, at step 6, transfer the cooked vegetables to a greased 9-inch square dish and pour the egg mixture over top. Skip step 7. Increase the baking time in step 8 from 5-7 minutes to 12-15 minutes.

For dairy-free, use any favorite unsweetened plant-based milk, and omit the cheese or use plant-based cheese shreds.

Nutrition Information

Serving Size: 1/4 of recipe
Calories: 198
Fat: 12 g
(Sat Fat: 4 g)
Sodium: 501 mg
Carbohydrate: 7 g
(Fiber: 2 g
Sugar: 3 g)
Protein: 15 g
Cholesterol: 289 mg

Dietary

Dairy-Free Gluten-free Grain-Free Nut-free Vegetarian

Recipe By: Stacie Hassing