Welcome to the world of a savory mushroom & herb frittata — a dish that's as versatile as it is delightful. Whether you're whipping up a quick brunch or seeking a hearty weeknight dinner, this frittata offers layers of flavor with earthy mushrooms, fresh herbs, and creamy feta, all wrapped in a fluffy egg base.
Eggs form the foundation of our frittata, providing that rich, fluffy texture. Meanwhile, heavy cream adds a touch of indulgence, making the eggs even more luscious. We’ve got cremini mushrooms for an earthy note, and baby spinach brings a fresh, vibrant layer to the dish. Green onions add a mild onion flavor that complements the other ingredients without overwhelming them. Feta cheese offers a tangy, creamy contrast to the savory elements, while fresh parsley brightens up the entire dish with its herbaceous notes. A drizzle of olive oil helps everything cook to perfection, and a touch of salt and black pepper enhances all the flavors.
This frittata pairs beautifully with a simple side salad dressed in a light vinaigrette, or alongside roasted potatoes for a more filling meal. For a brunch spread, consider serving it with fresh fruit or a warm loaf of crusty bread.
Start by preheating your oven to 375°F (190°C). This ensures it's ready to finish off your frittata once you've got it started on the stovetop. While that's warming up, grab a large bowl and whisk together your eggs, heavy cream, salt, and pepper until they're well combined. You want this mixture to be smooth and uniform.
Next, heat your olive oil in an oven-safe skillet over medium heat. Once the oil is shimmering, add your sliced mushrooms. Sauté them until they're golden and fragrant — this should take about 5 minutes. Then, toss in your chopped green onions and baby spinach. Stir them around until the spinach is wilted and the onions are just starting to soften.
Now, it’s time to bring it all together. Pour the egg mixture into the skillet, and give it a gentle stir to make sure those veggies are evenly distributed. Sprinkle the feta cheese and chopped parsley over the top. Let it cook on the stove for about 3 minutes until the edges just begin to set.
Carefully transfer your skillet to the preheated oven. Bake your frittata for 12-15 minutes, or until the center is fully set. You’ll know it’s done when the top is firm and slightly golden. Allow it to cool for a few minutes before slicing and serving.
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