Always vegetarian, often vegan

Spinach frittata with mushrooms

Spinach frittata with mushrooms

Spinach frittata

In Spain they eat a lot of tortillas, thick egg omelets filled with potatoes and onion. These tortillas are baked in a frying pan. Unfortunately, we never manage to get it out of the pan in its entirety afterwards. That is why we now regularly make frititas. You simply bake fritatas in the oven. This is filled with onion, mushrooms and spinach, but you can of course just add all the vegetables from your vegetable drawer that need to be used. Just make sure the vegetables are already fairly cooked before they go into the oven. Nice cold and warm.
Voorbereiding 20 minutes
Bereiding 30 minutes
Totale tijd 50 minutes
Course: Sidedish, lunch
Cuisine: Italian
Keyword: eggs, spinach, omelet
Porties: 2


  • 10 eggs
  • 200 g spinach, fresh or frozen
  • 150 g mushrooms
  • 1 white onion
  • 1 teaspoon thyme
  • olive oil, pepper, salt


  • Saute the finely chopped onion in a little olive oil. After a few minutes, add the mushrooms. Season with some thyme, salt and pepper and let it simmer.
  • Blanch the spinach for a few minutes if using fresh spinach. Defrost the frozen spinach. Drain well and chop finely.
  • Mix the chopped spinach with the mushrooms and onions.
  • Beat the eggs, season with salt and pepper.
  • Preheat the oven to 180 degrees Celsius.
  • Line a 20 cm by 20 cm baking tin with baking paper.
  • Fill the baking tin with the spinach mushroom onion mixture.
  • Add the beaten eggs.
  • Bake the frittata for about 30 minutes. It is cooked when the top is completely set.
  • Delicious with a little fresh lettuce and a piece of bread.
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