Spinach and Mushroom Egg White Frittata

There’s something so comforting about a warm plate of Spinach and Mushroom Egg White Frittata in the morning. I still remember the first time I made this dish; it was a crisp Sunday morning, and I wanted something light yet satisfying to start the day. The aroma of sautéed mushrooms and fresh spinach filled my kitchen, instantly awakening my senses. With the bright, fluffy egg whites forming the base, it felt like the perfect combination of health and indulgence. This frittata not only looked beautiful but also tasted incredible, leaving me feeling energized for the day ahead.

As I gathered the ingredients, I realized how simple yet versatile this recipe truly is. The best part? You can whip it up in minutes, making it an ideal choice for busy mornings or a lovely brunch gathering. Since that first experience, I’ve made it countless times, adjusting the ingredients based on what I have on hand or what’s in season. Whether served straight from the oven or allowed to cool and sliced for a takeaway lunch, this frittata is a winner in my book. It’s a dish that I love to share with friends, and I know you’ll want to add it to your rotation too!

Ingredients You’ll Need for Spinach and Mushroom Egg White Frittata

When it comes to the ingredients in this frittata, they not only work harmoniously together but also bring a variety of tastes and textures to the dish. The earthy notes of the mushrooms complement the fresh, vibrant flavor of spinach, while the egg whites provide a light and airy base. Here’s a closer look at what you’ll need:

• 2-3 brown mushrooms, sliced – These mushrooms add a rich and earthy flavor. They’re a fantastic source of nutrients and help create a satisfying base for the dish.
• Handful of fresh spinach – Bright and nutritious, fresh spinach lends a vibrant color and a slight bitterness that balances the richness of the eggs.
• 1 cup egg whites – A light alternative to whole eggs, egg whites allow this dish to be fluffy while keeping it lower in fat and calories.
• Kosher salt – Essential for enhancing the flavor of all the ingredients, a pinch of kosher salt goes a long way.
• 2 tablespoons grated parmesan cheese – This adds a lovely umami flavor and a hint of nuttiness. Feel free to adjust the amount based on your preference!
• Hot sauce (if desired) – A drizzle of hot sauce can add a nice kick, balancing the dish with some heat.

Step by Step Guide for Spinach and Mushroom Egg White Frittata

Now that we have our ingredients ready, let’s dive into the preparation of this delightful Spinach and Mushroom Egg White Frittata. The process is quite straightforward, and I promise you’ll enjoy every step.

1. Start by preheating your oven or toaster oven to broil. This is crucial as it will help the frittata puff up beautifully and give it that lovely golden color.

2. Next, take a 7-inch non-stick fry pan and spray it with cooking spray. Heat the pan over medium heat. Once it’s warmed up, add the sliced mushrooms. You’ll want to cook them for about 2 to 3 minutes, turning them occasionally. You’re looking for them to soften and become slightly golden.

3. Once the mushrooms are ready, toss in the handful of fresh spinach. Cook for an additional 1 to 2 minutes until the spinach has wilted, turning a vibrant green. The aroma will be fantastic!

4. While the veggies are cooking, grab a bowl and whisk the egg whites until they’re light and frothy. This will help create that airy texture in your frittata.

5. Add a pinch of kosher salt to the egg whites for flavor, then pour this mixture into the sautéed mushrooms and spinach. Make sure everything is evenly distributed throughout the pan.

6. Sprinkle one tablespoon of the parmesan cheese over the top. This will melt beautifully as it cooks and add a nice depth of flavor.

7. Now, let the eggs cook undisturbed. You’ll notice the edges of the egg whites starting to set and turn a more solid white. This is where the magic happens!

8. Gently lift the edges of the egg whites with a spatula and tilt the pan slightly, allowing the uncooked egg to flow underneath. Cook for another minute, watching for that lovely fluffy texture to form.

9. Carefully transfer the fry pan to the preheated oven. Broil for about 2 to 3 minutes or until the frittata has puffed and is golden brown on top. Keep an eye on it to prevent burning!

10. Once it’s cooked through, take it out of the oven and sprinkle the remaining parmesan cheese on top. Let it cool for a minute before slicing it into wedges. Serve warm, and if you like a kick, don’t forget to add some hot sauce!

Tips and Variations

As with any recipe, there are countless ways to enjoy your Spinach and Mushroom Egg White Frittata. Here are some tips and variations to consider:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm.
• Freezing: Can you freeze this? Yes! Slice the frittata and wrap individual portions in plastic wrap, then place them in a freezer-safe bag. It’s great for busy mornings!
• Pairing: This dish pairs nicely with a light salad or sliced avocado on the side. It’s perfect for brunch or lunch!
• Experiment with Flavors: Feel free to add other vegetables like bell peppers or zucchini, or even mix in some herbs like basil or thyme for added freshness.
• Cheese Options: If you want a richer flavor, try adding a little crumbled feta or goat cheese instead of parmesan.
• Serving Style: For a fun twist, cut the frittata into bite-sized pieces to serve as appetizers at your next gathering.

Perfect Matches for Spinach and Mushroom Egg White Frittata

When it comes to serving the Spinach and Mushroom Egg White Frittata, the possibilities are endless! This dish can shine on its own or be complemented by various sides and occasions. Here are some great ideas:

• Light Salad: Serve it alongside a refreshing mixed greens salad with a simple vinaigrette. The crispness of the salad balances the warm frittata.
• Brunch Occasion: This frittata is perfect for brunch gatherings. Pair it with fresh fruit, pastries, or a spread of jams and breads.
• Lunch Ideas: Enjoy it as a light lunch, perhaps with a side of roasted vegetables or a cup of soup for a more substantial meal.
• Picnic Treat: Slice the frittata into wedges and pack it for a picnic. It’s easy to transport and tastes great cold or at room temperature.
• Seasonal Pairing: In summer, serve it with a side of heirloom tomatoes drizzled with olive oil; in winter, consider a warm roasted root vegetable medley.
• Storage Tips: If you have leftovers, portion them out for quick meals throughout the week. Reheat as needed for an easy breakfast or lunch.

FAQ

Conclusion

The Spinach and Mushroom Egg White Frittata is a unique and delicious dish that highlights the simple joys of cooking with fresh ingredients. It’s perfect for any meal of the day, be it breakfast, lunch, or dinner. I encourage you to give it a try and experience the delightful flavors and textures for yourself. Whether you enjoy it fresh from the oven or as a make-ahead meal, I’m sure it will become a favorite in your home!

Spinach and Mushroom Egg White Frittata

The perfect start to your day, this Spinach and Mushroom Egg White Frittata is light, fluffy, and packed with flavor. Rich mushrooms and vibrant spinach blend beautifully with fluffy egg whites, creating a dish that’s not only delicious but also nutritious. You'll want to make this easy weeknight dinner tonight!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 2-3 items brown mushrooms sliced
• 1 handful fresh spinach
• 1 cup egg whites
• 1 pinch kosher salt
• 2 tablespoons grated parmesan cheese
• to taste items hot sauce if desired

Equipment

• Oven
• Whisk
• Grater
• Skillet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Preheat the oven or toaster oven to broil.
2. Spray a 7-inch non-stick fry pan with cooking spray and heat on medium heat. Add the sliced mushrooms and cook for 2-3 minutes, turning once or twice. Add the fresh spinach and cook for 1-2 minutes or until the spinach has wilted.
3. Whisk the egg whites in a bowl until light and frothy, add a pinch of kosher salt and pour into the mushroom and spinach mixture. Sprinkle with 1 tablespoon of the parmesan. Let the eggs cook undisturbed until the edges of the egg whites start to cook through and turn a more solid white.
4. Gently lift the edges of the egg whites and tilt the pan so the uncooked egg runs under the cooked part and cook for another minute.
5. Transfer the fry pan to the oven and broil for 2-3 minutes or until the eggs have puffed and have cooked through. Remove from the oven and sprinkle with the remaining parmesan cheese. Cut into wedges and serve with hot sauce if desired.

Notes

No additional notes provided.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.