Frittata di Spinaci con Parmigiano e Funghi {Spinach & Portobello Frittata}


Did you know that May is National Egg Month? Well it is ; ) and we’re celebrating *clapping loudly” We just LOVE eggs! I mean really it’s the incredible edible egg  after all, right? Or at least that’s what the television tells us LOL. I know you’re going to have that little diddy of a song just stuck in your head now, you’re welcome tee hee! And what better to make with an egg {well besides desserts} a FRITTATA!

It doesn’t get much easier than a Frittata. You chop what you want to go in it, saute and then pour your whisked eggs in. Wait a few minutes & then chuck it into the oven.  That’s it {well okay a few extra things but it’s all in the directions below}! And then you wait. What you put in is up to you. I used fresh baby spinach from my garden and I had some beautiful meaty Portobello mushrooms that were just calling my name, so in they went. Other favorite add ins in our house are asparagus, and BACON! Because well, bacon makes everything better now doesn’t it! 

I love making ours in our small cast iron pan. It was passed down to us from our grandma and it cooks like no one’s business. It’s only about 8″ across and is just the right size for this Frittata. Just remember the Frittata will continue to cook in a cast iron pan AFTER you take it out of the oven {because it’s such an efficient cooking machine LOL} so as soon as it’s ready to transfer to a serving plate do that {otherwise you’ll end up with a browned bottom, and you don’t want that}

So go ahead and celebrate National Egg Month with a Frittata! It’s perfect for breakfast, brunch {in fact this is THE perfect Mother’s Day Brunch dish} or dinner. There are no dining boundaries to this dish ; )




What you’ll need:
8 large fresh eggs
2 tbsp milk
1/2 onion – minced
1 tbsp extra virgin olive oil
large handful fresh baby spinach
1 tsp sundried tomato spread
6 oz Portobello mushrooms – cut into bite size pieces
1/4 cup Parmigiano Reggiano – grated {add more cheese if you want it cheesier}

What to do:
Preheat oven to 350 degrees. Crack the eggs into a bowl, add the milk, sun dried tomato and Parmigiano. Whisk together until well combined. Season with salt and pepper, set aside. Into a cast iron pan (or other oven safe pan) add the olive oil and onion and saute approx 2 minutes over medium heat. Stirring frequently. Add mushrooms, reduce heat to low and continue to stir while cooking until mushrooms have released their water. Add spinach and cook just until just wilted. Season with salt and pepper.

Pour egg mixture into pan and stir gently to combine. Allow to cook until the sides begin to set up. Transfer to oven and cook until eggs are no longer giggly. Approx 15 mins {check it every so often} Transfer to serving plate & enjoy immediately.

Buon Appetito!


  1. 1

    I didn’t know it was national egg month, but I’m gonna eat up to celebrate it! Beautiful frittata! 🙂

  2. 2

    Looks delicious! Love the photos!

  3. 3

    I love your recipes, they never fail to somehow combine all of my favorite foods into one dish!

  4. 4

    you said it doesnt get much easier than this, it diffinitely doesnt get much better than this gorgeous breakfast or anytime meal love it~

  5. 5

    Mmmm, this looks fabulous. Had no idea it was National Egg Month – I’m gonna spread the joy over here in France. We do love our eggs.

  6. 6

    Beautiful and yay to eggs!

  7. 7

    A frittata is my fall-back meal when I haven’t planned anything else. Love the addition of portabellas.

  8. 8

    OK, now that I know it’s National Egg Month I’ve got SO MANY EXCUSES to eat eggs!! WOOT! This frittata looks DELISH!

  9. 9

    seriously good. I love EGGS

  10. 10

    Looks so good. I have to try this!

  11. 11

    I’m addicted to frittatas… Lovely!

  12. 12

    This frittata looks beautiful! I love how thick it is. I actually really love when the bottom gets brown and crunchy, but I’m weird. 🙂

  13. 13

    Sounds like a gorgeous frittata!
    I make frittatas a lot so I’m adding this to my “to make” list! Yum! 🙂

  14. 14

    Sounds like a gorgeous frittata!
    I make frittatas a lot so I’m adding this to my “to make” list! Yum!

  15. 15

    This looks amazing…I wish I had a piece of it right now

  16. 16

    What a beautiful, thick frittata! Frittatas are one of our go-to dishes on a busy night.

  17. 17

    I knew I was craving eggs for a reason. I had forgotten about National Egg month. And don’t you think egg month should be in April? Anyway.

    Thank you I am so making this with some biscuits tomorrow for dinner.

  18. 18

    Great looking frittata!

  19. 19

    Just found your website — via Saveur — and wanted to tell you I love it. I love frittatas, although mine are usually made just with what I have leftover!

  20. 20

    Eggs ARE the best! And a frittata is one of the best dishes for entertaining because you can make it ahead. It was perfect for our round-up of Mother’s Day recipes:



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