Best 8 Portobello Spinach Frittata Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're looking for a delicious and easy-to-make vegetarian dish, look no further than portobello spinach frittata. This frittata is a perfect combination of flavors and textures, with tender portobello mushrooms, wilted spinach, and a fluffy egg base. It's a great option for breakfast, lunch, or dinner, and can be served with a variety of sides. To make this frittata, you'll need a few simple ingredients and just a few minutes of preparation time.

Here are our top 8 tried and tested recipes!

SPINACH AND PORTOBELLO FRITTATA



Spinach and Portobello Frittata image

From the wonderful bell'alimento food blog. She suggests you cook in a well seasoned cast iron pan, about 8 inches in diameter.

Provided by Epi Curious

Categories     Breakfast

Time 25m

Yield 1 frittata, 2-4 serving(s)

Number Of Ingredients 9

8 large fresh eggs
2 tablespoons milk
1/2 onion, minced
1 tablespoon extra virgin olive oil
1 large handful fresh Baby Spinach
1 teaspoon sun-dried tomato, spread
6 ounces portabella mushrooms, cut into bite size pieces
1/4 cup parmigiano-reggiano cheese, grated (add more cheese if you want it cheesier)
salt and pepper

Steps:

  • 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!

Nutrition Facts : Calories 440, Fat 30.1, SaturatedFat 9.2, Cholesterol 855.3, Sodium 474.8, Carbohydrate 10, Fiber 1.7, Sugar 4.5, Protein 31.9

PORTOBELLO SPINACH FRITTATA



Portobello Spinach Frittata image

Loaded with cheese, spinach and mushrooms, this absolutely delicious quiche is perfect for breakfast, brunch or even lunch! Irene Turner of Alma, Wisconsin shares the recipe.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 9

2 eggs
1/2 cup egg substitute
1 cup fat-free ricotta cheese
3/4 cup grated Parmesan cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup sliced baby portobello mushrooms
4 green onions, chopped

Steps:

  • In a large bowl, combine the eggs, egg substitute, ricotta cheese, Parmesan cheese, spinach, salt and pepper. Stir in mushrooms and onions. , Transfer to a 9-in. pie plate coated with cooking spray. Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 130 calories, Fat 5g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 526mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges

WARM SPINACH PORTOBELLO TART WITH ROASTED TOMATO VINAIGRETTE



Warm Spinach Portobello Tart with Roasted Tomato Vinaigrette image

Provided by Food Network

Time 2h20m

Yield 4 servings

Number Of Ingredients 14

4 ounces cream cheese
1 cup margarine
1 teaspoon salt
1 1/4 cups flour
3 pounds tomatoes
2 1/2 teaspoons chopped garlic
1/3 cup plus 3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup balsamic vinegar
3/4 pound portobello mushrooms. stemmed, cut into thin strips
1/4 pound spinach, stemmed, washed, dried, and cut into thin strips
1/2 pound mozzarella, julienned
Capers for garnish

Steps:

  • Preheat oven to 375 degrees.
  • To make a crust:
  • In a food processor, mix cream cheese and margarine. Add salt and flour. Mix until a ball forms. Refrigerate. Roll out on a floured surface to fit an 8inch fluted tart pan. Weight with pie weights, beans or rice in foil, and bake for 15 minutes. Cool, remove from pan and set aside.
  • To make filling:
  • Plunge tomatoes into simmering water for 15 seconds. Drain. Remove skin and seeds. Place tomatoes in roasting pan with 1/2 teaspoon of the garlic, 1/3 cup of olive oil, and 1/4 teaspoon each of salt and pepper. Bake for 1 1/2 hours. Cool slightly and coarsely chop. In a small saucepan, bring vinegar to boil, and cook until reduced to 2 tablespoons. Add reduced vinegar to the tomato mixture and set aside.
  • In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the remaining 2 teaspoons garlic and cook until golden. Remove and set aside.
  • In the same skillet, add the remaining tablespoon of olive oil. Increase heat and sear portobello strips on all sides until browned. Stir in the reserved garlic, turn off heat but keep warm.
  • To assemble:
  • Place spinach in the cooled tart shell. Arrange warm portobellos like spokes of a wheel on top of spinach. Sprinkle with salt and pepper. Top with mozzarella. (the tart may be assembled to this point and set aside.) Preheat the broiler. Broil briefly until cheese is melted. Drizzle each slice with tomato vinaigrette, garnish with capers and serve warm

SPINACH FRITTATA



Spinach Frittata image

Provided by Trisha Yearwood

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

4 large eggs
1/2 cup whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded Swiss cheese
1 cup lengthwise-halved grape tomatoes
2 tablespoons salted butter
1 small onion, finely chopped
4 cups fresh baby spinach

Steps:

  • Preheat the oven to broil.
  • In a medium bowl, whisk together the eggs, milk, salt and pepper until smooth. Fold in the cheese and tomatoes and set aside.
  • In a 9-inch, oven-safe nonstick frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Pour the egg mixture over the spinach, and cook until almost set, 2 to 4 minutes.
  • Transfer the pan to the oven and broil until golden brown on top, 5 to 7 minutes. Remove from the oven and turn out onto a serving plate.

SPINACH AND MUSHROOM FRITTATA



Spinach and Mushroom Frittata image

Looking for a vegetable with super health powers? Try spinach. It's packed with vitamins, minerals and antioxidants that protect you all your life.

Provided by Ben S.

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Yield 6

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
4 eggs or equivalent egg substitute
1 cup part-skim ricotta cheese
¾ cup freshly grated Parmesan cheese
¾ cup chopped portobello mushrooms
½ cup finely chopped scallions with some green tops
¼ teaspoon dried Italian seasonings
1 pinch Salt and pepper, to taste

Steps:

  • Preheat oven to 375 degrees.
  • In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
  • Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.

Nutrition Facts : Calories 163 calories, Carbohydrate 5.9 g, Cholesterol 144.6 mg, Fat 9.5 g, Fiber 1.8 g, Protein 14.6 g, SaturatedFat 4.7 g, Sodium 310.1 mg, Sugar 1.2 g

SPINACH AND POTATO FRITTATA



Spinach and Potato Frittata image

This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit.

Provided by Cheryl Leiser Harding

Categories     Breakfast and Brunch     Potatoes

Time 30m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
⅓ cup milk
½ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
  • In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 28.7 g, Cholesterol 197 mg, Fat 13.1 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 4.4 g, Sodium 175.4 mg, Sugar 3.1 g

SPINACH-STUFFED PORTOBELLOS



Spinach-Stuffed Portobellos image

"The meaty texture of portobello mushrooms will make you think you're eating steak," says Diane Lombardo of New Castle, Pennsylvania. "With a cheesy spinach filling, this is a marvelous main dish. Pepper flakes add color and a kick."

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 large portobello mushrooms
2 tablespoons olive oil
1 can (14-1/2 ounces) diced tomatoes, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 tablespoons chopped green onions
2 tablespoons grated Romano cheese
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Remove and discard stems and gills from mushrooms. In a large skillet over medium heat, cook mushrooms in oil for 10-15 minutes or just until tender, turning once., In a small bowl, combine the tomatoes, spinach, onions, Romano cheese, pepper flakes and salt. Spoon into mushroom caps. Sprinkle with mozzarella cheese. , Place on a baking sheet lined with heavy-duty foil. Bake at 375° for 10-15 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 177 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 381mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 5g fiber), Protein 10g protein.

MUSHROOM AND SPINACH FRITTATA



Mushroom and Spinach Frittata image

Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or lunch.

Provided by Martha Rose Shulman

Categories     dinner, easy, main course

Time 45m

Yield Serves 6

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 10 ounce bag presliced mushrooms
Salt and freshly ground pepper
1 to 2 garlic cloves (to taste), minced
1 6-ounce bag baby spinach, rinsed
8 eggs
1/4 cup grated Parmesan (optional)
2 tablespoons low-fat milk

Steps:

  • Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch nonstick skillet and add the mushrooms. Cook, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Taste and adjust seasoning.
  • Beat the eggs in a large bowl (you can do this while the mushrooms are cooking). Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. Add the Parmesan if desired.
  • Heat the remaining olive oil over medium-high heat in the skillet until it feels hot when you hold your hand about 1 inch above it. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping all of it in with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set though there will be a layer on the top that is not.
  • Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 2 grams, TransFat 0 grams

Tips

  • Choose the right portobello mushrooms. Look for large, firm mushrooms with a deep, dark brown color. Avoid mushrooms that are slimy or have blemishes.
  • Cook the mushrooms properly. Portobello mushrooms can be cooked in a variety of ways, but the most common method is to grill or pan-fry them. Be sure to cook the mushrooms until they are tender but still have a little bit of bite to them.
  • Use fresh spinach. Fresh spinach is best for this recipe, but you can also use frozen spinach if necessary. If using frozen spinach, be sure to thaw it and squeeze out any excess water before using.
  • Don't overcook the eggs. The eggs should be cooked until they are just set, but not overcooked. Overcooked eggs will be tough and rubbery.
  • Serve the frittata warm or at room temperature. This dish is best served warm or at room temperature. It can be served as a main course or a side dish.

Conclusion

This portobello spinach frittata is a delicious and healthy dish that is perfect for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. With its combination of flavors and textures, this frittata is sure to be a hit with everyone who tries it.

Related Topics