Spinach & Shiitake Frittata

I could eat this Spinach & Shiitake Frittata every single day and be extremely happy. Seriously, what’s not to love?

This easy Spinach & Shiitake Frittata is made in one pan! It’s packed with delicious flavors from the veggies, plus fresh herbs and feta cheese. Instead of traditionally using heavy cream whisked in with the eggs, I use whipped cream cheese. I really love the texture and flavor it bring to this recipe.

Not only is this frittata made in one pan, but you don’t have to turn your oven on either. So for those of you who hate cranking up that oven in the warmer months, here you go! It’s all done on the stovetop. Instead of placing the pan in the oven, you cover it and use the heat from the stovetop, plus steam to finish cooking your dish. The texture of the eggs are absolutely perfect.

Ingredient Notes:

• Whipped Cream Cheese – I like using whipped cream cheese because it mixes into the raw eggs much easier and there are less chunks in the final frittata. Plus, I usually have whipped in my refrigerator for morning bagels anyway.
• Garlic Powder – The best garlic powder on the market, right here!
• Minced Fresh Herbs – I used a 50/50 mixture of chives and parsley, but you can easily just use one of the other. Other alternatives: basil or tarragon.
• Shiitake Mushrooms – These mushrooms are one of my favorite varieties, and when sautéed, add so much flavor! I definitely prefer to use them for this recipe. I don’t buy them pre-sliced, but you definitely can to save some prep time. if you can’t find shiitakes, you can substitute button or portobello mushrooms, if needed. If choosing to use portobellos, clean the gills and dice into half inch pieces.

Spinach & Shiitake Frittata

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 8 pieces

Equipment

• 1 Large Bowl microwave safe
• Whisk
• 1 Medium Non-Stick Skillet

Ingredients

  

1x2x3x

• 3 oz. whipped cream cheese
• 1 teaspoon garlic powder
• 9 large eggs
• 2 tablespoons minced fresh herbs such as chives and/or parsley
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon avocado oil
• 8 oz. shiitakes stems discarded, caps thinly sliced
• 1 tablespoon unsalted butter
• 5 oz. baby spinach
• 2 oz. feta crumbled

Instructions

 

• Place cream cheese into a large, microwave-safe, mixing bowl. Microwave for 30 seconds, until warmed and slightly melty. Whisk in garlic powder. Then whisk in two eggs until mixture is smooth. Whisk in remaining eggs, fresh herbs, ½ teaspoon Kosher salt (double this amount if doubling the recipe), and freshly ground black pepper, to taste.
• Heat avocado oil in a medium non-stick skillet over medium heat. Add shiitakes and a pinch of Kosher salt and cook for 4-5 minutes, stirring only a few times, until lightly brown and tender.
• Reduce heat to medium-low. Add butter and stir to melt, coating the sides of the pan. Add half the spinach and stir just until lightly wilted. Then repeat with the remaining spinach and season with a pinch of Kosher salt.
• Pour in egg mixture and sprinkle evenly with feta. Cover tightly and cook for 10-12 minutes, until slightly puffed and cooked through. Turn off heat and let sit, covered, for 5 minutes. Serve and enjoy!

Notes

Frittata can be stored in an airtight container in the refrigerator for up to 5 days. 

Keyword Cheddar Cheese, easy, feta, gluten free, quick

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