Sheet Pan Mushroom Spinach Frittata

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Prep Time
10 mins
Cook Time
15 mins
Calories
128

Filled with fresh spinach, crispy bacon bits, juicy cherry tomatoes, thinly sliced mushrooms and creamy gruyere cheese, this Mushroom Spinach Frittata is perfect for breakfast or brunch. It comes together in under 30 minutes!

Want more Frittata recipes? Try out my Mini Pancetta Goat Cheese Frittatas or my Roasted Tomato Caprese Frittata!

Easy Egg Frittata with Mushrooms and Spinach

Whenever I wake up feeling tired and groggy, I know I can count on a savory breakfast to bring me back to life. I usually go for something with eggs in it so I can power up my body with high-quality protein. A slice of this simple egg frittata is one of my favorite ways to fill my tummy on those dreary mornings – it satisfies my taste buds too!

Since it’s cooked in a sheet pan instead of a skillet, this veggie-packed frittata is thinner than most. I find that this makes it easier to distribute the add-ins evenly! Instead of being combined with the egg mixture, they’re placed on top of it after it’s poured into the pan.

This gives you the option to control which portions of the frittata contain which toppings, just in case you have any vegetarians or picky eaters at the table. And even though it’s on the thinner side, it still has that fluffy frittata texture you know and love!

What’s the Difference Between an Omelette and a Frittata?

Omelettes and frittatas are both made with eggs and various add-ins, but there are a few key things that set them apart. Omelettes are typically cooked at a higher temperature than frittatas, and they’re also meant to be served warm. Frittatas are often served at room temperature, but you can totally enjoy yours warm if you’d prefer.

When you’re making omelettes, each serving cooks on its own – frittatas are cut and served like a pizza. You can think of a frittata as a kind of crustless quiche.

A close-up shot of a mushroom and spinach breakfast frittata

Ingredients You’ll Need

This hearty spinach frittata is made with a super simple lineup of ingredients. Here’s the roster:

  • Eggs: Farm-fresh and grocery store eggs will both work here.
  • Milk: Use whatever kind you’ve got on hand.
  • Garlic Powder: For depth of flavor.
  • Salt & Pepper: Feel free to add more or less according to your preferences.
  • Fresh Spinach: Chopped.
  • Bacon: Cooked to your desired crispiness, then roughly chopped.
  • Mushrooms: Thinly sliced.
  • Cherry Tomatoes: Cut in half.
  • Gruyere Cheese: Shredded.
A bowl of sliced mushrooms, a bowl of shredded gruyere cheese, a bowl of roughly chopped bacon and the rest of the ingredients on a countertop

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How to Make a Sheet Pan Mushroom Spinach Frittata

Frittatas are always an easy breakfast, but this one might be the easiest of all! The oven does the majority of the work.

Prep for Baking: Preheat the oven to 350°F and spray a 15×10-inch baking sheet (or a 17×10-inch baking sheet) with cooking oil.

Make Egg Mixture: Add the eggs, milk, garlic powder, salt & pepper to a large bowl. Whisk everything together and pour the mixture into the prepared baking sheet.

A 15x10-inch baking sheet with the egg mixture poured into it

Add Toppings: Top the egg mixture with spinach, bacon, mushrooms, shredded cheese, and finally, the cherry tomatoes. Be sure to evenly disperse each topping across the entire sheet pan (unless you only want certain toppings on part of the frittata).

Bake: Bake your frittata for 14-16 minutes, or until the eggs no longer jiggle when the pan is gently shaken.

Let Rest & Enjoy! Remove the pan from the oven and let your frittata rest for 2-3 minutes before you cut and serve it.

A baked spinach frittata in a baking sheet on top of a marble counter

Tips for Success

This recipe is pretty much a no-brainer, but it’s always nice to have some extra advice. Read over the following recommendations for guaranteed success.

  • Rinse & Dry the Veggies: With the exception of the mushrooms, all of the veggies should be rinsed with water and dried off well before they’re added to the frittata. Wipe the mushrooms with a (paper) towel instead since it’s best to keep them dry.
  • Remember to Grease the Pan: If you forget to grease the baking sheet, you’ll likely struggle to remove each slice of frittata. Coat the surface of the pan in a thin layer of oil or cooking spray to save yourself the trouble.
  • How Do I Know When My Frittata is Done? You can test your spinach frittata for doneness by making a small cut in the center. If you notice any raw egg oozing out, bake it for a few more minutes.
A baked egg frittata topped with bacon, spinach, mushrooms, cheese and tomatoes

Variation Ideas

Want to alter the ingredients that go into this frittata? You do you!

  • Use Chopped Prosciutto Instead of Bacon
  • Substitute the Spinach for Kale
  • Use Another Kind of Cheese
  • Add Chopped Broccoli
  • Swap Out the Tomatoes for Olives
  • Use Different Seasonings
  • Add Chopped Bell Peppers
A piece of frittata being lifted off of a large baking sheet

Serving Suggestions

Build the breakfast or brunch of your dreams by pairing this heavenly frittata with some equally delicious side dishes.

  • Serve with English Muffins: A fluffy Homemade English Muffin with melty butter on top? Yes, please! This classic breakfast side is a staple at our dining table.
  • Pair with Breakfast Potatoes: Made with onions and two kinds of peppers, these healthy Breakfast Potatoes are downright addicting. They’ll be a lovely partner for your spinach frittata!
  • Serve with Blueberry Scones: I’m the kind of person who always craves something sweet after enjoying something savory. If you can relate to that, I highly suggest following up your frittata with a Blueberry Lemon Scone. YUM!
  • Pair with Fresh Fruit. I’ll take any chance I can get to eat fruit, and this Fruit Salad is loaded with every sweet healthy bite you can think of. It’s perfect!
  • Cheers. If you’re serving this frittata for brunch you can’t forget a Mimosa to sip it down with or try out my Peach Bellinis for another bubbly sip!
A spinach and egg frittata in a tan baking sheet with one piece removed

Storage and Reheating

Once your frittata has cooled to room temperature, it can be kept in the fridge for up to 3 days. Be sure to store it in an airtight container. If you have to stack slices on top of one another, place a piece of parchment paper between each layer. You can either let your frittata come to room temperature before you serve it, or you can warm it up in the microwave or toaster oven.

Do Frittatas Freeze Well?

Frittatas really aren’t meant to be frozen. But if you’d like to try it anyway, wrap each slice in a tight layer of plastic wrap and freeze them in a heavy-duty storage bag or another freezer-safe container. Enjoy frozen frittata within 2 months, thawing it out in the fridge before digging in.

More Healthy Frittata Recipes

Loving this sheet pan frittata? Try these recipes next:

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A close-up shot of a mushroom and spinach breakfast frittata

Sheet Pan Mushroom Spinach Frittata

  • Author: Krista
  • prep_time Prep Time: 10 minutes
  • cook_time Cook Time: 15 minutes
  • total_time Total Time: 25 minutes
  • yield Yield: 10 1x
  • category Category: Breakfast
  • method Method: Oven
  • cuisine Cuisine: American
  • Diet: Gluten Free

Description

Filled with fresh spinach, crispy bacon bits, juicy cherry tomatoes, thinly sliced mushrooms and creamy gruyere cheese, this Mushroom Spinach Frittata is perfect for breakfast or brunch. It comes together in under 30 minutes!

Scale

Ingredients

  • 12 eggs
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped fresh spinach
  • 5 strips cooked bacon, roughly chopped
  • 1/2 cup thinly sliced mushrooms
  • 1/3 cup halved cherry tomatoes
  • 1/3 cup shredded gruyere cheese

Instructions

  1. Preheat oven to 350°F.
  2. Spray a 15×10 baking sheet with cooking oil. (you could also use 17×10 if needed)
  3. To a large bowl add eggs, milk, garlic powder, salt & pepper. Whisk together and pour into prepared baking sheet.
  4. Top with spinach, bacon, mushrooms, shredded cheese and then cherry tomatoes. Be sure to evenly spread them across the sheet pan.
  5. Bake for 14-16 minutes until eggs no longer jiggle.
  6. Remove from oven. Let rest for 2-3 minutes. Cut and serve.

Notes

  • Makes 8-12 servings.
  • To Store & Reheat: Refrigerate cooled frittata in an airtight container for up to 3 days, placing parchment paper between layers of slices if stacking is necessary. You can either let it come to room temperature before you serve it, or you can warm it up in the microwave or toaster oven.
  • To Freeze: Frittatas really aren’t meant to be frozen, but if you’d like to try it anyway, wrap each slice in a tight layer of plastic wrap and freeze them in a heavy-duty storage bag. Enjoy within 2 months, thawing in the fridge before bringing to room temperature/reheating.

Nutrition

  • Serving Size: 1 slice
  • Calories: 128
  • Sugar: 1 g
  • Sodium: 249 mg
  • Fat: 9 g
  • Saturated Fat: 3 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 11 g
  • Cholesterol: 231 mg

Keywords: spinach frittata, egg frittata, breakfast frittata

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Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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