Mushroom Spinach Frittata A hearty and quick to make one dish meal!

Mushroom Spinach Frittata is a great meal prep recipe and also Gluten Free and Low Carb!

We usually have Mushroom Spinach Frittata for dinner and the leftovers for breakfast the next day. It is even great for lunch.

It is a hearty, quick to cook dinner and easy clean up since it uses just one pan.

When the girls are working hard and I have lots of eggs to use, I pull out this recipe. It is just as good the next day for breakfast too so makes a great “make ahead” meal.

See other excellent egg recipes!

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Spicy Keto Deviled Eggs

10 Low Carb & Keto Hard Boiled Egg Recipes

Mushroom Spinach Frittata is part of these great collections:

22 Low Carb & Keto Mushroom Recipes

82 Freezer Meal Prep Low Carb & Keto Tips and Recipes

72 Low Carb & Keto Skillet Recipes

69 Low Carb & Keto Breakfast Recipes

Over 200 Low Carb & Keto Meal Ideas

 

Ingredients:

Ingredients for Mushroom Spinach Frittata

        1 pound ground sausage

        ¾ cup diced red (or any color) pepper

        ¾ cup diced onion

        1 cup chopped mushrooms

        4 cups spinach

        18 eggs

        1 cup shredded Colby Monterey Jack cheese (or cheddar)

        1 Tbsp Ranch dressing

        Salt and pepper to taste

 

    Instructions:  

In a large, 12 inch oven proof skillet, brown and crumble the sausage over medium heat.

As some of the fat cooks out, add the peppers, onion, mushrooms and spinach. You may need to add the spinach a little at a time so it will fit in the pan. It will cook down quickly.

Cook until the sausage has no pink left and vegetables are cooked. If you have liquid in the bottom of the skillet, carefully remove it. I use paper towels to soak it up.

Scramble the eggs, cheese and Ranch together.

Spread the sausage and vegetable mixture into an even layer on the bottom of the pan and pour the egg mixture over it.

      Mushroom Spinach Frittata

Cover the skillet with foil and bake in a preheated 350* oven for about 35 minutes or until the top is set.

*Note

If you don’t have a cast iron skillet to cook it all in, cook the meat and vegetables in a regular skillet and transfer it to a baking pan to cook in the oven. That will work fine too. It just won’t be a one skillet meal.

Mushroom Spinach Frittata

Serve. It is just as good warmed the next day for breakfast–or lunch!

Mushroom Spinach Frittata

 

When I made Mushroom Spinach Frittata, I use my cast iron skillet. Stovetop to oven is just the thing it is made for. See How to Clean Your Cast Iron Skillet here.

If you make this Mushroom Spinach Frittata recipe, let me know! Rate it and leave a comment below. I love hearing from you!

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Yield: 8 servings

Mushroom Spinach Frittata

Mushroom Spinach Frittata

Mushroom Spinach Frittata is a great meal prep recipe and also Gluten Free and Low Carb!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 pound ground sausage
  • ¾ cup diced bell pepper
  • ¾ cup diced onion
  • 1 cup chopped mushrooms
  • 4 cups spinach
  • 18 eggs
  • 1 cup shredded Colby Monterey Jack cheese
  • 1 Tbsp Ranch dressing
  • Salt and pepper to taste

Instructions

  1. In a large, 12 inch oven proof skillet, brown and crumble the sausage over medium heat.
  2. As some of the fat cooks out, add the peppers, onion, mushrooms and spinach. You may have to add the spinach a little at a time to fit it in the skillet. It will cook down quickly.
  3. Cook until the sausage has no pink left and vegetables are cooked. If you have any liquid in the bottom of the skillet, carefully remove it. I use paper towels to soak it up.
  4. Scramble the eggs, cheese and Ranch together.
  5. Spread the sausage and vegetable mixture into an even layer on the bottom of the pan and pour the egg mixture over it.
  6. Cover the skillet with foil and bake in a preheated 350* oven for about 35 minutes or until the top is set.

Notes

*Note; if you don't have a cast iron skillet to cook it all in, cook the meat and vegetables in a regular skillet and transfer it to a baking pan to cook in the oven. That will work fine too. It just won't be a one skillet meal.

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Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 437 Total Fat 32g Saturated Fat 12g Trans Fat 0g Unsaturated Fat 17g Cholesterol 467mg Sodium 832mg Carbohydrates 9g Fiber 3g Sugar 3g Protein 28g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.

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