Vegetarian Frittata with Mushrooms and Goat Cheese

This easy vegetarian frittata is a delicious way to turn a handful of vegetables (spinach, mushrooms, and onions), eggs, and creamy goat cheese into a beautiful breakfast, brunch, or dinner. Made in just one skillet, it's beginner-friendly and endlessly customizable. Great for when you want something impressive with minimal effort.

Frittatas are one of my favorite "back-pocket" recipes because they feel special, but come together in 30 minutes. This version starts with sautéed mushrooms and spinach for savory depth, then gets mixed with whisked eggs, thyme, and tangy crumbled goat cheese before finishing in the oven. The result is tender, custardy eggs with creamy pockets of cheese and vegetables in every bite.

Serve it warm with fresh herbs and cherry tomatoes for brunch, or pair leftovers with a salad for a quick and satisfying vegetarian dinner.

Looking for more easy vegetarian breakfast ideas? Try my Overnight Chia Pudding, Strawberry Banana Baked Oatmeal, Whole Wheat Lemon Blueberry Muffins, Mushroom Bean Avocado Toast or Vegan Lemon Oatmeal. For something to drink, serve with a Vanilla Matcha Latte or a Spiced Oat Milk Latte.

What is a Frittata?

A frittata is an egg dish that's kind of like an open-faced omelet or a crustless quiche. There are many similar egg dishes like this made all over the world. This version is my own interpretation inspired by the flavors of the Mediterranean and Italy.

Ingredients

This simple frittata is made with six large eggs whisked together with unsweetened almond milk for a light, fluffy base. A combination of mushrooms, spinach, onion, and garlic supplies savory flavor and texture, while dried thyme adds a Mediterranean-inspired touch. Crumbled goat cheese is stirred in for creaminess and tang that contrasts beautifully with earthy vegetables and rich eggs.

Serving

Top this Mushroom Goat Cheese Frittata with fresh herbs (I like basil and oregano), quartered cherry tomatoes, and, for a little spice, cracked pepper.

If you want to make it a full meal, try serving this frittata alongside an arugula salad with roasted breakfast potatoes and/or buttered sourdough toast. So good! No matter the time of day.

Substitutions

• Milk: Use dairy milk or another unsweetened plant milk (oat, soy, etc.)
• Vegetables: Swap mushrooms and spinach for bell peppers, zucchini, broccoli, or roasted vegetables.
• Cheese: Try feta, cheddar, parmesan, or omit the cheese entirely for a dairy-free version.
• Egg-Free: Use a chickpea flour-based vegan "egg" mixture if preferred, following package instructions.
• Herbs: Rosemary, oregano, or basil all provide a different flavor profile if you don't have thyme.

Storage & Reheating

This recipe is also meal-prep friendly and great for packed lunches. Let the frittata cool completely, then store covered in the refrigerator for up to 5 days. Reheat slices in the microwave for 1-2 minutes, or enjoy cold or room temperature.

FAQ

📖 Recipe

Vegetarian Frittata with Mushrooms and Goat Cheese

Stephanie McKercher, RDN

A simple, one-skillet vegetarian frittata made with sautéed mushrooms, spinach, and creamy goat cheese. Fluffy eggs, savory vegetables, and tangy cheese come together in just 30 minutes. This recipe is great for breakfast, brunch, or even a meatless dinner.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Resting Time 5 minutes mins

Total Time 30 minutes mins

Course Breakfast, brunch, dinner, lunch

Cuisine Mediterranean, vegetarian

Servings 4 people

Equipment

• 10 ½-inch oven-safe cast-iron skillet
• Burner
• Oven

Ingredients

  

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Frittata:

• 6 large eggs
• ¼ cup unsweetened almond milk or any plain, unsweetened milk
• 2 tablespoons grapeseed oil or any cooking oil
• ½ cup diced onion
• 1 cup 4 ounces sliced mushrooms (such as a mixture of crimini, shiitake, and oyster mushrooms)
• 3 cloves garlic, chopped
• 1 teaspoon dried thyme
• 1 teaspoon coarse salt
• ½ cup spinach leaves (fresh or frozen)
• 1 cup 5 ounces crumbled goat cheese

Optional for Serving:

• Fresh herbs, such as basil and oregano leaves
• Cherry tomatoes, quartered
• Cracked pepper

Instructions

 

• Preheat oven to 400 degrees Fahrenheit. Whisk eggs and almond milk together and set aside.
• Pour grapeseed oil into a 10 ½-inch oven-safe cast-iron skillet over medium heat. Once the oil is shimmering, stir in onion and cook 4 minutes, or until translucent. Stir in mushrooms, garlic, thyme, and salt, and cook 4 additional minutes, or until mushrooms soften and darken in color. Stir in spinach and cook 3 minutes, or until thawed (if frozen) and wilted.
• Reduce the heat to low and pour the egg and milk mixture over the vegetables in the skillet. Stir in crumbled goat cheese, and cook 4 minutes, or until the eggs just begin to set.
• Transfer the skillet to the oven and bake 8 minutes or until the center is no longer jiggly. When you insert a knife into the center, you should not see any raw egg.
• Once cooked, remove the skillet from the oven and allow the frittata to rest for at least 5 minutes before slicing it into pieces and serving. To remove the frittata from the pan, you can either flip it over onto a dish or use a silicone spatula to transfer. Serve with fresh herbs, cherry tomatoes, and cracked pepper if desired.
• Allow the frittata to cool completely for storage. Then, cover and store it in the refrigerator for up to five days.

Notes

Dairy-Free Alternative: Omit the goat cheese or substitute cooked chickpeas. (The flavor will be less tangy but still nutrient-rich and satisfying.)

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