No matter the meal, you can't go wrong with this vegetarian frittata! Sautée mushrooms and spinach and mix with eggs and goat cheese to make a one-pan, beginner-friendly egg dish in just about 30 minutes.
If you're looking for a sweet and savory breakfast combo, pair this frittata with my Overnight Mango Banana Chia Pudding with Coconut Milk. For something to drink, serve with a Vanilla Matcha Latte.
How to Make a Vegetarian Frittata with Mushrooms and Goat Cheese
Okay, let's get back to this Mushroom Goat Cheese Frittata because it for sure deserves its own time to shine in the spotlight.
I love this vegetarian frittata recipe because you can cook it all in one skillet (just make sure it's oven-safe), and it also only takes about 30 minutes from start to finish, which makes it super convenient for any meal, any day of the week.
I use mushrooms and frozen spinach in this recipe, but really, the great thing about frittatas is that anything goes! Use up leftover cooked veggies or other odds and ends that you don't want to go to waste in the fridge. (I just read Italians sometimes use leftover pasta, and that's 100% where I'm going with my next one!)
So, What's a Frittata, Anyway?
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.
Vegetarian Frittata Ingredients
Here's what you'll need to make a Mushroom Goat Cheese Frittata:
- Eggs (I use large for all of my recipes)
- Plain, unsweetened milk (dairy or dairy-free)
- Grapeseed oil (or any type of cooking oil)
- Vegetables: onion, garlic, mushrooms (I like a mix of crimini, shiitake, and oyster mushrooms), and fresh or frozen spinach leaves
- Crumbled goat cheese
- Flavorings: dried thyme, salt, pepper, and, optionally, fresh herbs and cherry tomatoes for serving
Equipment to Make a Vegetarian Frittata:
Equipment-wise, you'll need an oven-safe skillet.
Mine is cast iron and has a diameter of 10 ½ inches. If you only have a 12-inch (or larger) skillet, I recommend using 8-12 eggs to fully cover the surface of the pan.
I've seen some recipes that cook a frittata entirely on the stovetop, but I've always baked mine to finish. So, you'll also need both the stovetop burner and an oven to follow this frittata recipe.
1) The Prep Work
This entire recipe is ready in 30 minutes, prep, cook, and resting time included. The prep itself is really easy if you buy pre-sliced mushrooms.
You'll also need to preheat oven to 400 degrees Fahrenheit. Before I heat up my skillet on the stovetop, I like to whisk the eggs and milk together so they're ready to go when I need them.
2) Sauté Vegetables and Cook on the Stovetop
I start by cooking frittatas on the stovetop. Coat the inside of your skillet with oil and heat it up over medium heat.
Once the oil is shimmering, stir in diced onion and cook until it turns translucent. Stir in the sliced mushrooms, chopped garlic, dried thyme, and salt, and cook a few more minutes, until the mushrooms soften and darken in color. Next, stir in the spinach and cook until it's thawed (if you're using frozen greens) and starts to wilt.
Once the vegetables are sautéed, reduce the heat to low and pour the egg and milk mixture over the vegetables in the skillet. Then, stir in the crumbled goat cheese, and cook until the eggs just begin to set. For me, this took four minutes.
3) Bake Frittata in the Oven
Once the eggs begin to set, transfer the skillet to the oven and bake for 8-10 minutes, or until the center of the frittata is no longer jiggly when you shake the skillet. When you insert a knife into the center, you shouldn't be able to find any raw egg on it. (If you do see raw egg, bake the frittata for another couple of minutes.)
Once the cooking is complete, 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.
How to Serve a Vegetarian Frittata:
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.
(Anyone else craving breakfast for dinner?)
Troubleshooting: Vegetarian Frittata Ingredient Substitutions
Frittatas are extremely versatile and customizable. Don't be afraid to let your creative side take the lead while you're making them!
Here's an idea for making a similar dish without any dairy.
Omit the goat cheese and use a cup of cooked chickpeas instead. The flavor will be less tangy but still nutrient-rich and satisfying. Canned chickpeas work great, just drain and rinse them first.
Other Substitution Ideas:
- Instead of goat cheese, use crumbled feta cheese or tofu feta
- Instead of mushrooms, use tomatoes, bell peppers, asparagus, or broccoli (or a mix of any sautéed veggies)
- Instead of spinach, use kale or swiss chard
- Instead of thyme, use basil, rosemary, or oregano
Can you Make a Vegetarian Frittata Ahead of Time? What's the Best Way to Store It?
Allow the frittata to cool completely for storage. Then, cover and store it in the refrigerator for up to five days.
Mushroom Goat Cheese Frittata
- 10 ½-inch oven-safe cast-iron skillet
- 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
- 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.
Looking for More Vegetarian Breakfast Recipes?
- Strawberry Banana Baked Oatmeal
- Whole Wheat Lemon Blueberry Muffins
- Mushroom Bean Avocado Toast
- Vegan Lemon Oatmeal
Did you Try This Mushroom Goat Cheese Frittata Recipe?
Rate the recipe and leave a comment below, or tag me (@GratefulGrazer) if you share a photo on Instagram. I'd love to hear how it went!