Recipe · 30 min
Spinach, Mushroom & Feta Frittata with Grape Tomatoes
- 30 min
- 2–6 servings
- 440 kcal / serving
A light frittata with spinach, mushrooms, and feta that holds together nicely yet stays tender in the middle. It comes together quickly for a weeknight breakfast-for-dinner option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- ½ (4 oz) pkgcrumbled feta cheese
- 6eggs
- ½ pintgrape tomatoes
- ½ lbwhite mushrooms
- ½ mediumyellow onion
- yellow onions
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · measuring cups · mixing bowls · oven mitts · spatula · stainless steel or cast iron skillet · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- ½ pintgrape tomatoes
- ½ lbwhite mushrooms
- ½ mediumyellow onion
- yellow onions
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- 6eggs
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| eggs | 6 | 12 | 18 |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| white mushrooms | ½ lb | 1 lb | 1 ½ lb |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Prepare the vegetables: wash and dry the produce, slice the mushrooms, and dice the onion; set aside.
- Warm a skillet over medium heat and add a little olive oil.
- Cook the diced onion in the oil until it becomes translucent, about 2–3 minutes.
- Add more olive oil if needed, then stir in the mushrooms and cook until they soften, 3–4 minutes.
- Whisk eggs with water, salt, and black pepper in a large bowl.
- Add the spinach to the skillet in batches and cook until wilted, 1–2 minutes.
- Pour the egg mixture over the vegetables and scatter the feta evenly over the top.
- Gently lift the edges with a spatula and tilt the skillet to allow uncooked egg to flow underneath; cook until most of the frittata is set and the center is still a bit runny, 4–5 minutes.
- Transfer the skillet to the oven and broil briefly until the top is set and lightly browned, 2–3 minutes.
- Cut the frittata into wedges and divide onto plates, with grape tomatoes on the side.
Two tips
- Prep the mushrooms and onion a day ahead to speed up dinner time.
- If there are leftovers, reheat gently in a skillet over medium to warm through.
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 26 g
- Carbs
- 13 g
- Fat
- 33 g
- Fiber
- 3 g
- Sodium
- 485 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.