Mushroom and Spinach Fritatta

Mushroom and Spinach Fritatta

Category: Breakfast


  • 5 large eggs

  • 1/2 cup milk

  • 1/2 teaspoon dried basil

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried thyme

  • Kosher salt and freshly ground black pepper, to taste

  • 2 cloves garlic, diced

  • 8 ounces cremini mushrooms, thinly sliced

  • 2 cups baby spinach

  • 1 Roma tomato, diced

  • 1 scoop I Can’t Believe It’s Not Butter!® Original Spread


  • Preheat oven to 425 degrees F.

  • In a large bowl, whisk together eggs, milk, basil, oregano, thyme; season with salt and pepper, to taste. Set aside.

  • Heat a large oven-proof skillet over medium high heat. Add 1 scoop I Can’t Believe It’s Not Butter!®. 

  • Add garlic and mushrooms to the skillet, and cook, stirring occasionally, until tender and browned, about 3-4 minutes; season with salt and pepper, to taste.

  • Stir in spinach and tomato until the spinach begins to wilt, about 2-3 minutes. Stir in egg mixture and bacon, reserving 2 tablespoons, until well combined. Cook, undisturbed, until edges are set, about 2 minutes.

  • Place into oven and bake until top is set and golden brown, about 14-15 minutes.

  • Serve immediately.

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