5 from 2 votes
Breakfast just got better with the creation of this Spinach, Tomato, and Mushroom Frittata. Simple to make and tons of fresh veggies and proteins! | suebeehomemaker.com
Creamy Vegetable Frittata
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

This super quick meal  also makes a delicious breakfast-for-dinner on busy nights and includes tons of healthy vegetables and protein. 

Course: Breakfast
Cuisine: American
Keyword: vegetable frittata
Servings: 6 servings
Calories: 238 kcal
Author: Sue Ringsdorf
  • 2 Tablespoon olive oil
  • 1/2 large onion - diced
  • 2 cloves garlic - diced
  • 8 oz. sliced mushrooms
  • 1 cup cherry tomatoes - sliced in half
  • 3 cups spinach leaves
  • 8 large eggs
  • 1/4 cup half and half
  • 4 oz. creamy havarti with jalapeño - diced
  • 1 teaspoon onion powder
  • kosher salt and freshly ground black pepper
  • sliced avocado - to serve
  1. Preheat oven to 400 degrees.

  2. Heat a cast iron skillet on stove top, over medium high heat. Add olive oil and onion, and sauté until soft, approximately three minutes. Add garlic, onion powder, salt, and pepper - and stir for 30 seconds. 

  3. Add mushrooms and tomatoes to pan, and continue to sauté until vegetables are slightly softened. Add spinach leaves and stir for another minute.  Remove pan from heat.

  4. Whip eggs and half and half in separate bowl, and pour on top of the vegetables. Add diced cheese on top, and place skillet in oven.

  5. Bake for approximately 20 minutes on 400 degrees.

  6. Serve with sliced avocado.

Nutrition Facts
Creamy Vegetable Frittata
Amount Per Serving
Calories 238 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 268mg89%
Sodium 258mg11%
Potassium 394mg11%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 15g30%
Vitamin A 2075IU42%
Vitamin C 11.9mg14%
Calcium 185mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.