Whip up a simple and fun breakfast or brunch with this Vegetarian Spinach Florentine Frittata recipe! Ready in just 20 minutes, this frittata is a fun way to start off the day.
This post contains affiliate links.
If I am going to make breakfast, I want it to be delicious. But I also do not want to wake up really early to make it, either. No sacrificing sleep here! So simple and fast but delicious is what I aim for. A frittata is very similar to an omelette, except the ingredients are mixed throughout the egg and it is flat. It is a great way to cook for a crowd without having to make individual omelettes or scrambles. Easily double or triple up on the recipe and cook in a baking dish or batches as needed.
This Vegetarian Spinach Florentine Frittata is gluten free (GF), vegetarian, and so simple to make! First sautee the spinach and mushrooms in a skillet until the spinach is wilted. Whisk together the eggs with the salt, black pepper, and cheese. Add the egg mixture to the skillet and cook just until the sides are starting to set. Then transfer the skillet to the oven and cook at 350F until firm on top.
Florentine recipes mean to be cooked with spinach. It is very common that this combination refers to spinach, mushrooms and cheese. Gruyere is the most common, but Swiss and Parmesan work great with these flavors as well! Fresh, grated cheese is the best to use here. Spinach seems to cook down to NOTHING! So 2 cups of fresh spinach chopped might look like a lot at first, but it will seem normal once it is cooked down. You can use any mushrooms you like or have, I went with white mushrooms since…that was what I had.