Light, savory, and packed with seasonal flavor, this spring wild mushroom and spinach frittata is an easy recipe that turns simple ingredients into a satisfying meal. Made with dried wild mushrooms, eggs, fresh spinach, onion, garlic, and Pamako olive oil, this frittata is rich, earthy, and perfect for brunch, lunch, or a quick dinner.
If you are looking for an easy wild mushroom frittata recipe, this is a great one to keep on hand. The combination of tender mushrooms, fluffy eggs, and fresh spinach creates a dish that feels wholesome and elegant, while grated cheese adds extra depth and comfort. It is simple to prepare, easy to navigate, and ideal for spring cooking.
Why you’ll love it
Easy wild mushroom and spinach frittata
Great for brunch, lunch, or a light dinner
Made with Pamako olive oil
Naturally versatile and full of savory flavor
Ingredients
- 1 cup dried wild mushrooms, such as porcini, morel, or chanterelle
- 1 cup boiling water
- 8 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 2 tablespoons Pamako olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups fresh spinach leaves
- 1/2 cup grated cheese, such as Gruyere, cheddar, or Parmesan
- Fresh herbs, such as parsley or chives, chopped for garnish
Nutritional information
Estimated values per serving, based on 4 servings.
Nutritional values are estimated and may vary depending on exact ingredients, added salt, and portion size.
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How to make spring wild mushroom and spinach frittata
Place the dried wild mushrooms in a bowl and pour over the boiling water. Let them soak for 20-30min until softened, then drain and roughly chop if needed.
In a large bowl, whisk together the eggs, milk, salt, and pepper.
Heat the Pamako olive oil in an oven-safe pan and cook the onion until softened. Add the garlic and cook briefly.
Stir in the rehydrated mushrooms and cook for a few minutes until fragrant.
Add the spinach and cook until just wilted.
Pour in the egg mixture and gently spread the vegetables evenly through the pan.
Sprinkle over the grated cheese and cook until the edges begin to set.
Finish the frittata until fully cooked through, then garnish with fresh herbs before serving.
Serving tip
This wild mushroom frittata is delicious warm or at room temperature. Serve it with a simple salad, crusty bread, or roasted vegetables for an easy spring meal.
FAQ
What mushrooms work best in a wild mushroom frittata?
Porcini, morel, chanterelle, or a quality wild mushroom mix all work well in this recipe.
Can I make this spinach frittata ahead of time?
Yes, it can be made ahead and served warm or at room temperature.
What cheese works best in this frittata?
Gruyere, cheddar, or Parmesan all add great savory flavor, depending on the finish you want.
