Spinach, Broccoli & Mushroom Frittata

Spinach, Broccoli & Mushroom Frittata



  • 1/4 cup plus 2 tablespoons unsalted butter
  • 4 large mushrooms, sliced
  • 2 minced garlic cloves
  • 1 (27 oz) can Glory Foods Seasoned Spinach; liquid pressed out
  • 3/4 cup steamed broccoli
  • 6 large (room temperature) eggs
  • 1/4 cup heavy cream
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon salt


  1. Heat oven to 375 degrees F.
  2. Melt 1/4 cup butter in a high-sided 8” skillet. 
  3. Add garlic and mushrooms; sauté for 2 minutes. 
  4. Add spinach, stir well and cook an additional minute. 
  5. Drain off any excess liquid then stir in broccoli. 
  6. Beat eggs with the cream, lemon pepper and salt.
  7. Melt remaining butter and stir into egg mixture. Pour over vegetables and transfer to the oven to bake for 20 minutes or until set. Invert onto a large, flat plate.


Yield: 2 large or 4 small servings
Prep time: 15 minutes
Bake time: 20 minutes

Made With

Spinach, Broccoli & Mushroom Frittata
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