SPINACH MUSHROOM AND ARTICHOKE FRITTATA
on May 25, 2025
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Perfect for any gathering, this veggie-loaded, dairy-free frittata is just as good the day you serve it as it is for leftovers!
Protein-packed, loaded with veggies, and naturally gluten and dairy-free… what’s not to love about this Spinach Mushroom and Artichoke Frittata!
Frittatas are always a great option for casual brunch or lunchtime gatherings. They are simple to whip together and entirely customizable.
While this recipe calls for a variety of veggies, including mushrooms, artichokes, zucchini, and spinach, you can easily swap in different ingredients based on your taste preferences and what you have at the ready.
Once you know the simple formula for frittatas, you’ll never look back. Simply whip some eggs together in a bowl with some dairy-free milk and spices, sauté your favorite veggies, pour the egg mix on top, and bake.
In less than an hour, you’ll have a family favorite that can easily feed a crowd.
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Serve this up with a lightly tossed salad such as my Grapefruit Avocado Salad with Pepitas and Tahini Dressing or even my Crispy Smashed Potatoes with Lemony Chive Sauce as part of a heartier spread.
Enjoy!
Key Ingredients for Veggie Frittata
Simple, easy recipes require minimal ingredients. This frittata leans on kitchen and pantry staples so you can whip it up no matter who says they’re coming over for lunch! Here’s what you’ll need.
- Eggs: You’ll need eight eggs for this recipe.
- Coconut Milk: One can of shaken coconut milk leads to a silky smooth texture. See FAQs below if you want to swap for another type of milk.
- Dijon Mustard: Adding a bit of mustard to any egg dish can enhance its flavor. In addition, the acidity in mustard helps emulsify the dish, making it smoother and creamier.
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Pin It- Spices: Onion powder, garlic powder, salt, and pepper are used to season the eggs and amp up their flavor. I used all @simplyorganicfoods spices.
- Nutritional Yeast: This adds a cheesy flavor without the dairy. You can omit it entirely if you don’t have it, or swap for some cheese if you aren’t dairy-free.
- Arrowroot Starch: This helps thicken the filling. See FAQs below for a good substitute ingredient.
- Veggies: Sliced mushrooms, jarred artichokes, sun-dried tomatoes, grated zucchini, roasted red peppers, and spinach add a lot of heft and variety to this egg-based dish. These ingredients can be swapped for others, such as broccoli for sliced mushrooms or kale for spinach. Just note that it will change the taste and texture of the final dish.
How to Make Mushroom and Spinach Frittata
To get started, preheat the oven to 375°F.
Drizzle avocado oil in a 12-inch proof skillet and bring to medium heat.
Add shallots and mushrooms. Cook for 5 to 6 minutes, or until the mushrooms start to turn golden brown.
While the veggies are cooking, whisk the eggs in a large mixing bowl. Add coconut milk, onion powder, garlic powder, dijon mustard, salt and pepper, and arrowroot starch slurry.
Whisk to fully incorporate, making sure there are no lumps from the arrowroot starch. Add the chopped spinach to the egg mixture.
Add the rest of the veggies to the skillet and stir to evenly incorporate. Pour the egg mixture over the top and spread evenly.
Place the skillet in the oven and bake for 35 to 40 minutes. Begin checking at the 35-minute mark. The frittata is done when a knife inserted comes out clean.
Remove the frittata from the oven and allow it to rest for a minimum of 15 minutes to allow the juices to set.
Slice, serve, and enjoy!
Healthy Frittata SWAPS and Frequently Asked Questions
Absolutely! Frittatas are generally great for meal prep. Kyle and I were eating it straight out of the fridge the next day.
I haven’t tested it with almond milk, but it should work similarly. Just note that the frittata won’t be as thick or creamy because almond milk has a thinner consistency.
The arrowroot powder helps thicken the mixture and helps with the consistency. Nobody wants a watery frittata! I generally recommend substituting cornstarch for arrowroot. Both are naturally gluten-free.
Just omit! There will be plenty of flavor from the spinach and mushrooms.
Other Easy High-Protein Breakfast Recipes:
- Protein-Rich Chocolate Strawberry Overnight Oats
- Homemade Hidden Veggie Maple Turkey Breakfast Sausages
- Apple Pie Protein Chia Pudding (Gluten-Free, Dairy-Free)
- Super Seed Maple Granola Yogurt Bowl
SPINACH MUSHROOM AND ARTICHOKE FRITTATA
Ingredients
- 8 large eggs
- 1 13.5-ounce can full-fat coconut milk
- 1 tablespoon Dijon mustard
- 1 tablespoon nutritional yeast
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon kosher sea salt
- ¼ teaspoon black pepper
- 1 tablespoon arrowroot starch dissolved in 1 tablespoon of water
- 2 tablespoons avocado oil
- (1) 8-ounce package mushrooms of choice, thinly sliced
- 1 large shallot, thinly sliced
- (1) 12-ounce jar marinated artichokes, drained and roughly chopped
- ½ cup sun-dried tomatoes, chopped
- 1 small zucchini, grated and lightly squeezed to remove moisture
- 1 roasted red bell pepper, chopped
- 1 heaping cup fresh spinach, roughly chopped
Instructions
- Preheat oven to 375°F.
- Drizzle avocado oil in a 12-inch proof skillet and bring to medium heat.
- Add shallots and mushrooms. Cook for 5 to 6 minutes, or until the mushrooms start to turn golden brown.
- While the veggies are cooking, whisk the eggs in a large mixing bowl. Add coconut milk, onion powder, garlic powder, dijon mustard, salt and pepper, and arrowroot starch slurry. Whisk to fully incorporate, making sure there are no lumps from the arrowroot starch. Add the chopped spinach to the egg mixture.
- Add the rest of the veggies to the skillet and stir to evenly incorporate. Pour the egg mixture over the top and spread evenly.
- Place the skillet in the oven and bake for 35 to 40 minutes. Begin checking at the 35-minute mark. The frittata is done when a knife inserted comes out clean.
- Remove the frittata from the oven and allow it to rest for a minimum of 15 minutes to allow the juices to set.
- Slice, serve, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This spinach, mushroom, and artichoke frittata looks incredible! I’ve been on the hunt for a savory, veggie-packed brunch recipe that doesn’t feel too heavy, and this one hits all the right notes. I really appreciate how you broke down the steps so clearly—especially the part about sautéing the vegetables before baking. I’ve made the mistake of throwing them in raw before and ended up with way too much moisture in the dish.
Artichokes are such an underrated addition too! I don’t use them nearly enough, but now I’m inspired to keep a jar of marinated ones in the pantry. Also, love that you baked this in a cast iron skillet—it always gives such a nice golden finish. Definitely going to try this for our next family brunch this weekend.
On a related note (since we’re all food lovers here), I’ve also been exploring different restaurant experiences and came across this website recently that shares feedback tools for diners: https://www.54thstreetgrilltellcvcom.shop/. It’s more on the survey/review side of things, but I found it really helpful when visiting new places, especially when planning where to eat out with friends.
Anyway, thank you for such a delicious recipe—I’m adding it to my go-to list for sure!