Spinach Frittata Recipe, Paleo Friendly

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Spinach Frittata Recipe with Mushrooms by angela roberts

My Spinach Tiger name didn’t come from my love for spinach. It was  bestowed upon me in the heat of an argument with a bunch of men on a hot topic.

The only ally I had in this controversial debate showed his support when he said, “she’s a real spinach tiger.”

It made my day.

spinach frittata recipe by angela robertsWomen are often called different names when they are outspoken and passionate. I knew exactly what he meant too. Popeye used to defeat Brutus by eating spinach. You may not know this cartoon, but it was my childhood favorite. In fact at one time I was going to call my blog Pot Pie and Olive Oil, but most people wouldn’t get it. Olive Oil was Popeye’s girlfriend.

The funny thing is how much Spinach Tiger fits me. I roar in a healthy way about all good food, good restaurants, good food products, and I do eat my spinach, and kale and anything green all the time, along with ribeye steak, which I’m never giving up.

This spinach frittata recipe has no cheese like a quiche does and no meat like the classic Joe’s special, but you could add those in if you like. Bacon could be a good addition to, but for now this is a very simple recipe.

A classic combination, spinach with mushrooms is all you need to make a special spinach frittata recipe. I kept this cheese free, but you could use swiss, cheddar or gruyere.First sauté the mushrooms in a little butter.


Scramble some eggs. Add in the mushrooms, half the of the spinach. When the frittata is about half way through and ready to put in the oven, put fresh spinach on the top, which gives you this beautiful bright green.



Frittata is often forgotten or overlooked, but because it can be made in advance, it’s a great easy dinner or even something to take to lunch. The best frittata I ever ate was served at a potluck.

This spinach frittata recipe is not only easy; it’s healthy.  It’s a high protein, dish and you decide what to fill it with. Check out the various frittata recipes below. I had no idea I had posted so many.


Spinach Frittata Recipe by Angela Roberts


More Frittata Recipes

Broccoli Spaghetti Frittata

Sweet Potato Frittata

Kale & Green Olive Frittata

Proscuitto Wrapped Asparagus Frittata

Sweet Pea & Proscuitto Frittata

Frittata with Yellow Squash and Yellow Peppers


Print Recipe
3.50 from 2 votes

Spinach Frittata Recipe, Paleo Friendly

Oven baked frittata with spinach and mushrooms, Paleo friendly.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree
Cuisine: American
Servings: 6
Author: Angela Roberts


  • 8 eggs well beaten
  • 1 tablespoon olive oil
  • 2 cups baby spinach washed, dried
  • 2 cups sliced mushrooms
  • gruyere or swiss cheese optional
  • salt
  • pepper


  • Preheat oven to 400 degrees.
  • Saute mushrooms in cast iron pan or oven proof pan (8 inches for 8 eggs) If you want it larger, use one egg per inch of diameter of pan).
  • Season eggs with salt and pepper. Add cheese if using.
  • Add eggs to pan.
  • Add spinach.
  • Bake for 15 to 20 minutes until top is done.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

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  1. That’s a beautiful frittata. I just got back from Buenos Aires where they are mad for frittata and I ate them several times as a first dinner. Dining is at 11pm, so I always needed something light with protein to hold me over. The frittatas there are quite different than ours. Almost paper thin like the Italian-style. They were also more creamy, but I don’t think there was cream in them– almost like scrambled eggs, I guess. The various toppings like prosciutto, cheese and herbs were piled on top rather than mixed in. I was tried to call them omelettes once, but the Italian woman at the next table overheard me and let me know that they were certainly NOT omelettes. Semantics I suppose, but I couldn’t get her to agree. GREG

    1. Maybe you can figure it out and blog. I’m interested. I always show a baked frittata, but that’s not the right way to make. I like to do it on top of the stove. You keep letting the eggs run underneath. then with finesse, and two potholders turn it over. I like the idea of toppings piled over. I’ve been practicing with the paper thin idea myself.
      Those taste better than the baked ones, which can get spongy.
      Welcome back.

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