Mary Berry Spinach and Mushroom Frittata Recipe

This Mary Berry Spinach and Mushroom Frittata is a fluffy and golden recipe, which includes salty smoked bacon and earthy chestnut mushrooms. It’s a quick and nutritious lunch, ready in about 20 minutes.

Mary Berry Spinach and Mushroom Frittata Ingredients

• 3 tbsp olive oil
• 60g (2 oz) thick-cut smoked bacon rashers, rinds removed and diced
• 250g (8 oz) chestnut mushrooms, quartered
• 125g (4 oz) spinach leaves, coarsely chopped
• 6 large eggs
• 2 tbsp grated Parmesan cheese
• Salt and freshly ground black pepper

How To Make Mary Berry Spinach and Mushroom Frittata

1. Sauté the base: Heat the olive oil in a large frying pan (ensure it has an ovenproof handle) over high heat. Add the diced bacon and quartered mushrooms. Cook, stirring frequently, for about 7 minutes until the bacon is crisp and the mushrooms are golden brown.
2. Add the greens: Add the coarsely chopped spinach to the pan. Turn it in the hot oil for just 1–2 minutes. Crucial Step: Mary advises not to allow the spinach to wilt completely at this stage; just coat it in the oil so it retains some texture inside the egg later. Lower the heat to medium.
3. Beat the eggs: Break the eggs into a bowl. Season generously with salt and black pepper. Beat well with a fork until the yolks and whites are fully combined and frothy.
4. Cook the eggs: Pour the beaten eggs over the mushrooms, bacon, and spinach in the pan. Cook over medium heat for about 10 minutes.
5. Set the frittata: As the eggs begin to set on the bottom, use a spatula to lift the edge of the frittata gently. Tilt the pan so the runny, uncooked egg flows underneath the cooked base. Repeat this around the pan until the frittata is mostly set but the top is still moist.
6. Grill the top: Preheat your grill (broiler) to high. Sprinkle the grated Parmesan cheese evenly over the top of the frittata. Place the pan under the hot grill, about 10 cm (4 in) from the heat.
7. Finish and serve: Grill for 1–2 minutes until the eggs are fully set, and the top is golden brown and firm when pressed lightly. Slide onto a warm plate or serve directly from the pan.

Recipe Tips

• Pan choice: A non-stick frying pan is essential for a frittata so it slides out easily. Ensure the handle is heat-resistant or wrap it tightly in aluminum foil before placing it under the grill.
• Mushroom texture: Quartering the chestnut mushrooms (rather than slicing them thin) gives the frittata a meaty, substantial bite.
• Don’t over-stir: Once the eggs are in, don’t scramble them. Only lift and tilt. This creates the solid “cake” structure of a frittata rather than scrambled eggs with veg.
• Spinach prep: Chopping the spinach coarsely ensures it distributes evenly throughout the eggs so you don’t get large, stringy clumps of leaves in one bite.

What To Serve With Mary Berry Spinach and Mushroom Frittata

This hearty egg dish needs simple, fresh sides.

• Tomato Salad: A simple tomato and onion salad with vinaigrette.
• Green Salad: Mixed leaves or rocket balance the rich eggs.
• Crusty Bread: A baguette or ciabatta for a filling meal.
• Coleslaw: A crunchy, creamy side.

How To Store Mary Berry Spinach and Mushroom Frittata

• Refrigerate: Frittata is delicious cold. Store leftovers in an airtight container for up to 2 days.
• Lunchbox: Cut into wedges and pack for a high-protein cold lunch.
• Freeze: Freezing is not recommended as the texture of the eggs becomes rubbery and watery upon thawing.

Mary Berry Spinach and Mushroom Frittata Nutrition Facts

• Calories: 449kcal
• Protein: 24g
• Carbohydrates: 4g
• Fat: 38g
• Saturates: 12g
• Sugar: 2g
• Salt: 1.5g

Nutrition information is estimated per serving (based on 3 servings).

FAQs

Try More Recipes:

• Mary Berry Eggs Benedict Recipe
• Mary Berry Savoury Soufflé Omelette Recipe
• Mary Berry Eggs Florentine Recipe