This dish looks like a spinach and mushroom baked frittata or crustless quiche. It has a golden, cheesy top, tender mushrooms, leafy spinach, herbs, and a soft egg-based filling. The recipe below recreates the look and flavor of the dish in your photo.
Prep
15 min
Cook
30–40 min
Servings
4–6
Oven
180°C / 350°F
1. Ingredients — full recipe
For one round baking dish, approximately 8–9 inches (20–23 cm)
Egg and dairy mixture
6 large eggs
½ cup (120 ml) heavy cream or cooking cream
¼ cup (60 ml) milk
¾ cup (75–90 g) shredded mozzarella cheese
¼ cup (25 g) grated Parmesan cheese
½ teaspoon salt, or to taste
¼ teaspoon black pepper
½ teaspoon garlic powder
Vegetables
200 g (7 oz) fresh mushrooms, sliced
150 g (5 oz) fresh spinach, roughly chopped
½ small onion, finely chopped (optional)
2 cloves garlic, minced
1 tablespoon olive oil or butter
Topping and seasoning
¼ cup (25–30 g) extra mozzarella cheese
½ teaspoon dried oregano or Italian seasoning
¼ teaspoon paprika (optional)
A pinch of chili flakes (optional)
A little extra black pepper
0 of 18 ingredients checked
Cheese options: Mozzarella gives you a stretchy, creamy texture. Parmesan adds a salty, savory flavor. You can also use cheddar, Gouda, or feta, or combine two cheeses.
Cream substitute: Replace the heavy cream and milk with ¾ cup (180 ml) whole milk for a lighter version. The filling may be slightly less rich.
2. Step-by-step cooking instructions
Sliced mushrooms in a frying pan on induction hob at domestic kitchen
Step 1 — Prepare the oven and dish
Preheat the oven to 180°C (350°F). Lightly grease an 8–9-inch baking dish with butter or oil. A glass, ceramic, or oven-safe metal dish will work.
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Step 2 — Cook the mushrooms
Heat the olive oil or butter in a skillet over medium-high heat. Add the sliced mushrooms and cook for 5–7 minutes, until browned and their released moisture has evaporated. Add the onion, if using, and cook for another 2–3 minutes. Stir in the garlic for 30 seconds.
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Step 3 — Add the spinach
Add the spinach and cook for 1–2 minutes, until wilted. Frozen spinach can also be used, but thaw it completely and squeeze out as much water as possible. Let the vegetables cool slightly.
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Step 4 — Make the creamy egg mixture
Whisk the eggs, cream, milk, salt, black pepper, and garlic powder in a bowl. Mix in the mozzarella and Parmesan. Do not over-whisk; simply combine until smooth.
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Step 5 — Assemble the dish
Spread the cooked vegetables evenly in the prepared baking dish. Pour the egg mixture over them. Arrange a few mushroom slices on top and sprinkle with the remaining cheese, oregano, and paprika.
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Step 6 — Bake until golden
Bake for approximately 30–40 minutes, depending on the depth of the dish and your oven. It should be puffed, lightly golden, and set in the center. The middle should not look liquid or runny.
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Step 7 — Rest and serve
Rest for 8–10 minutes before slicing. This helps the eggs firm up and makes the dish easier to serve. Garnish with fresh parsley or a little extra black pepper.
3. Nutritional information
The following estimates are for the complete recipe divided into six servings, using heavy cream, whole milk, mozzarella, Parmesan, and the listed vegetables.
Estimated nutrition per serving (1 of 6)
Calories
250–300
kcal
Protein
17–20 g
Fat
18–23 g
Carbohydrates
4–7 g
Other approximate values per serving
Fiber
1–2 g
Total sugars
2–3 g
Calcium
180–280 mg
Sodium
350–550 mg
These figures are estimates, not laboratory measurements. Exact nutrition depends on egg size, cheese brand, cream fat content, amount of oil, and salt added. A larger portion of one-quarter of the dish will contain roughly 1.5 times the nutrition of a one-sixth portion.
4. Allergen and dietary information
Dietary consideration
Information
Eggs
Contains eggs
Dairy
Contains cream, milk, and cheese
Gluten
Naturally gluten-free if all packaged ingredients are gluten-free
Nuts
No nuts are required in the recipe
Vegetarian
Yes, if the cheeses contain no animal-derived rennet
Keto / low-carb
Generally suitable; check portion size and ingredient labels
Halal
Ingredients are generally compatible; verify cheese rennet and packaged ingredient certifications if needed
Lactose-free
Use suitable lactose-free milk, cream, and cheese
Vegan
Not suitable without substantial ingredient substitutions
Nut information
Peanuts: Not included.
Tree nuts: Not included.
Almonds, walnuts, cashews, and pistachios: Not included.
Coconut: Not required.
Cross-contamination: If cooking for someone with a nut allergy, check the labels on cheese, cream, seasonings, and any packaged ingredients. Also check the kitchen equipment and surfaces for cross-contact.
This recipe is nut-free by ingredients, not a guarantee of allergen safety. For a severe allergy, use products with appropriate allergen labeling and follow the person’s medical advice.
5. Tips for the best results
Avoid a watery filling: Brown the mushrooms thoroughly and remove excess liquid from the spinach before assembling.
Get a golden top: Sprinkle a little extra cheese over the surface. If necessary, use the oven grill/broiler briefly at the end, watching carefully to prevent burning.
Keep the center tender: Avoid overbaking. Check for a set center and use a food thermometer if possible; egg dishes should reach at least 71°C (160°F) internally.
Make it richer: Use heavy cream and a mixture of mozzarella and Parmesan.
Add more vegetables: Bell peppers, broccoli, zucchini, or sun-dried tomatoes can work. Cook moisture-rich vegetables first.
Add more protein: Diced cooked chicken or turkey can be added if you do not need a vegetarian dish.
Make it spicy: Add chili flakes, cayenne, or a small amount of chopped green chili.
6. Storage and reheating
Refrigerator: Cool promptly and refrigerate in a covered container within 2 hours. Use within 3–4 days.
Freezer: Freeze individual portions in airtight containers for up to 2–3 months for best quality.
Reheating: Warm in the oven at 160°C (320°F) until heated through, or microwave individual portions in short intervals.
Food safety: Reheat leftovers to 74°C (165°F). Avoid leaving the egg dish at room temperature for extended periods.
7. Frequently asked questions (Q&A)
Q1. Is this a frittata or a quiche?
It is closest to a baked frittata or crustless quiche. A traditional quiche usually has a pastry crust and a richer custard filling, while a frittata is egg-based and often baked without a crust.
Q2. Can I make it without cream?
Yes. Use milk instead. The result will be less rich, so avoid adding too much liquid and cook until the center is set.
Q3. Can I use frozen spinach?
Yes. Thaw it, squeeze out excess water, and measure approximately 100–150 g after draining.
Q4. Why is my baked egg dish watery?
Mushrooms and spinach hold a lot of water. Cook the mushrooms until browned, drain the spinach well, and avoid adding too much milk.
Q5. Can I prepare it in advance?
Yes. Cook the vegetables in advance and refrigerate them. For the best texture, combine them with the egg mixture shortly before baking, or assemble and refrigerate briefly before baking.
Q6. How do I know when it is cooked?
The edges should be set, the center should not be liquid, and the top should be lightly golden. The center should reach at least 71°C (160°F).
Q7. Can I make it without mushrooms?
Yes. Replace them with extra spinach, sautéed peppers, broccoli, or zucchini.
Q8. Is this recipe suitable for weight loss?
It can fit into a balanced eating plan. For a lighter version, use less cheese, replace heavy cream with milk, and serve with salad or vegetables. Overall energy intake and portion size matter most.
Q9. Is it keto-friendly?
Generally, yes. Eggs, cheese, spinach, and mushrooms are relatively low in carbohydrates. Check the nutrition labels and your serving size to determine the actual carbohydrate content.
Q10. What can I serve with it?
Serve it with a green salad, roasted vegetables, whole-grain toast, fresh tomatoes, or a light soup.
Q11. Can I cook it on the stovetop?
Yes. Cook it in a covered, oven-safe skillet over low heat until mostly set, then finish under a grill/broiler if the pan is suitable. The oven method generally produces a more evenly cooked result.
Q12. Can I make it dairy-free?
Yes. Use an unsweetened, suitable plant-based milk and dairy-free cheese. The texture and browning may differ from the original.
8. Recipe at a glance
Best oven temperature: 180°C / 350°F
Main ingredients: Eggs, spinach, mushrooms, cream, and cheese
Estimated total time: 45–55 minutes
Dietary highlights: Crustless, low in carbohydrates, and nut-free by ingredients
Serving suggestion: Serve warm after resting for 8–10 minutes
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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