If you’ve been searching for an incredible frittata recipe that’s delicate, fluffy and bursting with fresh vegetables and cheese, look no further. This Swiss, Mushroom and Spinach Frittata is so savory and addictive, you’ll never want to serve anything else at brunch again. This post is a paid collaboration with Emmi USA!
I’ve been making frittatas for years. They’re a great make-ahead breakfast option since they reheat quickly and easily. I also like serving frittatas for brunch since it’s nice to have a protein option in a sea of pastries.
Recently, I figured out a simple technique that has taken my frittata recipes to the next level. I’m excited to once again be teaming up with Emmi USA to teach you how to make a frittata that puts all others to shame!
But first, let’s talk cheese. For this recipe, I’ve used Kaltbach Emmentaler, an aged swiss cheese made from raw cow’s milk.
It has a rich and nutty flavor profile that truly shines through in this frittata. It pairs perfectly with the spinach and especially with the earthy mushrooms.
Do you have a food processor? If so, did you know you can use it to quickly grate cheese?
Most food processors come with a blade attachment called a “shredding disk,” and it’s a lot faster than a box grater! Do yourself a favor and learn how to use it if you have one.
The Soufflé Frittata
Now for that technique I mentioned! To get the lightest, fluffiest, most delicate frittata you’ve ever tried, you’ll want to souffle the eggs.
It’s a lot easier than it sounds, so don’t be alarmed if you’ve never made a souffle. You can ultimately skip this step and simply whisk the eggs together, but I promise it’s so worth it.
To make a souffle frittata, you simply separate the eggs, beat the whites to a stiff peak, whisk the yolks separately, and then fold them back together before baking.
If you have an electric hand mixer or a stand mixer, this only takes a couple minutes at most. Those fluffy egg whites will make the most incredible frittata you’ve ever tried!
Once the frittata is out of the oven, you’ll have golden, puffed eggs filled with gooey swiss cheese, savory mushrooms, and tender spinach. Doesn’t that sound good?
What are you waiting for? Make this Swiss, Mushroom and Spinach Frittata already!
Looking For More Cheese Recipes?
Swiss, Mushroom and Spinach Frittata
- 1-2 tablespoons extra virgin olive oil
- 8 ounces button mushrooms, sliced (other mushrooms such as crimini may be substituted)
- 1 garlic clove, minced
- 5 cups baby spinach
- 10 large eggs, separated
- 1 cup half-and-half or whole milk
- 1 1/2 cup + 1/4 cup shredded Emmi USA Kaltbach Emmentaler AOP cheese, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Place an oven rack on the center or upper-middle shelf, then preheat oven to 400 degrees F.
- Heat the olive oil in a 12-inch oven-safe nonstick or cast iron skillet over medium-high heat. Use just enough oil to coat bottom of the pan; you might not need the entire amount. Add the mushrooms and cook until soft and fragrant, 3-4 minutes. Adjust the heat to medium-low and add the garlic, stirring for an additional 30-60 seconds. Add the spinach in batches, stirring as it wilts. Once all of the spinach has been wilted, remove the pan from the heat.
- In a large bowl, beat the egg whites to a stiff peak using an electric hand mixer or stand mixer with the whisk attachment. In a separate large bowl, whisk together the yolks, then add the half-and-half, 1 1/2 cups cheese, salt and pepper.
- Gently fold the whites into the yolks using a spatula. Once evenly combined, pour the egg mixture over the vegetables. Sprinkle the remaining cheese evenly over the top.
- Bake for 10-13 minutes, or until the eggs have fluffed up and set with a golden top. Cut the frittata into wedges and serve.
- The frittata is best served fresh, but leftovers can be refrigerated in an airtight container for up to 5 days. Microwave to reheat for a quick breakfast, lunch, or dinner.
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