Spinach and Kesong Puti Frittata Recipe

This breakfast dish is packed with good-for-you spinach, mushrooms, and eggs.

Spinach and mushrooms pack this tasty dish with vitamins A, D, E, and K, minerals, and omega-3. Play with flavors and textures by using different kinds of mushrooms.

Spinach and Kesong Puti Frittata Recipe

Sharlene Tan
This breakfast dish is packed with good-for-you spinach, mushrooms, and eggs.
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Breakfast/Brunch
Cuisine Others
Servings 6 to 8


Spinach and Kesong Puti Frittata Ingredients

  • 2 tablespoons olive oil divided
  • 1 Cup fresh button mushrooms sliced thinly
  • 1 Cup fresh spinach leaves blacked in salted water and chopped
  • 8 medium eggs
  • 1 Cup fresh milk
  • 1/4 Cup parmesan cheese grated
  • 1 teaspoon Garlic powder
  • 1/2 Cup kesong puti cubed
  • salt and pepper to taste


  • Preheat oven to 350°F. Grease a 9-inch pie plate or baking dish with 1 teaspoon olive oil.
  • Heat remaining olive oil in a frying pan. Sauté mushrooms; season to taste with salt and pepper. Remove excess moisture.
  • Arrange half of the mushrooms on the bottom of the prepared dish. Top with half of the blanched spinach. Repeat to make another layer.
  • Whisk together eggs, milk, Parmesan cheese, garlic powder, salt, and pepper. Pour mixture over spinach and mushrooms. Top with kesong puti.
  • Bake in the preheated oven for 25 to 30 minutes or until the center is moist yet firm. Slice into wedges before serving.
Keyword frittata recipe
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