Pesto Mushroom Sweet Potato Spinach Frittata

This frittata is so easy to make and it's filled with mushrooms, spinach, sweet potatoes, and delicious basil pesto! It's perfect for meal prep too!

Course Breakfast, Brunch, Main
Cuisine Gluten Free, Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Author Molly | Spices in My DNA


  • 10 ounces baby portobello (cremini) mushrooms, sliced
  • 2 teaspoons olive oil
  • 3 ounces baby spinach
  • 4 large eggs
  • 1 1/2 cups liquid egg whites (I use the natural organic egg whites in the carton, not the weird fake stuff)
  • 1 1/2 cups diced roasted sweet potatoes (or use whatever leftover potatoes or veggies you have on hand)
  • 3 tablespoons of your favorite pesto
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 375℉. Liberally grease a 10 inch cast iron skillet or baking dish with coconut oil or cooking spray.

  2. Preheat a large skillet to medium-high heat and add olive oil. Add mushrooms and sauté for 5-6 minutes or until golden. Add the spinach and stir until just wilted. Remove from heat. Season with a pinch of salt and pepper. Set aside to cool slightly.

  3. In a large bowl, whisk together the eggs and egg whites until combined. Add the sweet potatoes, pesto, and mushrooms and peppers once slightly cooled. Add the salt and pepper and whisk again to combine. Pour mixture into skillet or baking dish and bake for 25-30 minutes until eggs are set and slightly golden on the edges. Serve with extra pesto and avocado!