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Savory Spinach and Mushroom Breakfast Frittata
Savory Spinach and Mushroom Breakfast Frittata

Savory Spinach and Mushroom Breakfast Frittata
A protein-rich frittata with fresh vegetables to start your day.
Savory Spinach and Mushroom Breakfast Frittata
Ingredients:
1
Servings
  • 4
    item
     egg
  • 100
    g
     spinach
  • 100
    g
     mushroom
  • 1
    item
     onion
  • 2
    tbsp
     olive oil
  • 50
    g
     feta cheese
  • 2
    slice
     whole grain bread
  • 1
    item
     tomato
  • 1
    item
     avocado
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 15 minutes
Savory Spinach and Mushroom Breakfast Frittata
Instructions:
  1. Preheat oven to 180°C.
  2. In a skillet, heat olive oil over medium heat.
  3. Add chopped onion and sauté until translucent.
  4. Add sliced mushrooms and cook until soft.
  5. Stir in spinach and cook until wilted.
  6. In a bowl, beat eggs with salt and pepper.
  7. Pour eggs over the vegetables in the skillet.
  8. Sprinkle crumbled feta cheese on top.
  9. Transfer skillet to the oven and bake for 10 minutes or until set.
  10. Serve with sliced tomato and avocado on whole grain bread.
Nutrition Per Serving 600 g Per 100g
Energy 1100 kcal 183 kcal
Protein 45 g 7.5 g
Fibre 15 g 2.5 g
Salt 2 g 0.3 g
Sugar 10 g 1.7 g
Carbohydrates 80 g 13.3 g
Fat 75 g 12.5 g
  • 4
    item
     egg
  • 100
    g
     spinach
  • 100
    g
     mushroom
  • 1
    item
     onion
  • 2
    tbsp
     olive oil
  • 50
    g
     feta cheese
  • 2
    slice
     whole grain bread
  • 1
    item
     tomato
  • 1
    item
     avocado
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat oven to 180°C.

In a skillet, heat olive oil over medium heat.

Add chopped onion and sauté until translucent.

Add sliced mushrooms and cook until soft.

Stir in spinach and cook until wilted.

In a bowl, beat eggs with salt and pepper.

Pour eggs over the vegetables in the skillet.

Sprinkle crumbled feta cheese on top.

Transfer skillet to the oven and bake for 10 minutes or until set.

Serve with sliced tomato and avocado on whole grain bread.

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