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Spinach and Mushroom Frittata
Spinach and Mushroom Frittata

Spinach and Mushroom Frittata
A nutritious and protein-rich breakfast frittata with spinach and mushrooms.
Spinach and Mushroom Frittata
Ingredients:
1
Servings
  • 3
    item
     egg
  • 100
    g
     spinach
  • 100
    g
     mushroom
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 20 minutes
Spinach and Mushroom Frittata
Instructions:
  1. Preheat the oven to 180°C.
  2. Heat olive oil in an oven-safe skillet over medium heat.
  3. Add chopped onion and sauté until translucent.
  4. Add sliced mushrooms and cook until they release their moisture.
  5. Stir in spinach and cook until wilted.
  6. Beat eggs in a bowl, season with salt and pepper, then pour over the vegetables in the skillet.
  7. Cook on the stove for a few minutes until the edges set.
  8. Transfer the skillet to the oven and bake for 10 minutes or until the frittata is fully set.
  9. Let it cool slightly before slicing and serving.
Nutrition Per Serving 350 g Per 100g
Energy 347 kcal 99 kcal
Protein 21 g 6.0 g
Fibre 4 g 1.1 g
Salt 2 g 0.6 g
Sugar 4 g 1.1 g
Carbohydrates 12 g 3.4 g
Fat 25 g 7.1 g
  • 3
    item
     egg
  • 100
    g
     spinach
  • 100
    g
     mushroom
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Heat olive oil in an oven-safe skillet over medium heat.

Add chopped onion and sauté until translucent.

Add sliced mushrooms and cook until they release their moisture.

Stir in spinach and cook until wilted.

Beat eggs in a bowl, season with salt and pepper, then pour over the vegetables in the skillet.

Cook on the stove for a few minutes until the edges set.

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

Let it cool slightly before slicing and serving.

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