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Mushroom Spinach Frittata Recipe
This Mushroom Spinach Frittata Recipe is perfect for a weekend brunch, a healthy breakfast or for a meatless Monday dinner idea. Frittatas are quick, easy, nutritious, low carb and keto friendly. This frittata is also gluten free, grain free and vegetarian.
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Servings: 6
Calories: 235kcal
Ingredients
- 4 Tablespoons Avocado Oil (divided)
- 12 ounces Cremini Mushrooms (sliced)
- 2 Cups Baby Spinach (packed)
- 6 Large Eggs
- 3/4 Cup Shredded Cheese Blend mozzarella, monterey jack, cheddar, - divided
- Pinch Salt/Pepper
Instructions
- Preheat oven to 400ºF
- Heat 3 Tbs oil in 10 inch cast iron (or oven safe) skillet over medium/high heat. Add the sliced mushrooms and sauté until almost tender. Add the baby spinach and sauté 1 more minute. Remove mushrooms and spinach from pan, set aside. Reduce heat to medium.
- Mix eggs, 1/2 cup cheese, salt and pepper. Add 1 Tbs oil to pan, coating the bottom and sides. Pour egg mixture into pan. Add the mushrooms and spinach on top of eggs in an even layer. Cook on the stovetop for 3-4 minutes or until sides begin to set.
- Top with remaining cheese then transfer to oven. Bake 4-5 minutes or until middle is almost set. Then broil on high for 2 minutes until top is light golden brown.
- Remove from oven (don't forget your oven mitt!) Allow frittata to cool 5-10 minutes before slicing and serving. Sprinkle with freshly chopped parsley and salt/pepper to taste.
Nutrition
Serving: 1g | Calories: 235kcal | Carbohydrates: 3g | Protein: 12g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 204mg | Sodium: 158mg | Fiber: 1g | Sugar: 1g
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