Spinach Mushroom Frittata
This low-carb frittata is filled with spinach, mushrooms, cheddar, and parmesan. This simple breakfast feeds a crowd in only 30 minutes!
- 4 cups spinach fresh, packed
- 8 oz white mushrooms
- 1 yellow onion small
- ½ tsp salt
- 8 eggs use a dozen if you like more egg
- ½ tsp ground black pepper
- 2 tbsp olive oil
- 1 cup cheddar cheese shredded
- ½ cup parmesan cheese shredded
- ½ tsp baking powder optional, makes it fluffier
Add chopped onion and sliced mushroom into a large skillet or pot with two tablespoons of olive oil. Sauté over medium heat until onion is translucent and mushrooms are soft.
Then add chopped spinach and stir until evenly cooked. Remove from heat.
Beat the eggs in a large bowl, and add salt, black pepper, cheddar cheese, and parmesan cheese. For a fluffier frittata, add ½ teaspoon of baking powder. Mix to combine.
Pour your mixture into a baking dish. I use a 9’’ oven-safe pan.
Bake at 350F for 25 to 30 minutes or until your frittata is completely set and nicely golden on top.
Remember to sauté your veggies and onion prior to adding to the egg mixture - this will prevent any sogginess
Store in an air-tight container up to 4 days in the fridge.
-thaw overnight in the fridge and reheat as desired
- cut into square slices
- wrap in foil
- freeze the foil-wrapped pieces in zippered bags for up to 3 months
Calories: 128kcal | Carbohydrates: 3g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 347mg | Potassium: 240mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1598IU | Vitamin C: 6mg | Calcium: 206mg | Iron: 1mg