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Spinach and Mushroom Breakfast Frittata
Spinach and Mushroom Breakfast Frittata

Spinach and Mushroom Breakfast Frittata
A protein-rich frittata with fresh vegetables to start the day.
Spinach and Mushroom Breakfast Frittata
Ingredients:
1
Servings
  • 3
    item
     egg
  • 50
    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 Breakfast Frittata
Instructions:
  1. Preheat oven to 180°C.
  2. Heat olive oil in an oven-safe skillet over medium heat.
  3. Add chopped onion and sliced mushrooms, sauté until soft.
  4. Add spinach and cook until wilted.
  5. Beat eggs in a bowl, season with salt and pepper.
  6. Pour eggs over the vegetables in the skillet.
  7. Cook on the stove for 2-3 minutes until edges set.
  8. Transfer skillet to the oven and bake for 10 minutes until the center is set.
  9. Remove from oven, let cool slightly, and serve.
Nutrition Per Serving 300 g Per 100g
Energy 381 kcal 127 kcal
Protein 24 g 8.0 g
Fibre 4 g 1.3 g
Salt 2 g 0.7 g
Sugar 5 g 1.7 g
Carbohydrates 12 g 4.0 g
Fat 28 g 9.3 g
  • 3
    item
     egg
  • 50
    g
     spinach
  • 100
    g
     mushroom
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat oven to 180°C.

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

Add chopped onion and sliced mushrooms, sauté until soft.

Add spinach and cook until wilted.

Beat eggs in a bowl, season with salt and pepper.

Pour eggs over the vegetables in the skillet.

Cook on the stove for 2-3 minutes until edges set.

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

Remove from oven, let cool slightly, and serve.

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