spinach and mushroom frittata

Spinach and Mushroom Frittata


  1. Preheat broiler.
  2. Heat an 8-inch ovenproof skillet over medium heat. Coat pan with 1 tablespoon butter.
  3. Add mushrooms to pan and sauté until lightly browned. Add spinach and stir until wilted.
  4. Place mushroom and spinach mixture in a medium bowl to cool slightly.
  5. Combine mushrooms, thyme, ground black pepper, salt, eggs (and cheese if adding) in a medium bowl, stirring well with a whisk.
  6. Heat same pan over medium heat and coat with 1 tablespoon butter. Add mushroom mixture and cook, covered, for 3 minutes or until almost set.
  7. Then broil 3 minutes or until egg is fully set. Cut into 4 wedges and serve.


Health Benefits

Eggs are high in protein and also in “the beauty mineral” of sulfur which helps to fortify your hair, skin and nails. Mushrooms have developed quite a reputation as all-star immune boosters and also supply an array of minerals and phytonutrients. Spinach is loaded with antioxidants, fat soluble vitamins, and minerals that help to keep your body alkaline.

A frittata is a wonderful way to create a special egg breakfast without the heavy dairy and crust of a traditional quiche. A frittata is essentially a “crustless quiche”, yet it is very light and fluffy. It is also a great way to make use of any leftover veggies! Have stirfry from the night before? Throw it in!