Mushroom Spinach Frittata

WHY WE LOVE THIS RECIPE:

This mushroom spinach frittata is a 17 Day Diet favorite.

The reason – eggs are everything they are cracked up to be!  I absolutely love them in any way, shape or form.  And the best part is you can eat them at breakfast, brunch, lunch, and dinner!  If you’ve never had breakfast for dinner, you have no idea what you’re missing!  This frittata is so creamy and satisfying you’ll be adding it to your weekly rotation!

NOTES:

You can enjoy this egg-cellent dish on all four cycles of the 17 Day Diet: Accelerate, Activate, Achieve and Arrive Cycles!

Print Recipe

Mushroom Spinach Frittata

You'll love this protein-rich dish. Serve this with some fresh fruit for the perfect brunch or dinner meal.

Course

Breakfast, Dinnner, Main Dish

Prep Time

15 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

• 3 large eggs
• 2 large egg whites
• 1 10-oz package of frozen spinach, thawed
• 2 tsp. olive oil
• 6 oz. thinly sliced white or cremona mushrooms or use your favorite type
• 1 tbs. fresh oregano, minced or 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. red pepper flakes optional

Course Breakfast, Dinnner, Main Dish Prep Time 15 minutes Cook Time 15 minutes Servings servings Ingredients 3 large eggs 2 large egg whites 1 10-oz package of frozen spinach, thawed 2 tsp. olive oil 6 oz. thinly sliced white or cremona mushrooms or use your favorite type 1 tbs. fresh oregano, minced or 1 tsp. dried oregano 1/2 tsp. salt 1/2 tsp. ground black pepper 1/2 tsp. red pepper flakes optional

Instructions

1. Use a fork or a whisk to death the eggs and egg whites in a small bowl until creamy and thick. Set aside.
2. Squeeze the chopped spinach by handfuls over the sink to remove excess moisture. Set aside.
3. Heat the olive oil in a 10-inch, nonstick skillet over medium heat. Add the mushrooms; cook, stirring often, until they give off some of their liquid and it then evaporates, about 5 minutes.
4. Crumble in the spinach; stir in the oregano, salt, pepper and red pepper flakes. Stir for 2 minutes to warm the spinach and toast the spices.
5. Beat the eggs one more time to make sure they’re cream, then pour them into the skillet. Reduce the heat to low, cover and cook until set and no longer loose, about 10 minutes. Loosen the frittata with a heat-safe rubber spatula and slide onto a cutting board to slice into quarters.

Recipe Notes

Tips:

*Feel free to use 1 lb. of fresh spinach instead of frozen

*Use your favorite spice blend; dill and rosemary are great choices.

*Feel free to mix up this recipe a bit by using your favorite chopped veggies.