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5 from 1 vote

Spinach, mushroom and cheddar frittata

Healthy spinach, mushroom and cheddar frittata
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Italian
Servings: 2
Author: Lyubomira L

Ingredients

  • 2 cups baby spinach
  • 2 cups sliced mushrooms (I'm using baby Bella)
  • 3 eggs
  • 2 streaks green onion
  • 1 tbsp butter
  • 1 cup shredded cheddar cheese
  • salt and black pepper to taste

Instructions

  • Heat oven to 350 F (175C). If you are cooking it on the stove, set a saucepan over medium to low heat. Spread butter over the pan, so the frittata doesn't stick.
  • Beat eggs in a bowl and season with salt and pepper.
  • Heat a pan over medium heat and add butter and mushrooms. Cook until water disappears. Add spinach and cook until it has wilted down. Season with some salt to taste.
  • Remove from heat and mix with the eggs. Add green onion.
  • Pour into an greased oven safe dish / pan and and add cheese and bake for 15-20 minutes in the oven. If you are cooking on the stove, make sure you cover the pan with a lid, which will help the frittata to cook evenly. Do not over cook.
  • Serve with sliced tomatoes or salsa.

Nutrition

Calories: 445kcal | Carbohydrates: 15g | Protein: 27g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 320mg | Sodium: 528mg | Potassium: 779mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3915IU | Vitamin C: 18.6mg | Calcium: 499mg | Iron: 3.1mg