Ingredients
8 large eggs
2 cups sliced cremini mushrooms
1 small red onion, diced
2 cups fresh spinach
½ cup crumbled feta cheese
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
Instructions
Heat olive oil in an oven-safe skillet over medium heat
Add diced red onion and sauté until tender, about 3-4 minutes
Stir in sliced mushrooms and cook until softened and golden, 5-7 minutes
Add fresh spinach and cook just until wilted, 1-2 minutes
In a bowl, whisk eggs with salt, pepper, and half the feta cheese
Pour egg mixture into the skillet and cook on stove until edges set, 5-7 minutes
Transfer to preheated 375°F (190°C) oven and bake 12-15 minutes until center is firm
Top with remaining feta cheese before serving
Notes
Use fresh herbs like thyme or parsley for extra flavor
Serve warm with a side salad for added nutrition
Cremini mushrooms can be replaced with white button or shiitake
Feta cheese may be substituted with lactose-free cheese for dietary needs
Cooked frittata can be stored in fridge for 3-4 days
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Breakfasts
- Method: Stovetop / Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 frittata slice
- Calories: 200
- Sugar: 0g
- Sodium: 650mg
- Fat: 13g
- Saturated Fat: 4g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 200mg