Mushroom and Spinach Frittata

Ingredients

• Spinach1 cup (30 g)
• Tomato1/2 count (65 g)
• Mushrooms1/2 cup (35 g)
• Oil1/2 tablespoon (5 ml)
• Garlic1/2 clove (2 g)
• Egg White1 count (40 g)
• Egg1 count (55 g)
• Onion1/4 count (38 g)

Instructions

1. 1

   Step 1

   Chop the onion, slice the mushrooms and cut the spinach into strips.

2. 2

   Step 2

   Place a pan over medium heat and, once heated, pour the oil, spread and add the onion, mushrooms, garlic and a pinch of salt.

3. 3

   Step 3

   Stir-fry for 3 minutes, add the spinach, season with salt and pepper and cook over low heat for 2 more minutes until the spinach reduces its volume.

4. 4

   Step 4

   Separately, beat the eggs and egg whites and pour into the pan evenly.

5. 5

   Step 5

   Flip over and cook on both sides for approximately 2-3 minutes per side.

6. 6

   Step 6

   Remove and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mushroom and Spinach Frittata can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.