Description
This high protein mushroom frittata is fluffy, savory, and packed with nutritious goodness. Perfect for breakfast, brunch, or meal prep, it’s filled with mushrooms, spinach, and herbs for a deliciously satisfying bite.
Ingredients
Scale
- 8 large eggs
- 4 egg whites
- 1 ½ cups mushrooms, sliced
- 1 cup fresh spinach, chopped
- ¼ cup low-fat milk
- ½ cup low-fat cheese (feta or mozzarella)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh herbs (parsley or chives), chopped
Instructions
- Preheat oven to 375°F and heat a nonstick, oven-safe skillet over medium heat.
- In a large bowl, whisk together eggs, egg whites, milk, salt, pepper, and herbs until just combined.
- Heat olive oil in the skillet, sauté garlic and mushrooms until browned. Add spinach and cook until wilted.
- Pour the egg mixture over the vegetables and let sit for 1 minute.
- Sprinkle cheese on top and transfer skillet to the oven.
- Bake for 15–18 minutes, or until the center is set and top is golden.
- Let cool for 5 minutes before slicing. Serve warm or chilled.
Notes
- Use pre-sliced mushrooms to save time.
- Add a splash of sparkling water to eggs for fluffiness.
- Cool slightly before slicing for cleaner cuts.
- Store leftovers in the fridge for up to 4 days.