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Mushroom, Spinach and Tomato Frittata

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Breakfast is my absolute favorite meal of the day. If it were up to me, I would pull out all of the stops for breakfast and have a full spread each morning. However, the reality is that we don’t always have time to cook a full breakfast each morning.

I wanted to have a breakfast dish that could be eaten a few times a week without having to cook it every time. Something that would be versatile and reheat well. So therefore, I present, the lovely frittata!

This dish is perfect for busy folks. The frittata can be changed each time with different ingredients to keep it interesting. It reheats well, and you can pair it with a side of avocado, sliced tomatoes or anything else you prefer for breakfast.

Further Food Commentary:

This frittata with vegetables added to it is delicious and healthy. The vegetables that are part of this dish are a nourishing combination of spinach, mushrooms and tomatoes. Spinach and tomatoes are a rich source of vitamin A, vitamin C, potassium and folate. Spinach is known as the vegetable source of protein. Tomatoes are a great source of lycopene, an antioxidant that protects against some cancers. Mushrooms are fat-free, rich in minerals and very low in calories. Their high glutamic acid content may boost immune function.

By Denine Rogers

Mushroom, Spinach and Tomato Frittata

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:30-35 minutes
  • Servings: 8

Ingredients

8 large eggs
1/2 cup diced tomato
3 handfuls of baby spinach
4 mushrooms sliced
Coconut oil spray
1/4 teaspoon salt
Dash of fresh ground pepper
1 tablespoon nutritional yeast (optional)

Instructions

1. Preheat oven to 375.
2. In a large bowl, beat the eggs well.
3. Spray a round baking dish with coconut oil spray.
4. Pour eggs into baking dish.
5. Place tomatoes and spinach in with the eggs, and spread apart evenly.
6. Place mushrooms on top and gently push down in eggs.
7. Top with salt and pepper.
8. Top with nutritional yeast.
9. Bake in oven until center is cooked through (use knife and cut in center to check), about 30 minutes.

1. Preheat oven to 375. 2. In a large bowl, beat the eggs well. 3. Spray a round baking dish with coconut oil spray. 4. Pour eggs into baking dish. 5. Place tomatoes and spinach in with the eggs, and spread apart evenly. 6. Place mushrooms on top and gently push down in eggs. 7. Top with salt and pepper. 8. Top with nutritional yeast. 9. Bake in oven until center is cooked through (use knife and cut in center to check), about 30 minutes.

Nutrition Information

Per Serving:  Calories: 128; Total Fat: 7 g; Saturated Fat: 2 g; Monounsaturated Fat: 3 g; Polyunsaturated Fat: 2 g; Cholesterol: 185 mg; Sodium: 170 mg; Potassium: 227 mg; Carbohydrate: 3 g;  Fiber: 1 g; Sugar: 2 g; Protein: 8 g
Nutrition Bonus:
Vit A: 14%; Iron: 7%; Vitamin C: 6%;  Calcium: 3%;
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