Egg & Spinach Frittata Cups with Mushrooms
Nutritional Information
Portable baked frittata cups using whole eggs, sautéed mushrooms and fresh spinach — minimal added fat and perfect for a keto breakfast.
This recipe is originally for 3 servings. How many are you cooking for today?
- 6 larges eggs
- 5 1/4 ozs fresh spinach, roughly chopped
- 5 1/4 ozs cremini mushrooms, sliced
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 to taste sea salt
- 1 to taste black pepper
Preheat oven to 180°C (350°F). In a skillet over medium heat, sauté onion and mushrooms with small splashes of water as needed until soft (about 6–8 minutes). Add garlic and spinach; cook until wilted and most liquid evaporates. Remove from heat.
Whisk eggs with thyme, salt and pepper. Stir the vegetable mixture into the eggs.
Divide mixture into a greased or lined muffin tin (makes 6 cups). Bake 18–22 minutes until set and lightly golden.
Let cool slightly, remove from tin and serve warm or chilled.
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