Spinach and Mushroom Egg Bake with Roasted Bell Pepper
Nutritional Information
A whole-food frittata: eggs bound with wilted spinach and sautéed mushrooms, baked with strips of roasted bell pepper — minimal added fat and perfect for keto breakfasts.
This recipe is originally for 4 servings. How many are you cooking for today?
- 8 larges eggs
- 3 cups fresh spinach, roughly chopped
- 1 cup mushrooms, sliced
- 1 medium red bell pepper, roasted, peeled and sliced
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped (optional)
Preheat oven to 375°F (190°C). In an ovenproof skillet, sauté mushrooms over medium heat until they release moisture and begin to brown.
Add garlic and spinach and cook until spinach wilts. Remove from heat and let cool slightly.
Whisk eggs in a bowl, then fold in the vegetable mixture and roasted bell pepper slices.
Return mixture to skillet or transfer to a baking dish and bake 18–22 minutes until set. Garnish with parsley and serve hot or at room temperature.
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