Spinach and Mushroom Frittata with Toasted Walnuts
Nutritional Information
A fluffy egg frittata loaded with fresh spinach, sautéed mushrooms, and a scattering of toasted walnuts for texture — whole-food, low-carb, and satisfying for breakfast or brunch.
This recipe is originally for 2 servings. How many are you cooking for today?
- 6 eachs large eggs
- 4 cups fresh spinach, roughly chopped
- 8 ozs cremini mushrooms, sliced
- 1 oz walnuts, roughly chopped
- 1 clove garlic, minced
- 1 pinch sea salt
- 1 pinch black pepper
Preheat oven to 375°F (190°C). Lightly toast walnuts in an ovenproof skillet over medium heat until fragrant, then set aside.
Sauté mushrooms in the same skillet until golden, add garlic and cook 30 seconds. Add spinach and wilt, seasoning with salt and pepper.
Whisk eggs in a bowl, pour over the vegetables in the skillet and stir gently to distribute.
Sprinkle toasted walnuts on top and transfer skillet to oven. Bake 12–15 minutes until eggs are set.
Remove, let cool 3 minutes, slice into wedges and serve warm.
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