Spinach & Mushroom Egg Frittata
Nutritional Information
23 mins
1 servings
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9g Carbs
2g Sugar
A simple baked frittata of whole eggs, fresh spinach and mushrooms — an egg-forward, whole-food keto breakfast with no added fats.
This recipe is originally for 1 servings. How many are you cooking for today?
Ingredients
- 3 pieces large eggs
- 3 1/2 ozs spinach, packed
- 3 1/2 ozs cremini mushrooms, sliced
- 1 clove garlic, minced
- 1 pinch fresh cracked black pepper
Instructions
1
Preheat oven to 375°F (190°C). Lightly wilt spinach and mushrooms in a dry skillet (use the pan’s residual moisture) just until softened.
2
Beat eggs with a pinch of pepper, stir in wilted vegetables, pour into an oven-safe skillet or dish, and bake 12–15 minutes until set.
3
Cool slightly, slice, and serve warm. Garnish with extra baby spinach if desired.
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