Spinach-Mushroom Walnut Frittata
Nutritional Information
A protein-forward, whole-food breakfast frittata with eggs, fresh spinach, mushrooms, and crushed walnuts for texture and healthy fats — no dairy or processed ingredients.
This recipe is originally for 1 servings. How many are you cooking for today?
- 3 larges eggs
- 3 1/2 ozs fresh spinach, roughly chopped
- 3 1/2 ozs cremini mushrooms, sliced
- 1 1/8 ozs shallot, thinly sliced
- 1/2 oz walnuts, roughly chopped
- To taste black pepper and a small pinch of salt (optional)
Preheat oven to 180°C (350°F). In a bowl, whisk eggs with pepper (and a little salt if using).
Place an oven-safe skillet over medium heat. Sauté shallot and mushrooms using a splash of water to prevent sticking, until softened.
Add spinach and cook until wilted. Spread mixture evenly and pour whisked eggs over vegetables.
Sprinkle walnuts across the top and transfer skillet to oven. Bake 12–15 minutes until eggs are set and edges lightly golden.
Remove, let rest 2 minutes, slice and serve warm.
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