This Spinach and Mushroom Frittata is flavorful, healthy, and perfect for breakfast meal-prep.
This Spinach and Mushroom Frittata (Whole 30, Paleo) is a great way to make a simple and easy breakfast. Frittatas are an easy low carb option for a healthy breakfast, a quick lunch, or an easy dinner. It is also super versatile so if you so not have mushrooms or spinach on hand, you can use any fresh vegetables you have in your fridge. Frittatas are like a crustless quiche or like an omelette that you do not have to flip. It is an easy way to use up vegetables and eggs to create a great recipe that is filling and protein-packed. We love to add avocado, hot sauce, and some dairy-free cheese on top of the frittata. This Spinach and Mushroom Frittata is a delicious breakfast that is simple to make and incredibly nutritious…hope you love it as much as we do!
Simple ingredients I use to make Spinach Mushroom Fritatta (Whole 30, Paleo)
- eggs
- unsweet Nutpods
- oil
- red onion
- spinach
- mushrooms
- dry basil
- dry thyme
- garlic powder
- nutritional yeast
- salt
- pepper
Spinach and Mushroom Frittata
Ingredients
- 12 eggs, beaten
- 1/4 cup unsweetened Nutpods or unsweetened almond milk
- 2 tbsp avocado oil
- 1/2 cup thinly sliced red onion
- 1 cup sliced mushrooms
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp dry basil
- 1/2 tsp dry thyme
- 1 tsp garlic powder
- 2 cups fresh spinach, chopped
- 1 tbsp nutritional yeast (this provides with a cheesy flavor and is completely optional)
Instructions
- Preheat the oven to 400 degrees. In a medium bowl beat your eggs together with the unsweetened Nupods milk and set aside.
- In a large skillet (I use a 12 inch cast iron skillet) add oil over medium heat. Add in the red onion and saute for 1-2 minutes. Add in mushrooms, salt, pepper, basil, thyme, and garlic powder and continue to saute for another 2-3 minutes. Add in chopped spinach and still until lightly wilted.
- Pour the egg mixture over the vegetable mix in the skillet and use your wooden spoon to make sure it is spread evenly. Add skillet to the oven and bake 20-25 minutes or until the eggs are set. Enjoy with fresh tomatoes and some hot sauce if desired.
