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mushroom spinach fritatta

Spinach and Mushroom Frittata

This Spinach and Mushroom Frittata is flavorful, healthy, and perfect for breakfast meal-prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings 6

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.
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