Spinach Mushroom Frittata
Eggs, greens and mushrooms baked into a protein-rich breakfast with no added sugar.
Eggs, greens and mushrooms baked into a protein-rich breakfast with no added sugar. This one takes 30 min start to finish and serves 4. It earned a spot in our pmos friendly deck because the steps are simple and the ingredients are easy to find.
Why you'll love it
- Ready in 30 min
- Everyday ingredients, most of them already in your pantry
- Tagged: pmos-friendly, pcos, low-carb, gluten-free, vegetarian
A note on PMOS (PCOS) and insulin resistance: this recipe follows general balanced-eating ideas (protein, fiber, healthy fat, little added sugar). It isn't medical advice. Your doctor or a registered dietitian can tailor a plan to you, especially if you take blood-sugar medication.
Gear for this recipe
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Spinach Mushroom Frittata
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 8 oz mushrooms, sliced
- 3 cups baby spinach
- 1/4 cup crumbled goat cheese or feta
Instructions
- Heat the oven to 375°F (190°C).
- Cook the mushrooms in the oil in an oven-safe skillet until browned, 6 minutes. Add the spinach until wilted.
- Whisk the eggs, milk, salt and pepper and pour over the vegetables. Sprinkle with cheese.
- Cook on the stove 2 minutes until the edges set, then bake 12 to 15 minutes until the center is just firm.
Calories are an estimate per serving, worked out from the listed ingredients. Brands and portions vary.