Jan 172017

Spinach Mushroom and Tomato Frittata

Spinach Mushroom and Tomato Frittata – Great any time of the day!

Frittatas are super easy to make. They’re also a great way to use up vegetables and meats that you may have sitting around in the fridge.


3 large organic brown eggs
1/2 cup of liquid egg whites
2 cups of fresh baby spinach (washed and drained)
1/2 a red onion finely minced
1 large clove of garlic finely minced
About 10 grape tomatoes halved
1  1/2 cups of sliced baby portabella mushrooms (if you don’t like mushrooms, skip them)
3 teaspoons of extra virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon of freshly grated Parmesan-Reggiano cheese


Preheat oven to 400 degrees.

In an oven safe, non-stick pan over medium to medium-high heat, saute minced onion in olive oil. Sprinkle a little bit of the salt and pepper on the onions; this helps the onions sweat. After about a minute, add the minced garlic and continue sauteing. Once the onions soften a bit, add the sliced mushrooms. Keep sauteing until the mushrooms start to soften and cook down then add the tomato halves and cook until they are slightly soft. Add the spinach and stir until it wilts.

In the mean time, beat the three eggs together and then add the liquid egg whites. Add remaining salt and pepper and continue beating until well mixed. Pour the egg mixture evenly over the vegetables. Move the vegetables around gently with a fork to let the eggs seep through to the bottom of the pan. Sprinkle the top with Parmesan-Reggiano cheese. Once the eggs start thickening around the edges about an inch, put the pan in the oven and let cook for about 10 minutes until the middle is no longer jiggly. Slide the whole frittata onto a plate, slice into fourths and serve immediately with a side of fruit. Garnish with a few spinach leaves and whole grape tomatoes.

Sorry, the comment form is closed at this time.