Mushroom & Spinach Frittata

Name: Mushroom & Spinach Frittata
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: italian
Ingredients: 8 large eggs; 250 g mushrooms (sliced); 120 g baby spinach; 1 small onion (diced); 1.5 tbsp olive oil; 60 ml milk; 25 g parmesan (grated); 1 tsp dried thyme

A golden oven frittata with browned mushrooms and spinach — dinner from eight eggs and one pan.

28 mineasy4 servings$italianVegetarianGluten-freeHigh protein

Why it earns its place. Eggs as the affordable protein anchor; works hot for dinner and cold for tomorrows lunch.

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Ingredients · 4 servings

8 largeeggs
250 gmushrooms — sliced
120 gbaby spinach
1 smallonion — diced
1.5 tbspolive oil
60 mlmilk
25 gparmesan — grated
1 tspdried thyme

Contains: eggs, dairy. Always check labels — brands vary.

Method

Brown mushrooms hard in oil with onion; wilt in the spinach.
8 min
Whisk eggs, milk, most of the parmesan, thyme, pinch of salt.
Pour over the vegetables; last parmesan on top. Into a 190°C oven until just set in the middle.
15 min
Rest 3 minutes; wedge and serve.

Nutrition per serving

320calories

22 gprotein

8 gcarbs

22 gfat

2 gfiber

3.5 gsat fat

420 mgsodium

0 gadded sugar

Editorial estimates per serving. Counts 4 different plants toward your weekly variety.

Make it yours

costAny vegetable that browns — pepper, zucchini, leftover roasties

allergySkip parmesan and milk, use a splash of oat milk

cultureServe with dressed leaves and bread to stretch it

Storage. Fridge 3 days — deliberately good cold.

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