Frittatas are very similar to omelets, they can be made with the same ingredients. I personally like to make my frittatas with more vegetables and less cheese and one less egg. I like to use spinach in my omelets and frittatas because one cup of spinach really shrinks down in size when cooked (and it’s one serving of vegetable), so it’s very easy to add more vegetables to the frittata.

This recipe can be easily doubled, tripled, etc. and when finished it can be cut like a piece of pie. It will just be much taller.

As well this recipe provides 3 out of 4 of the food groups. There is 1 serving of meat/alternative, 1 serving of dairy and 2 servings of vegetables. Serve with bread on the side and you’ve got all 4 food groups in your breakfast.

Ingredients:

– 2 eggs

– 1 cup spinach

– 6 medium mushrooms, diced

– 1/4 medium onion, diced

– 1/4 cup parmesan cheese

– 1/2 teaspoon parsley, thyme and pepper

Directions:

In a frying pan cook onions for 5 minutes, then add mushrooms and spinach and cook until spinach has fully shrunk.

In a small bowl, mix eggs, parsley, thyme and pepper and add to the frying pan. Make sure egg is covering full pan. You may have to lift the pan and gently tilt it so that it’s covering the pan fully.

Cover with a lid until the egg is fully cooked through. Add cheese and cover until cheese is fully melted.

Serve with bread and fruit

Servings: 1

Time to cook: 15 minutes

Nutrition: 311 calories, 7g carbs, 18g fat

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Tagged: breakfast, egg, Food, Recipes