f4ba68c1cbedb0122ea82653afbd56f3b53077b88b4c4a5f31 Uncomplicated Healthy Living: Spinach and Mushroom Frittata http://www.freesearchenginesubmission.infoher-libido.com

Monday, June 1, 2015

Spinach and Mushroom Frittata

Eggs are an excellent source of protein.  With this Spinach and Mushroom Frittata they are paired with an excellent source of nutrients.  Plus it tastes delicious.  I don't associate foods with a certain time of day.  Want soup for breakfast?  Eggs for supper?  Go for it!  So I made this for Sunday night supper.  I made oven roasted potatoes and onions to go with it.  If you want to know how I made the potatoes you can go to my February 20, 2015 post.  

  
Spinach and Mushroom Frittata

6 eggs
1/2 cup milk (you can use almond or coconut milk if you want)
1/2 tsp. salt
1/4 tsp. pepper
4 ounces Swiss cheese, shredded or finely diced
1 Tbsp. olive oil
1/2 cup finely diced onion
1 clove garlic, minced
8 ounces mushrooms, cleaned and coarsely chopped
1 10 ounce package frozen chopped spinach, thawed and squeezed dry

Whisk together eggs, milk, salt and pepper.  Set aside.  In a well seasoned, 9", iron frying pan or a non stick frying pan, heat the oil.  Add the onion and garlic, saute for two minutes or till onion becomes translucent.  Add mushrooms and continue to saute till mushrooms are soft.  Add spinach and mix together as the spinach heats through.  Season the spinach and mushrooms to taste.  Make sure your burner is on a lower setting and sprinkle the swiss cheese over top of the spinach.  Carefully pour the eggs evenly over everything in the pan.  Allow to sit on the burner until partially set.  Place in a 400 degree oven for 10 minutes or until completely set.  Remove and let rest for two or three minutes.  Then eat up!

You can serve this with salad or as part of a brunch menu.  It is a great meatless dinner or weekend breakfast.  Whenever you make it, it in the kitchen and have fun!

1 comment:

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