Mushroom Spinach Frittata

This mushroom spinach frittata is a 17 Day Diet favorite. The reason – eggs are everything they are cracked up to be! I absolutely love them in any way, shape or form. And the best part is you can eat them at breakfast, brunch, lunch, and dinner! If you’ve never had breakfast for dinner, you have no […] The post Mushroom Spinach Frittata first appeared on Dr Mike Diet - Take the 17 Day Diet Challenge.

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May 18, 2024 - 14:00

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This mushroom spinach frittata is a 17 Day Diet favorite.

The reason – eggs are everything they are cracked up to be! I absolutely love them in any way, shape or form. And the best part is you can eat them at breakfast, brunch, lunch, and dinner!

If you’ve never had breakfast for dinner, you have no idea what you’re missing. This frittata is so creamy and satisfying you’ll be adding it to your weekly meal-planning rotation.

It may seem like a simple dish, but the umami flavors from the mushrooms will satisfy any “foodie” and fill you up with energy, not sluggishness.

You can enjoy this egg-cellent dish any time while living The 17 Day Diet lifestyle.

Mushroom Spinach Frittata

You'll love this protein-rich dish. Serve this with some fresh fruit for the perfect brunch or dinner meal.

Course Breakfast, Dinner

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Servings servings

Author Dr. Mike Moreno

Ingredients

3 large eggs
2 large egg whites
1 10 oz package of frozen spinach, thawed
2 tsp olive oil
6 oz thinly sliced white or cremini mushrooms or use your favorite mushroom variety
1 tbsp fresh oregano, minced or 1 tsp. dried oregano
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp red pepper flakes optional

Instructions

Use a fork or a whisk to death the eggs and egg whites in a small bowl until creamy and thick. Set aside.
Squeeze the chopped spinach by handfuls over the sink to remove excess moisture. Set aside.
Heat the olive oil in a 10-inch, nonstick skillet over medium heat. Add the mushrooms; cook, stirring often, until they give off some of their liquid and it then evaporates, about 5 minutes.
Crumble in the spinach; stir in the oregano, salt, pepper and red pepper flakes. Stir for 2 minutes to warm the spinach and toast the spices.
Beat the eggs one more time to make sure they’re cream, then pour them into the skillet. Reduce the heat to low, cover and cook until set and no longer loose, about 10 minutes.
Loosen the frittata with a heat-safe rubber spatula and slide onto a cutting board to slice into quarters. Serve and enjoy!