Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Spinach, mushroom and herb Frittata
This fresh herb fritatta is easy to make and tastes amazing, a wonderful breakfast
Course
Breakfast
Cuisine
Italian
Keyword
fritatta
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
servings
Calories
68
kcal
Author
Ashlee Marie
Ingredients
4
tablespoons
olive oil
4
oz
mushrooms chopped
1/4
C
fresh spinach chopped
1
large yellow onion
chopped
2
tsp
garlic minced
1
tsp
chopped fresh parsley
2
Tbsp
chopped fresh basil
1
Tbsp
chopped fresh dill
1
tsp
chopped fresh mint
1
tsp
chopped fresh thyme
4
eggs
lightly beaten
8
egg whites
1/2
cup
whole milk
1
Tbsp
all-purpose flour
1
tsp
salt
1/4
tsp
black pepper
1/2
C
Parmesan cheese
US Customary
-
Metric
Instructions
Preheat the oven to 375 F
Over medium heat cook the onions in the olive oil in an oven safe skillet (I like cast iron) until softened, about 3 mins
Add the mushrooms and garlic and cook until the onions are translucent, another 3 mins
Add the spinach and all the herbs and cook, stirring occasionally, until fragrant, 2-3 mins
Meanwhile beat together the eggs, egg whites, milk, flour, salt and pepper.
Turn the heat to low and add the egg mixture, stirring to evenly distribute everything.
Scrape the bottom occasionally until some large curds forms, give it one last mix, sprinkle the cheese on top and put it into the oven
Bake 10-15 mins until the top is set and slightly golden.
Nutrition
Calories:
68
kcal
|
Carbohydrates:
3
g
|
Protein:
6
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
58
mg
|
Sodium:
362
mg
|
Potassium:
116
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
223
IU
|
Vitamin C:
1
mg
|
Calcium:
75
mg
|
Iron:
1
mg