Frittata? Why not-a!
Washington Athletic Club
From the perfect brunch dish to an easy-to-prep meal for the week ahead, frittata is one of our favorite go-to breakfasts. Think of a frittata as a quiche without a crust, or a foolproof omelet. The eggs provide protein and fat to help you feel full and satisfied, and it is a sneaky way to add more vegetables to your morning (because let’s be real—who regularly eats vegetables for breakfast?). You can customize the recipe below as much as you like! For example, switch up the vegetables, add some cheese, or up the protein with a little turkey sausage. Looking for more healthy fats? Top your frittata with avocado! There are no rules when it comes to this tasty dish.
Spinach and mushroom frittata
Either enjoy right away or store cut portions of this recipe in the refrigerator. Warm cold portions for 30 seconds in the microwave.
- Preheat the oven to 350º. Heat an oven safe skillet over medium heat on the stove. Add your preferred cooking oil and one cup of mushrooms. Cook until soft. Add two handfuls of spinach and cook until wilted.
- Scramble eight eggs with salt and pepper. Pour on top of your veggie mixture and turn heat to low. If you are using meat, now is the time to add your pre-cooked protein into the pan. Once edges are set, move skillet to oven for 12 minutes until eggs are set.
—Updated March 2020; originally posted January 17, 2019