Yet another delish breakfast offering: Mushroom Spinach Frittata

Frittatas are a super breakfast or dinner option as they can be made ahead of time or eaten as leftovers, either warm or cold. This combination is  a super  way to start meeting your veggie requirements at your first meal of the day.

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Mushroom Spinach Frittata

Makes 4 servings

1 tbsp (15 mL) extra virgin olive oil
3 tbsp (45 mL) finely chopped shallots
2 cups (500 mL) sliced mushrooms
2 cups (500 mL) chopped fresh spinach
6 eggs
1/4 cup (50 mL) freshly grated Parmesan cheese, optional
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground pepper

Preheat the oven to 350°F/ 180°C.  Prepare an 8-inch x 8-inch (20-cm x 20-cm) baking dish with vegetable oil spray.

Heat oil in a large skillet over medium heat; add shallots and sauté until soft, about 3 minutes.  Add mushrooms and sauté another 3 minutes. Add spinach and sauté another 2 minutes; set aside to cool.

Meanwhile beat eggs in a large bowl; stir in cheese, if using, and salt and pepper.  Add cooled vegetable mixture and stir until mixed. Pour mixture into pan and bake for about 30 minutes, or until top is lightly browned.  Let stand for 10 minutes before cutting.

Nutritional breakdown per serving with cheese:
199 calories ,  6 g carbohydrate, 15 g protein, 12 g total fat, 4 g saturated fat, 2 g fibre,  229 mg sodium

Nutritional breakdown per serving without cheese:
170 calories ,  6 g carbohydrate, 12 g protein, 11 g total fat, 3 g saturated fat, 2 g fibre,  189 mg sodium

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Do you have a favourite frittata combo? Please share.

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