Mushroom & Spinach Frittata

40 min · Easy · Serves 6

320 kcal per serving · 22g protein

A high-protein egg bake with sautéed mushrooms, wilted spinach and salty parmesan. Slice for breakfast all week.

Ingredients

• Eggs × 12
• 360 g Chestnut mushrooms
• 180 g Baby spinach
• 90 g Parmesan (grated)
• 180 ml Whole milk
• 3 cloves Garlic
• 3 tbsp Butter
• 3 tbsp Olive oil
• 1.5 tsp Dried thyme
• 12 g Salt
• 6 g Black pepper

Method

1. Preheat

   

   Preheat the oven to 180 °C (fan 160 °C). Set a rack in the middle position so the frittata cooks evenly from top to bottom.

2. Heat olive oil

   

   Heat olive oil in an ovenproof pan over medium-high.

3. Add sliced mushrooms and cook

   

   Add sliced mushrooms and cook 5min until golden and water has evaporated.

4. Add grated garlic and thyme

   

   Add grated garlic and thyme, cook 1min.

5. Wilt Spinach

   

   Add spinach in handfuls, tossing until just wilted, 1min. Season with salt and pepper.

6. Whisk Eggs

   

   Beat eggs with milk and a pinch of salt.

7. Combine

   

   Add butter to the pan, swirl, then pour in egg mixture. Sprinkle parmesan over top.

8. Bake

   

   Transfer to the oven and bake 15min until just set in the middle and golden on top.

9. Slice

   

   Rest the frittata 5min, then slice into 6 wedges.