Fluffy eggs, baked in the oven — simple, delicious, and sure to become a family favorite. Serve this delicious protein packed vegetarian frittata as an appetizer or main course for breakfast, brunch, lunch or dinner.
Last month we shared the fabulous flavor combination of EB eggs and sweet potato with Healthy Spiralized Sweet Potato Patties.
This month we give you a nutritious, loaded with veggies and easy to make Spinach and Mushroom Frittata.
According to the Wikipedia a frittata, very similar to quiche and strata, is “an egg-based Italian dish enriched with additional ingredients such as meats, cheeses, vegetables or pasta and such ingredients are combined with the beaten egg mixture while the eggs are still raw rather than being laid over the egg mixture before it is folded, as in a conventional omelette. Frittatas are cooked slowly. Most often, they are cooked on the stovetop on low heat until the eggs are set, then run under the broiler, but they can also be baked. Ingredients are fully mixed with the eggs before cooking starts.”
Frittatas are healthy, delicious and very versatile. Plus when made with EB eggs, you’re getting superior nutrition. EB Eggs are only 60 calories and 25% less saturated when compared to ordinary eggs.
Be creative with the ingredients. Combine a variety of herbs, cheeses, and vegetables and it’s sure to become a regular on your menu.
Experiment with whatever ingredients you have on hand and, enjoy your EB egg creation for breakfast, brunch, lunch, or dinner.
Serve this delicious vegetarian frittata as an appetizer or main course for breakfast, brunch, lunch or dinner. This versatile recipe can be made with a variety of ingredients for an easy meal anytime. Gluten Free. Vegetarian.
- 8 Eggland's Best eggs (large), beaten
- 6 ounces fresh spinach
- 1 cup mushrooms, sliced
- 2 ounces goat cheese
- 2 ounces mozzarella cheese, shredded
- 1/2 tablespoon coconut oil, melted
- salt and pepper to taste
- cooking spray
- Preheat oven to 350 degrees F and spray a 9 in pie plate with cooking spray.
- Heat coconut oil, and mushrooms over medium heat in sauce pan. Sauté about 3-4 minutes.
- Stir in fresh spinach, cover and cook until spinach is wilted.
- In a bowl, combine eggs, cheese, optional salt and pepper. Add the spinach mixture and stir until the ingredients are combined.
- Add the egg and spinach mixture to the pie plate and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Serve straight out of the oven, at room temperature or as leftovers during the week.
I would love to chat.
What ingredients would you add to a frittata? Have you ever eaten a frittata? How about quiche or strata?
What are you guys doing on December 14?
How about staying inside where it’s nice and warm to hang out and chat with friends?
Invite your friends and join @FitApproach, @EgglandsBest, & @jillconyers on Dec. 14 at 6pm PT for #WinterWithEB Twitter Party!
be the best version of YOU