Vegetable and Cheese Frittata with Whole Wheat Toast
Fluffy frittata loaded with spinach, mushrooms, and cheese, served with whole wheat toast
Vegetable and Cheese Frittata with Whole Wheat Toast is a breakfast recipe ready in about 25 minutes. Each serving has approximately 635 kcal, 48g protein, 65g carbs, 22g fat. It fits a high-protein and vegetarian diet.
Heat olive oil in a non-stick skillet over medium heat
Sauté mushrooms until golden, about 4 minutes
Add spinach and cook until wilted, about 2 minutes
Beat eggs in a bowl with salt and pepper
Pour eggs into the skillet and cook until edges set, about 3 minutes
Sprinkle cheese over the eggs
Cook until the center is just set, about 4-5 minutes
Slide onto a plate and cut into portions
Toast whole wheat bread until golden
Serve frittata with toast on the side
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Vegetable Frittata with Whole Wheat Toast
