Vegetable Frittata with Whole Wheat Toast
Fluffy egg-based frittata loaded with spinach, mushrooms, and tomatoes, served with whole wheat toast and a side of fresh berries
Vegetable Frittata with Whole Wheat Toast is a breakfast recipe ready in about 25 minutes. Each serving has approximately 369 kcal, 14g protein, 52g carbs, 13g fat. It fits a high-protein and vegetarian diet.
Preheat oven to 375°F (190°C)
Heat olive oil in an oven-safe skillet over medium heat
Sauté mushrooms for 2 minutes, then add spinach and cook until wilted
Add cherry tomatoes and cook for 1 minute
Whisk eggs with salt and pepper in a bowl
Pour eggs over vegetables in the skillet
Cook on stovetop for 3-4 minutes until edges begin to set
Transfer skillet to oven and bake for 8-10 minutes until center is set
Toast bread to desired crispness
Serve frittata with toast and fresh blueberries on the side