Spinach and Mushroom Frittata with Whole Wheat Toast
A protein-rich frittata loaded with sautéed spinach and mushrooms, served with whole wheat toast and a side of fresh berries
Spinach and Mushroom Frittata with Whole Wheat Toast is a breakfast recipe ready in about 25 minutes. Each serving has approximately 634 kcal, 39g protein, 71g carbs, 21g 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, then add spinach and cook until wilted
Whisk together eggs, egg whites, milk, salt, and pepper in a bowl
Pour egg mixture over vegetables in the skillet
Cook for 6-8 minutes until edges set, then transfer to oven preheated to 375°F
Bake for 4-5 minutes until center is set
Toast whole wheat bread and serve alongside frittata
Top with fresh blueberries