ByTiffany McCauley
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This clean eating garlic mushroom and spinach frittata makes the perfect, protein packed breakfast!
Frittatas are a great breakfast when you want something simple and quick to make. While the baking takes 30 minutes, the assembly time is minimal.
The wonderful thing about Frittatas is that you can put just about anything in them. In fact, in certain regions of Italy, they even make their Frittatas with pasta!
All you have to do really is go to your fridge, see what leftovers you have or what needs to be eaten before it goes bad, and toss it in. It’s really that simple.
Now, many people like to fry their frittatas. Personally, I never do. It’s just far more “clean eating friendly” to bake them.
So here’s a recipe for one version, and I’m sure I’ll have many more to come.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- Shrimp and Egg Scramble
- Sun Dried Tomato Omelet
- Pesto Quiche With Sun Dried Tomatoes
GARLIC MUSHROOM AND SPINACH FRITTATA RECIPE:
Garlic Mushroom And Spinach Frittata
A delicious, protein-packed breakfast that helps you get your veggies in for the day as well!
5 from 1 vote
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Course: Breakfast
Cuisine: American, Italian
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 4 servings
Calories: 168kcal
Equipment
Cast Iron Skillet
Ingredients
- 4 large eggs OR 8 egg whites
- 2 tbsp. milk (any kind except coconut milk)
- ¼ cup grated parmesan cheese
- 2 cups raw spinach
- 6 oz. crimini mushrooms (sliced)
- 1 tsp. garlic powder
- 1 cup red onion
- 1 tbsp. oil (or 1/2 cup broth)
Instructions
Preheat oven to 350 degrees F.
Saute your spinach and mushrooms in broth or olive oil. Mix in your garlic at the end when everything is cooked.
Place all ingredients in a baking dish and mix well. (You may want to whisk your eggs first so they are easier to combine with everything.
Place in the oven and bake for 30-40 minutes. It’s done when you cut into it and you don’t see any liquid.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 0.25the recipe | Calories: 168kcal | Carbohydrates: 7g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 192mg | Sodium: 186mg | Potassium: 426mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1730IU | Vitamin C: 7.2mg | Calcium: 137mg | Iron: 1.7mg
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It’s true, it’s true! I love a pasta frittata when I have a bit of pasta leftover. Not that I have much of that this month what with October: Unprocessed, but . . . it is quite good sometimes.
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Gardenatrix – I’ve never had one with pasta. I’ll have to try that! Sounds amazing!
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I can’t wait to try this. My son wants it tomorrow morning.
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Natasha – Let me know how it turns out!
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This looks wonderful. I bet even better with pasta!
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Roxan – Ya, I’m definitely gonna have to try it that way!
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My husband would love this frittata.
I made a pasta frittata last year and it worked. Totally recommend it.
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MangoCheeks – Thanks! I’ll give it a try!
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I’m going to make this soon for sure, thanks!
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Claudia – You’re welcome! Enjoy!
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Oh yes, once you’ve had a naughty pasta fritata its hard to forget them, but I like your combo here & I too tend to look at the fridge for inspiration before whipping up a fritata as well 😉
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Anna – Well, then I simply MUST try one!
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Great recipe! It turned out perfectly. Very tasty!
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Jamie – Fantastic! I’m always so happy when somebody reports back that they’ve enjoyed on of my recipes. Thank you!
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this is so good, alot of times I just use what ever I have in the fridge to make something very much like it!1 wonderful
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Trude – Yes! Frittatas as a GREAT way to get rid of excess veggies.
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Oh me oh my!!! This was so delicious. I could have eaten the whole frittata…..seriously. 🙂
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Katrina – Yay!! I’m so happy you enjoyed it!
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It’s even easier if you use a cast-iron skillet, saute on the stovetop, then mix in the eggs and milk, and bake in the same skillet. Delicious!
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Cinder – Thanks!
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This was terrific! I brought it out to a brunch picnic under a 600 year old live oak tree! Everybody loved it!!! 🙂
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Christina – Wow! What a wonderful brunch! Glad everyone enjoyed it!
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Milk is not clean eating
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Just Saying – Depends on the milk.
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Shanna – Wonderful! I’m so happy you like it!
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Jennifer – It all depends on the size egg you are using.
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Marge – I hope you enjoy it!
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I wouldn’t keep it for longer than 3 days in the fridge. It should freeze just fine.
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does this freeze well?
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Jennifer – Ya, just wrap it up tight.
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Do you know if these would be freezable? I would love to prep a bunch in advance and freeze them if possible but I’m just not sure if they keep well….
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Roz – They will freeze for a little while. Maybe 3-4 months. But I wouldn’t keep them frozen any longer than that.
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This is very yummy!! I added quinoa to mine.
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Emily – Sounds wonderful!
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