Mushroom Spinach Frittata (gf)

• 1/2 Tablespoon olive oil
• 1/4 Cup portobello mushroom
• 1/4 Cup spinach
• 2 egg
• 1/4 Teaspoon salt
• 1/4 Teaspoon pepper
• 3 Tablespoon goat cheese
• 1 Slice gluten free bread
• 1/2 Cup blueberries
• 1/5 onion

• Add olive oil to a non-stick pan, when warm add mushrooms and onion, sauté for 5 minutes.
• Add the spinach and cook for 5 more minutes.
• Add eggs to a bowl, along with the salt and pepper. Beat them lightly. Add them to the pan, lower the heat, and cover the pan. Cook on low heat for 5 minutes.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.