Breakfast
Mushroom Spinach Frittata (gf)
| Total time:
| Prep:
| Cook:
| Servings:
|
| 20 min |
5 min |
15 min |
1 |
Dietary Restrictions
VegetarianGluten-freePeanut-freeTree-nut-freeFish-freeShellfish-freeRed meat-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
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
-
1/8
onion
Directions
-
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.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 394 kcal |
| Fat
| 24 g |
| Carbohydrates
| 26 g |
| Protein
| 21 g |
| Fiber
| 4 g |
| Sugar
| 11 g |
| Sodium
| 996 mg |
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