Ingredients
Egg Mixture
- 2 cups egg whites (about 12 eggs)
- 3 Tbsp full fat dairy (milk, sour cream, cream cheese, or heavy cream)
- ¼ cup feta cheese, crumbled (25 g)
- ¼ cup grated parmesan cheese (25 g)
- ¼ tsp salt
Vegetables and Oil
- 1 Tbsp olive oil (15 mL)
- 2 cups sliced mushrooms (170 g)
- 2 handfuls fresh spinach
- ¼ cup feta cheese, crumbled (25 g)
- ¼ cup grated parmesan cheese (25 g)
Instructions
- Prep: Preheat your oven to 425°F (218°C). In a medium bowl, whisk together the egg whites, full fat dairy of your choice, and half of the crumbled feta and grated parmesan cheeses to create a creamy egg mixture.
- Saute: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the sliced mushrooms and cook for about 5 minutes, until they release their moisture and become soft. Tear the fresh spinach into manageable pieces and add it to the pan, stirring as it wilts down, which should take about 1 minute. Season the vegetables with ¼ teaspoon of salt.
- Egg: Pour the whisked egg mixture into the skillet with the vegetables. Let it cook undisturbed for about 30 seconds until the edges begin to set and turn lighter in color.
- Bake: Sprinkle the remaining feta and parmesan cheeses evenly over the top of the frittata. Transfer the skillet to the preheated oven and bake for 8 to 10 minutes, or until the frittata is fully set but not overcooked. Remove from oven, slice into 8 pieces, and serve warm or at room temperature.
Notes
- Storage: Store leftover frittata in an airtight container in the fridge for up to 5 days.
- Freezing: You can freeze the frittata for up to 3 months. Wrap it tightly with double layers before freezing.
- Variations: Feel free to swap mushrooms for other vegetables or use different types of cheese to customize flavor.
- Cooking Tip: Use an oven-safe skillet to simplify the transition from stovetop to oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
