Feta-Mushroom Frittata Topped with Spinach Salad
Ingredients
- 1 (8-oz) pkg sliced portobello mushrooms
- ¼ cup olive oil, divided
- 8 large eggs, beaten
- 1 cup crumbled feta cheese
- ½ tsp pepper
- ¼ tsp salt
- 1 (5-oz) pkg baby spinach
- 1 tomato, chopped
- ¼ cup thinly sliced red onion
- 1 Tbsp red wine vinegar
Instructions
- Preheat broiler. Cook mushrooms in 2 Tbsp hot oil in a large ovenproof skillet over medium-high heat 5 to 6 minutes or until browned.
- Reduce heat to medium. Whisk together eggs, cheese, ½ tsp pepper, and ¼ tsp salt. Add egg mixture to skillet; stir quickly. Cook, without stirring, until eggs begin to set. Transfer to oven; broil 3 to 4 minutes or until top is golden and eggs are firm.
- Combine spinach, tomato, onion, oil, vinegar, and salt and pepper to taste; toss to coat. Top frittata with spinach salad.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
392
|
392
|
| Fat (g) | 31 | 31 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 21 | 21 |
| Carb (g) | 7 | 7 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 664 | 664 |
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