Feta-Mushroom Frittata
Ingredients
- 1 (8-oz) pkg sliced portobello mushrooms
- 3 Tbsp olive oil, divided
- 8 large eggs
- 1 cup crumbled feta cheese
- ½ tsp pepper, divided
- ¼ tsp salt, divided
- 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 1 Tbsp hot oil in a large skillet over medium-high heat 5 to 6 minutes or until browned.
- Reduce heat to medium. Whisk together eggs, cheese, ¼ tsp pepper, and ⅛ 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, 2 Tbsp oil, vinegar, ¼ tsp pepper, and ⅛ tsp salt; toss to coat. Top frittata with spinach salad before serving.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
362
|
362
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 21 | 21 |
| Carb (g) | 7 | 7 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 664 | 664 |
Low Carb Breakfast Meal Plan
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