Mushroom Frittata

Frittatas are one of our go-to meals when we're not sure what to make for breakfast or dinner. Packed with protein, easy to whip up, and always satisfying - these are the perfect low carb meal.

Course Breakfast

Cuisine Italian

Keyword low carb breakfast, mushrooms

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 224kcal

Author Karly Campbell

Ingredients

8 ounces cremini mushrooms
3 tablespoons butter divided
2 cloves garlic minced
2 cups baby spinach
8 large eggs
1/4 cup heavy cream
1 teaspoon salt
1 teaspoon cracked pepper
½ cup shredded Parmesan

Instructions

Preheat oven to 375 degrees.
Wash and dry the mushrooms. Slice the mushrooms into thin slices.
Add 2 tablespoons of butter to a 10 inch oven-safe skillet over medium heat. Once melted, add the mushrooms and let cook for 4-5 minutes, stirring often.
Add the garlic to the skillet and cook until fragrant, about 30 seconds. Stir in the spinach and continue cooking until the spinach has wilted, stirring occasionally. Turn up the heat to let any excess liquid evaporate from the pan.
Transfer the mushroom and spinach mixture to a bowl.
Add the eggs, cream, salt, and pepper to a large mixing bowl and whisk until smooth. Stir the spinach and mushrooms into the eggs along with the Parmesan.
Return the skillet to low heat and add the remaining tablespoon of butter. Once melted, pour the egg mixture into the skillet.
Place the skillet in the oven and bake for 15-20 minutes or until the top is puffy and the edges are turning golden.
Let sit for 5 minutes before slicing and serving.

Notes

You may use any variety of mushroom that you like here.

Onions, shallots, bell peppers, and other veggies may also be added to this.

Nutrition