Healthy Recipes

Directions

1. Preheat oven and beat eggs

   Preheat the oven to 350°. As the oven is preheated, beat all 8 eggs in a mixing bowl.

2. Heat oil

   Heat 1 tablespoon of olive oil in your skillet on the stovetop.

3. Sauté spinach

   Once the oil is hot, add spinach and season with a pinch of salt and pepper. Sauté it until the spinach wilts. Remove it from the skillet and place it into a small bowl, setting it aside to cool.

4. Sauté onions and mushrooms

   Using the same skillet, add in onions and mushrooms. Sauté until mushrooms begin to turn brown and the onions begin to soften. Season with a pinch of salt and pepper.

5. Add in butter

   Add butter to the pan, swirling to coat the bottom.

6. Add in eggs

   Make sure the mushrooms and onion are in a single layer and evenly distributed. Once the butter has melted, pour in the beaten eggs.

7. Drain spinach and add back into skillet

   Squeeze out as much excess water as you can from the spinach and distribute evenly over the top of the mixture.

8. Top with tomato slices

   Gently place the tomato slices over the egg mixture and sprinkle with grated parmesan cheese.

9. Place skillet in oven

   Once the edges begin to set, move the skillet to the oven and bake until the eggs are set in the center, about 8–12 minutes.

10. Transfer to a serving plate

    Carefully, remove the skillet from the oven, and using a rubber spatula, gently slide the frittata to a serving plate.

11. Garnish and serve

    Cut into 8 slices, and garnish with some additional cheese and microgreens if desired. Enjoy!