Spinach, Mushroom and Tomato Frittata

Simple, quick and delicious. Everyone has time for an omelette in the morning!

Tip: You are most definitely not limited to the vegetables we have used, any quick-cooking veg or leftover meat will work too!

Hint: We used fresh thyme for a lovely fresh herb hit but you can use whatever you have on hand. If using dried herbs just a pinch will be plenty.

Prep time: 5 mins
Cook time: 10 mins

Breakfast

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 free range eggs

2 teaspoons of unsweetened coconut yoghurt

1 pinch of garlic powder

1/2 teaspoon of cold pressed coconut oil

2 small mushrooms (30g) sliced

1 long green shallot/scallion, sliced

1/2 cup of baby spinach (10g)

2 large or 3 small cherry tomatoes, halved

1 large pinch of Himalayan salt

3-4 sprigs fresh thyme, leaves picked

Method

Mix eggs, yoghurt, herbs, garlic powder and pepper in a small bowl and set aside.

Heat oil in a small pan to medium and cook mushrooms for 3-4 minutes.

Reduce heat to low and add the shallots, and tomatoes, season with salt and spread out over the base of the pan, cook 1 minute then layer over the spinach leaves.

Pour in the egg mixture and cook until the top starts to set then either cover, flip over or place under a grill to finish cooking.

Slide onto a plate to serve.

Calories: 197
Protein: 14.5
Carbs: 3.8
Fibre: 2.4
Fat: 15.1

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