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Spinach Mushroom Frittata

November 18, 2011 by Erica 11 Comments

Spinach Mushroom Fritatta

Here’s what I’ve been eating while on the run this week. It’s fairly quick to make and it’s a recipe based on veggie leftovers. I ran around all day last Saturday, dashing in and out of the car to avoid a rainy, gloomy day, and then walked for an hour in the rain to exhaust our 5 month old puppy. So by early evening all I wanted to do was chill at home, but I ran out of time to go food shopping.

Leftovers ruled at this point. I had eggs, frozen spinach, a few crimini mushrooms in a paper bag in the back of the fridge, and package of sealed sheep feta cheese that was about to expire.

If for some reason you don’t want to use, or don’t have crimini mushrooms, white button or small shiitake mushrooms will work as well.

I haven’t had enough spinach in my life lately because I’ve been on a kale kick for the past year, so here’s my break from kale. And if you like Spanakopita (Greek spinach pie), you’ll like this as well. This recipe is similar to my spinach tart recipe, which includes a crust.

Spinach Mushroom Fritatta

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Mushroom Spinach Frittata

I use frozen spinach because it precooked and chopped. If you are going to use fresh, make sure to use 10 ounces of spinach leaves, chop them into small pieces and then either steam or stir fry them until soft, about 5 minutes.
For the feta cheese, I prefer sheep feta, but any will work. I you're following SCD or don't eat feta, you can sub with dripped yogurt plus about 1/4 teaspoon or so of salt, or Parmesan cheese, or a combination.
Servings: 8 servings
Calories: 163kcal

Ingredients

  • 10 ounces chopped spinach frozen (see recipe notes for fresh)
  • medium yellow or white onion trimmed and diced into small pieces
  • 2 tablespoons olive oil
  • 1 cup chopped mushrooms
  • 7 ounces feta cheese see notes for subs
  • 6 large eggs
US Customary - Metric

Instructions

  • Preheat your oven to 350 degrees F.
  • Line a pie dish or baking dish with parchment paper, or rub oil on the bottom and sides.
  • Heat a frying pan on medium heat and sauté the mushrooms in the olive oil for 5 to 10 minutes, or until the mushrooms release moisture and brown a bit.
  • Add the onions, and cook for 5 minutes, tossing occasionally. Cook until the onions begin to turn clear and then add the spinach and cook for a few more minutes.
  • Turn the heat off, cool for a minute, and then add the eggs and cheese to the mixture and blend well with a spatula or spoon.
  • Pour the mixture into the prepared pie dish.
  • Bake for 15 minutes, or until the egg and cheese are baked into the frittata.
  • Cool for a minute or so and slice. Store leftovers in the refrigerator for a week.

Nutrition

Calories: 163kcal | Carbohydrates: 5g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 353mg | Potassium: 269mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4438IU | Vitamin C: 2mg | Calcium: 187mg | Iron: 2mg
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Filed Under: Breakfast, Gluten-Free, Lactose Free, Low Carb | Keto, Low Sugar, Nut Free, Paleo, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: mushrooms, spinach

Previous Post: « Vegetarian & Chicken Dumplings
Next Post: Biscuits {almond flour} »

Reader Interactions

Comments

  1. Sarah

    March 31, 2015 at 2:30 am

    Hi, I’m looking at the paleo recipes as we are adopting this lifestyle but you seem to have dairy in your paleo recipes so we are confused. We are told paleo is non dairy, grain and sugar or is it different where you are?
    Thanks heaps for yummy recipes

    Reply
  2. Mavanc

    March 9, 2012 at 3:12 pm

    Great recipe. However, feta is not SCD legal: it still has lactose in it. If you keep this recipe under the SCD category, please offer an SCD-cheese as an alternative, for example, dripped French-cream yogourt (yogurt made with whipping cream) or swiss cheese.

    BTW, love your website.

    Reply
    • Erica

      March 9, 2012 at 4:12 pm

      Thanks. Yes, feta is not SCD legal as noted in the ingredients. Note that the subs are listed. Thanks!

      Reply
    • Erica

      October 18, 2012 at 8:58 am

      Update: Since I’m knee deep in writing a book of SCD recipes, I noticed that Feta actually is legal after 6 months of no symptoms. Just an fyi if you’re considering trying it: http://www.breakingtheviciouscycle.info/legal/listing/F/

      Reply
  3. Francise

    December 4, 2011 at 3:23 pm

    So easy to make and delicious. I made it with goat cheese which gave it a nice tang.

    Reply
  4. Anne

    November 19, 2011 at 3:53 pm

    I like frittatas so easy to make:) I ll def. give your recipe a try:) Love the pictures;) 🙂

    Reply
    • Erica

      November 20, 2011 at 11:44 am

      Thanks – yes, easy is good!

      Reply
  5. Luana

    November 19, 2011 at 9:30 am

    Erica, spanakopita was what I thought of when I saw your photo! I love anything with spinach and eggs and your dish looks wonderfully yummy.

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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