When they’re mixed with spinach and mushrooms, it’s OK to put all your eggs in the same (cast iron) basket. With fluffy eggs baked over tender potatoes, this flavorful frittata is a powerhouse of a breakfast. Pairing nutrition and convenience, it’s high in protein and vitamins, and, since it’s cooked in a single pan, cleanup is a breeze. Say “ta-ta” to old messy breakfasts because this might be your new favorite way to start the day.
Paleo Mushroom & Spinach Frittata
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 1
Calories 738 kcal
Ingredients
- 4 large eggs
- 1/2 lb. russet potatoes peeled and thinly sliced
- 1 Tbsp. olive oil
- 1/2 – 1 cups spinach stems removed but intact
- 1/2 – 1 oz. dry porcini mushrooms
- 1/2 tsp. kosher salt divided
- 1/4 tsp. garlic powder
- 1/8 tsp. ground black pepper
Instructions
-
Preheat oven to 375 degrees F.
-
Coast cast iron skillet in olive oil. Arrange potato slices in single even layer.
-
Season with garlic powder and 1/4 teaspoon salt.
-
Over medium heat, cook potatoes 4 to 5 minutes, until tender.
-
Meanwhile, whisk together egg, remaining salt and ground pepper. Mix in spinach and mushrooms. Pour over potatoes when done.
-
Bake 12 to 15 minutes, until eggs are completely firm.
Recipe Notes
Add the ingredients to your cart and order now!
Nutrition Facts
Paleo Mushroom & Spinach Frittata
Amount Per Serving
Calories 738
Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 8g40%
Cholesterol 744mg248%
Sodium 1293mg54%
Potassium 2125mg61%
Carbohydrates 77g26%
Fiber 9g36%
Sugar 3g3%
Protein 36g72%
Vitamin A 5300IU106%
Vitamin C 27mg33%
Calcium 186mg19%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.