Paleo Mushroom & Spinach Frittata
Prep Time
10 mins
Cook Time
16 mins
Total Time
26 mins
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
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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.