Whole30 Fritatta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 230.8
- Total Fat: 14.8 g
- Cholesterol: 418.5 mg
- Sodium: 365.1 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 2.7 g
- Protein: 19.1 g
View full nutritional breakdown of Whole30 Fritatta calories by ingredient
Introduction
If you're using baby or "teen" spinach, keep the leaves whole. If you're using adult spinach, trim the stems and halve the leaves. If you're using baby or "teen" spinach, keep the leaves whole. If you're using adult spinach, trim the stems and halve the leaves.Number of Servings: 4
Ingredients
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9 large Eggs
1 10oz package mushrooms, chopped
1 10oz package fresh spinach
1 tbsp Olive Oil
3 cloves Garlic
Salt + pepper
Directions
Preheat oven to 400, put rack in the middle.
Whisk eggs with a dash of salt and pepper.
Heat pan (dry) over med in an oven-safe pan. Add spinach in handfuls, stirring/turning until everything is cooked and wilted and most water cooked out. Remove and set on a towel-lined plate.
Add oil to the pan. When shimmering, add mushrooms. Saute, stirring occasionally, until all the water evaporates and they start browning. Add spinach and garlic and saute until garlic is softened and lightly browned. Season with salt and pepper.
Add eggs to the pan, pouring all over to even cover veggies. Jiggle the pan to spread the eggs. Let sit over med heat until edges look cooked.
Please skillet in the oven for 8-10 minutes, until eggs are set.
Remove from the oven and turn out on to cutting board. Divide into quarters. Keeps for a week.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BUUKWORM14.
Whisk eggs with a dash of salt and pepper.
Heat pan (dry) over med in an oven-safe pan. Add spinach in handfuls, stirring/turning until everything is cooked and wilted and most water cooked out. Remove and set on a towel-lined plate.
Add oil to the pan. When shimmering, add mushrooms. Saute, stirring occasionally, until all the water evaporates and they start browning. Add spinach and garlic and saute until garlic is softened and lightly browned. Season with salt and pepper.
Add eggs to the pan, pouring all over to even cover veggies. Jiggle the pan to spread the eggs. Let sit over med heat until edges look cooked.
Please skillet in the oven for 8-10 minutes, until eggs are set.
Remove from the oven and turn out on to cutting board. Divide into quarters. Keeps for a week.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BUUKWORM14.