Spinach and Mushroom Frittata

This recipe serves 8 and is a great breakfast meal that is rich in unsaturated fat, protein, magnesium, potassium, fiber, and iron, while being low in sugar, calorie, oil, and cholesterol. Enjoy! 🍳

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 375°F.

Step 2

In a medium bowl, whisk together eggs, almond milk, salt, black pepper, garlic powder, onion powder, dried basil, dried oregano, dried thyme, paprika, turmeric, cumin, chili powder, smoked paprika, and nutritional yeast.

Step 3

In a 10-inch oven-safe skillet, heat the olive oil over medium heat, and add the onions and mushrooms. Saute the onions and mushrooms together until the onions are soft and the mushrooms are browned (about 8 minutes).

Step 4

Add the kale, zucchini, and spinach to the skillet. Sauté the vegetables until wilted, 2 to 3 minutes.

Step 5

Pour the egg mixture into the skillet. Rearrange the vegetable mixture in an even layer.

Step 6

Bake the frittata for about 20-25 minutes or until lightly browned and puffed.

Step 7

In a kettle boil water and add cocoa powder, serve hot.