To obtain vital nutrients for healthy living you must include a diet high in vegetables, fruits, healthy fats and more! Variety is key to close nutritional gaps and deficiancies. Reference this blog for new healthy recipes to add to your library of home-cooked meals.

Do you have a healthy recipe to share? Post as a comment or submit to kristinabrand@yahoo.com.

Do your best to follow Michael Pollan's suggestion; "Eat Food. Mostly Plants. Not too much."

Be sure to take into consideration any food allergies, health considerations or restrictions as suggested by your personal physician. The purpose of this blog is for simple idea sharing, not for specific personal recommendations.

Friday, July 15, 2011

Mushroom Spinach Frittata

Mushroom Spinach Frittata

This dish is a great option for breakfast, lunch or dinner!


Ingredients

Olive Oil, 2 Tbsp
Egg, fresh, 6 large
Onions, raw, .5 cup, choppedMinced Garlic, 2 tsp
Mushrooms, fresh, 1.5 cup, pieces or slices
Spinach, fresh, 2 cup chopped
Cheddar Cheese (2%), Shredded, 1 cup
Pepper, black, 1 dash
Italian Seasoning, .5 tsp (or a bit more)
Dried Basil, .5 tsp (or a bit more)

 

Directions

Preheat oven to 350 degrees. Coat 8" pie plate with one tablespoon of olive oil.

Heat one tablespoon canola/sunflower oil in medium frying pan. Saute onions over medium-high heat until it begins to brown. Add garlic and saute until garlic begins to brown. Add mushroom and saute until brown. Remove pan from heat.

Beat eggs in large mixing bowl. Add pepper and spices and beat until incorporated. Mix in cheese. Add mushroom mixture and beat again. Finally, add spinach and mix as well as possible.

Pour egg mixture into pie plate. Bake for 30 minutes, or until edges of frittata are browned and center is set.

Serves 4
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