NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.75 cup egg whites

1 cup shiitake mushrooms

2 cup baby spinach

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 375°F and ensure a rack is positioned in the center.

• 2

  In a medium-sized bowl, whisk together the eggs, egg whites, sea salt, black pepper, and garlic powder until the mixture is well combined and slightly frothy.

• 3

  Heat the extra virgin olive oil in a 10-inch oven-safe skillet over medium heat, swirling to coat the bottom.

• 4

  Add the sliced shiitake mushrooms to the skillet and sauté for 5 to 6 minutes until they are tender and golden brown.

• 5

  Stir in the baby spinach and cook for 1 to 2 minutes until just wilted, then spread the vegetables into an even layer.

• 6

  Pour the egg mixture over the sautéed vegetables in the skillet, then sprinkle the crumbled feta cheese evenly across the surface.

• 7

  Allow the frittata to cook on the stovetop for about 2 minutes until the edges are set and pull away slightly from the pan.

• 8

  Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the center is firm to the touch and the top is lightly golden.

• 9

  Remove from the oven and let the frittata rest for 5 minutes before slicing into wedges and serving warm.