NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1.25 cup egg whites

1 cup mushrooms

2 cup baby spinach

0.5 tsp extra virgin olive oil

0.5 cup rolled oats

0.5 cup blueberries

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp nutritional yeast

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the extra virgin olive oil in an oven-safe skillet over medium heat.

• 3

  Add the sliced mushrooms to the skillet and sauté until they release their moisture and become golden brown.

• 4

  Add the baby spinach to the mushrooms and stir until the leaves are just wilted.

• 5

  In a medium bowl, whisk together the whole eggs, egg whites, nutritional yeast, sea salt, and black pepper until well combined.

• 6

  Pour the egg mixture over the sautéed vegetables in the skillet, ensuring they are evenly distributed.

• 7

  Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the eggs are set and slightly puffy.

• 8

  While the eggs are baking, cook the rolled oats with one cup of water in a small saucepan over medium heat until the liquid is absorbed.

• 9

  Serve the baked egg frittata warm alongside the oatmeal topped with fresh blueberries.