Spinach Mushroom Frittata

Entrees Recipes

Melissa

Tuesday, 17 May 2011

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6-8 large free range eggs

1 box frozen spinach, thawed and water squeezed out, or chopped fresh spinach.

2 stems fresh parsley leafs, chopped

5-8 basil leaves, chopped

2 green onions, sliced up

3-4 baby portabella mushroom tops, sliced

¼ cup freshly grated parmesan cheese

A splash (about ¼ cup) almond milk, unsweetened or organic dairy milk

dash of nutmeg (opt.)

Salt and pepper to taste

1 tsp. olive oil or organic butter

Preheat oven to 350. Combine all ingredients except grapeseed oil. Beat everything together with a fork. Pour grapeseed oil into a 9.5 inch round, glass dish (the frittata comes out easier in glass). Take a paper towel and rub the oil around the inside of the dish. Pour the egg mixture in and bake for 30 minutes or until no longer runny or wiggly when gently shaken.

Free range, organic, cage free, etc. there's a few different ways to say it and each has a slightly different way the chickens were raised and fed. Obviously, this will effect the nutritional quality of the egg and reduce any added hormones and antibiotics into your diet upon eating them.
May I just put a plug in for having an herb garden? I only have parsley and basil right now, but oh my goodness what a difference it has made in the taste of my food!

“Spices and herbs like basil and rosemary not only provide flavor for your food, but also offer significant health benefits. The natural oils found in these herbs help fight cancer, diabetes and other diseases, and may even help you keep your weight in check according to the University of Colorado Extension. While fresh and dried herbs both offer benefits to your health, fresh herbs often pack a more powerful punch in terms of nutrients, taste and cancer-fighting free radicals.”

Read more: http://www.livestrong.com/article/298149-nutrition-of-fresh-herbs-vs-dried/#ixzz1MZZo96Hg

Enjoy!