By Josh
Preheat the oven to 350°F (175°C).
In a medium-sized ovenproof skillet, heat the olive oil over medium heat.
Add the sliced mushrooms to the skillet and sauté for 3-4 minutes, or until they begin to soften.
Add the chopped spinach to the skillet with the mushrooms and sauté for another 2 minutes until the spinach has wilted.
In a bowl, whisk together the eggs, salt, and black pepper.
Pour the egg mixture over the vegetables in the skillet and reduce the heat to low. Cook for about 2-3 minutes, or until the edges start to set.
Arrange the halved cherry tomatoes on top of the egg mixture, cut side up. Garnish with fresh basil leaves.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set in the center.
Remove from the oven and let cool slightly. Slice into wedges and serve warm.
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This Breakfast Italian Paleo Vegetarian recipe is ready in 25 minutes and features large eggs, fresh spinach, chopped, cherry tomatoes, halved and other delicious ingredients. Contains 230 calories total.
Preheat the oven to 350°F (175°C).
In a medium-sized ovenproof skillet, heat the olive oil over medium heat.
Add the sliced mushrooms to the skillet and sauté for 3-4 minutes, or until they begin to soften.
Add the chopped spinach to the skillet with the mushrooms and sauté for another 2 minutes until the spinach has wilted.
In a bowl, whisk together the eggs, salt, and black pepper.
Pour the egg mixture over the vegetables in the skillet and reduce the heat to low. Cook for about 2-3 minutes, or until the edges start to set.
Arrange the halved cherry tomatoes on top of the egg mixture, cut side up. Garnish with fresh basil leaves.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set in the center.
Remove from the oven and let cool slightly. Slice into wedges and serve warm.
Calories per Serving: 230
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