Breakfast: Mushroom and Spinach Frittata

Sensational frittata for breakfast or brunch that's sure to keep you feeling full.

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

This recipe includes superfoods such as:

Spinach

Health benefits of Mushroom and Spinach Frittata

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

3/4 cup shredded swiss cheese
5 large eggs
3 large egg whites
1 tbsp olive oil
1 cup pieces or slices mushrooms
1 cup spinach

Instructions

1. In a skillet add olive oil and heat on medium.

2. Chop one cup each of fresh mushrooms and baby spinach.

3. Sauté mushrooms in skillet for 3 minutes and then add in the spinach and continue to sauté for an additional 2 minutes.

4. Remove spinach and mushrooms from skillet and drain on paper towels.

5. In mixing bowl add 5 whole eggs and 3 egg whites, one table spoon of water and season with salt and pepper to taste. Then mix in spinach and mushrooms and swiss cheese.

6. Turn oven on to 400 °F (200 °C). Wipe out skillet and spay with cooking spray like Pam - pour in egg mixture and cook on medium. When sides start looking brown put on lid. Cook for 5 minutes on stove top.

7. When eggs are slightly firm put skillet in oven without lid. Cook another 3 minutes or until firm and top is slight brown.

8. Cool slightly and then slide out of pan and cut into 6 slices.