Introduction: Spinach Mushroom Frittata
I’m always trying to create new recipes for breakfast. For some reason breakfast is not my favorite meal of the day, therefore it makes it hard for me to get my creative juices to flow. I came up with this recipe when a friend of mine made something similar. I gave it my own spin and here’s the recipe to try it for yourself!
- ½ cup chopped spinach, drained
- 1 ½ cups egg whites, or 6 eggs
- 4-6 dashes of hot sauce
- 1 teaspoon salt
- Pinch of pepper
- ½ cup Swiss cheese, shredded
- ¾ cup portabella mushrooms, sliced or chopped
- 1 tablespoon vegetable oil
In a 10-inch cast iron skillet over low-medium heat, place the oil in the skillet and make sure it’s coated evenly. Next pour the egg mixture in the skillet and let it cook on low heat for 10 minutes. Frittata will be done once it becomes firm but it will bounce back. Serve with sliced tomato and dollop of sour cream.
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