Spinach & Mushroom Frittata

Spinach & Mushroom Frittata

From   Hi Tea

Prep: 25 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Italian

Excellent breakfast dish – frittata made more nutritious with spinach and mushrooms


  • Baby spinach, chopped 10 leaves
  • Button mushrooms, thinly sliced 4
  • Egg whites 6
  • Whole eggs 2
  • Salt to taste
  • Black pepper powder to taste
  • Fresh parsley, finely chopped 1 tsps
  • Fresh basil leaves, finely chopped 1 tsp
  • Olive oil 2 tsps
  • Garlic, finely chopped 1 clove
  • Medium onion, thinly sliced ½
  • Medium red capsicum, cut into thin strips ¼
  • Parmesan cheese, finely grated 2 tsps


  • Preheat oven to 200º C.
  • Take egg whites in a mixing bowl and whisk till smooth and fluffy. Take whole eggs in a bowl, add salt and black pepper powder and whisk till creamy. Add the whole eggs to the egg whites and mix well.
  • Add spinach, parsley and basil. Fold lightly so that the mixture remains aerated and light.
  • Heat olive oil in a non-stick pan, add some garlic, onion, salt and black pepper powder and saute for 2 minutes. Add mushrooms and red capsicum strips and toss till well combined.
  • Add the egg mixture and smoothen the top with a spatula. Sprinkle parmesan cheese on top.
  • Keep the pan in the preheated oven and bake for 6-8 minutes.
  • Take the pan out of the oven, cut into wedges, arrange on a serving plate and serve hot.