Spinach & Mushroom Fritatta

Course Breakfast
Servings 4


  • 2 whole eggs, beaten and seasoned
  • 4 egg whites, beaten and seasoned with the whole egg
  • 2 cups (60g/2.1 oz.) baby spinach
  • 200g (7.1 oz.) mushrooms, sliced
  • 60g (2.1 oz.) feta cheese
  • 1/2 onion, thinly sliced
  • 1/2 leek, thinly sliced
  • 1 clove garlic, finely chopped
  • 3 tbsp. (45 ml/1.5 fl. oz.) extra virgin coconut oil
  • Pinch of turmeric
  • 1 sprig flat leaf parsley, stems removed and finely chopped
  • 1 sprig oregano, stems removed and finely chopped (option: rosemary or thyme)


  • Preheat the oven to 190ºC (375ºF).
  • Meanwhile, add 2 tablespoons of oil to a frying pan and place over medium heat.
  • Once the oil is hot add the mushrooms and cook for a few minutes until they start to brown.
  • Add the onion and leek and cook for another few minutes until they start to brown.
  • Add the garlic and cook for another minute.
  • Add the spinach and cook until the spinach starts to wilt.
  • Season with salt and pepper and then remove from heat.
  • Place another frying pan over low to medium heat.
  • Add some oil and heat up.
  • Whilst pan is heating up, whisk egg and egg whites in a bowl together with the turmeric and any other spice you might want to add. Set aside.
  • Add the vegetables to the second sauté pan and then add the egg mixture.
  • Cook the frittata on the stove for a few minutes, or until it starts to set.
  • Whilst the frittata is cooking, mix half the fresh herbs with the feta cheese in a bowl.
  • Once the frittata begin to set, sprinkle the cheese and herb mix on top.
  • Place the pan into the oven and let cook until the centre of the frittata is firm.
  • Remove the frittata from the oven and place on a chopping board.
  • Let cool and then slice up and serve with the kale, sweet potato and avocado salad on page 25.


Place the remaining 2 serves in the freezer.
Keyword Meat Eaters & Vegetarian

Author siteadmin

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