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Spinach & Mushroom Fritatta

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Servings: 4 people
Course: Lunch/Dinners, Main Course
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Preheat the oven to 1900 C (3750 F).
  2. Meanwhile, add 2 tablespoons of oil to a frying pan and place over medium heat.
  3. Once the oil is hot, add the mushrooms and cook for a few minutes until they start to brown.
  4. Add the onion and leek and cook for anotehr few minutes until they start to brown.
  5. Add the garlic and cook for another minute.
  6. Add the spinach and cook until the spinach starts to wilt.
  7. Season with salt and pepper and then remove from heat.
  8. Place another frying pan over low to medium heat.
  9. Add some oil and heat up.
  10. 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.
  11. Add the vegetables to the second saute pan and then add the egg mixture .
  12. Cook the frittata on the stove for a few minutes, or until it starts to set.
  13. Whilst the frittata is cooking, mix half the fresh herbs with the feta cheese in a bowl.
  14. Once the frittata begin to set, sprinkle the cheese and herb mix on top.
  15. Place the pan into the oven and let cook until the centre of the frittata is firm.
  16. Remove the frittata from the oven and place on a chopping board.
  17. Let cool and then slice up and serve with the kale, sweet potato and avocado salad.

Notes

Place the remaining 2 serves in the freezer.