In the mood for a rich, vegetarian and low carb, tasty breakfast? Give this delicious goat cheese and mushroom frittata a try! This recipe is simply amazing plus is super healthy because is vegan and low carb!
Get your veggie game strong with spinach, scallions and mushrooms all mixed with yummy goat cheese; for a flavorful breakfast. Did we mention this is vegan and keto friendly? Perfect to keep up with your meal plan.
Preheat the oven to 350°F (175°C).
Crack eggs into mixing bowl and whisk. Grate or crumble cheese and add to mixture. Season with salt and pepper to taste.
Cut the mushrooms into wedges. Chop the scallions.
Melt the butter in an oven-proof skillet and cook the mushrooms and scallions over medium heat for 5-10 minutes or until golden brown.
Add spinach to pan and sauté for another 1-2 minutes. Season with salt and pepper.
Pour the egg mixture into the skillet. Place skillet, uncovered, in the oven and bake for about 20 minutes or until golden brown and set in the middle.
Serve with leafy greens and olive oil.
Ingredients
Directions
Preheat the oven to 350°F (175°C).
Crack eggs into mixing bowl and whisk. Grate or crumble cheese and add to mixture. Season with salt and pepper to taste.
Cut the mushrooms into wedges. Chop the scallions.
Melt the butter in an oven-proof skillet and cook the mushrooms and scallions over medium heat for 5-10 minutes or until golden brown.
Add spinach to pan and sauté for another 1-2 minutes. Season with salt and pepper.
Pour the egg mixture into the skillet. Place skillet, uncovered, in the oven and bake for about 20 minutes or until golden brown and set in the middle.
Serve with leafy greens and olive oil.
