MUSHROOM + BABY SPINACH FRITTATAS

GLUTEN FREE | MAKES 12 | 5 MINS PREP TIME | 30 MINS COOK TIME

So healthy, so simple and so great for the lunchbox or eating on the go! No need to fry off any of the ingredients, the oven will do the work for you - which saves you time and makes them meal-prep friendly! Simple recipes like this will always taste the best when you begin with delicious ingredients. For example, pick a cheese that you’d actually like to eat (pleeeease no pre-grated packet cheese). I like to use a strong vintage cheddar. Feel free to change up the hero ingredients week to week or take advantage of your leftovers from the weekend - roast veggies work well or maybe try a smoked salmon, dill and red onion combo.

mushroom-spinach-frittata-georgia-barnes

INGREDIENTS

  • 200g mushrooms, finely sliced

  • 2 large handfuls baby spinach, roughly chopped

  • 1 brown, finely diced

  • 120g cheddar cheese, grated 

  • 6 free-range eggs

  • 1/2 cup full cream milk 

  • Salt and pepper

METHOD

Preheat oven to 180oC. Grease a 12-hole muffin tray. 

Mix together mushrooms, spinach, onion and half the cheese in a bowl. Evenly distribute mixture into muffin tray.

Whisk together eggs and milk. Season well with salt and pepper. Pour over vegetables. Top with remaining cheese. 

Bake in the oven for 25 minutes or until golden brown. Remove from oven and allow to cool before removing from tray. Enjoy warm, or store in the refrigerator for lunchbox-friendly snacks.


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