Frittata con Spinaci e Funghi
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesvegetarianglutenFreedairyFree
Nutrition (per serving)
900Calories
90 gProtein
50 gCarbs
30 gFat
10 gSugar
1000 mgSalt
Ingredients
- 2 cups Egg replacement
- 1 cup Spinach
- 1 cup Mushrooms
- 1/2 cup Onion
- 2 cloves Garlic
- 1/4 cup Coconut oil
- to taste Salt and pepper
Method
- Heat coconut oil in a non-stick skillet over medium heat until melted, about 1 minute, then add onion and cook stirring occasionally until softened, 3-4 minutes.
- Add garlic and cook for 1 minute, stirring constantly, until fragrant, then add mushrooms and cook until they release their liquid and start to brown, 5-6 minutes.
- Add spinach and cook until wilted, about 2 minutes, then stir in egg replacement and cook until the mixture is almost set, about 5 minutes.
- Use a spatula to gently lift and fold the edges of the frittata towards the center, allowing the uncooked egg to flow to the edges, repeat this process 2-3 times, until the frittata is almost set.
- Use the spatula to shape the frittata into a flat disc, then cook for an additional 2-3 minutes, until the bottom is golden brown and the eggs are cooked through.
- Slide the frittata out of the skillet onto a plate, then serve hot, garnished with chopped fresh herbs if desired.
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