Ingredients
Fresh spinach – 2 cups
Mushrooms (sliced) – 1 cup
Eggs – 4 large
Egg whites – 2
Grated Parmesan cheese – ¼ cup
Olive oil – 1 tablespoon
Salt – to taste
Black pepper – to taste
Garlic (minced) – 1 clove
Onion (finely chopped) – ½
Instructions
Preheat Oven: Set your oven to 350°F (175°C).
Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add garlic and onion, sautéing until translucent. Toss in mushrooms, cooking until they’re soft. Add spinach and cook until it wilts.
Whisk Eggs: In a bowl, whisk together eggs, egg whites, Parmesan cheese, salt, and pepper.
Combine: Add the sautéed vegetables to the egg mixture and stir gently.
Bake: Pour the mixture into a greased baking dish or cast iron skillet. Bake for 20-25 minutes or until the frittata is set and slightly golden on top.
Notes
This frittata is not only diabetic-friendly but also customizable. You can add or substitute vegetables per your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
