Spinach & Mushroom Frittata

Print Recipe
Course Breakfast
Keyword Egg, Phase Three
Servings 3


  • 6 Eggs
  • 1 Brown onion, finely chopped
  • 1 Clove garlic, crushed
  • 3 tbsp Almond milk
  • 2 cups Baby spinach, chopped
  • 200 gm Button mushrooms, sliced
  • Green vegetables for steaming and sesame oil and tamari sauce for drizzling
  • OR salad greens and olive oil and balsamic vinegar for drizzling.


  • Preheat oven to 180° C
  • Fry the onions until slightly brown, add sliced mushrooms, cook until mushrooms are browned, and the onion is caramelised.
  • Using a whisk blend eggs with almond milk until fluffy.
  • Fold the onions, mushrooms, and spinach into the egg mixture and place into a greased rectangular baking dish or divide evenly between a non-stick 6 cup muffin tray.
  • Bake for approx. 15-20 minutes or until cooked through.
  • Remove from tray and allow to cool.
  • Serve with steamed greens (beans, broccoli, snow peas, bok choy) drizzle with sesame oil and tamari.
  • Or with Salad Greens drizzled with olive oil & balsamic vinegar.