Mushroom Spinach Onion Fritatta
Easy and delicious breakfast frittata that’s ready in just a few minutes.
cracked and beaten with a little water
washed, and sliced
Organic yellow onion
S & P
Sautee mushrooms, onion and garlic in your frittata pan until veggies are soft but not soggy.
Crack eggs into your bowl. Whisk with a few tsp of water.
Add Spinach to pan and sautee for a few minutes.
Pour eggs into pan. Use a spatula to move the eggs around while they cook so they don’t burn.
If you are adding cheese add it now 🙂
Once eggs are starting to become firm, make a smooth layer and prepare to flip.
Put top cover on the frittata pan. Flip carefully. Use your spatula to push is back in the middle of the pan after the flip.
Cook on other side with top on until the eggs are cooked.
Slice and enjoy!