Veggie frittata with spinach and mushrooms (recipe)

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Veggie frittata with spinach and mushrooms (recipe)
NameVeggie frittata with spinach and mushrooms
IngredientsOlive oil Onion Fresh mushrooms Eggs Sharp cheddar cheese Parmesan cheese Salt Fresh ground black pepper
Cooktime (in hours)0.25
Preptime (in hours)0.75
Totaltime (in hours)1
Keto friendlinessKeto friendly
Calories277.8
Fat21.9
Protein16.7
Carbohydrate4.2
Fiber0.9
Net carbohydrates3.3
Sugar1.7
Saturated fat10.5
Cholesterol (mg)255.1
Sodium473.9
Servings8
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Veggie frittata with spinach and mushrooms (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Veggie frittata with spinach and mushrooms (recipe) image(external)

Recipe instructions

  1. Preheat to 350 degrees.
  2. Saute onion and mushrooms in nonstick, ovenproof 12\inch skillet over medium-high heat until soft and most of liquid from mushrooms has cooked off, about 10 minutes. Add spinach leaves and saute an additional 5 minutes. Remove from heat.
  3. Whisk eggs together with cheeses and remaining ingredients.
  4. Pour egg mixture into skillet of spinach and mushroom mixture, stirring to combine.
  5. Bakefor 15 minutes or until set. Let stand 5 minutes before cutting into 8 wedges
  6. )

    Food tags
    Cheese, Vegetable, European, Very Low Carbs, Brunch,


Veggie frittata with spinach and mushrooms (recipe) details

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Time:
Prep Time in Hours and Mins:1H

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Contributors: Prab R. Tumpati, MD