This healthy frittata, rich in detoxifying herbs and greens, is a favorite weekend breakfast in our home.
1 onion, finely chopped
1 1/2 cups fresh spinach, swiss chard or kale sliced into strips
2 cups cremini mushrooms, thinly sliced
2 tbsp fresh parsley, minced
3 tbsp extra virgin olive oil
Preheat oven to 400 degrees.
Using a frittata or sauté pan, cook onions on medium heat in 2 tbsp of oil until translucent. Add mushrooms and cook for 3-5 minutes , or until they reduce. Add spinach & parsley. Cook for another 1-2 minutes. In a bowl, beat eggs. Add eggs to pan and cook on low heat until bottom sets. Cook 10 min in oven, or until top is firm.