Spinach, Mushroom, & Parsley Frittata - Culinary Therapy
Breakfast

Spinach, Mushroom, & Parsley Frittata

This healthy frittata, rich in detoxifying herbs and greens, is a favorite weekend breakfast in our home.

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8 eggs

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

sea salt

pepper

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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.

 

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