Foodie Friday: gluten-free Spinach Mushroom Frittata

Oh, boy.

This one’s good.

I made this recipe on Fat Tuesday and I’m in love. It’s cost-effective, it’s filling, it’s healthy, and it’s perfect for those who aren’t eating meat on Fridays!

gf spinach and mushroom frittata_2-18-15



  • 6 large eggs
  • 4 large egg whites
  • 1 tbsp olive oil
  • 1 clove minced garlic
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp Parmesan cheese
  • 1 tbsp chopped oregano
  • 1- 1 1/2 cups sliced mushrooms
  • 1-2 cups baby spinach



  • Preheat oven to 375 degrees F.
  • In medium skillet, heat 1 tbsp olive oil on medium heat. Toss in minced garlic, letting it sweat for just a minute.
  • Add mushrooms; cook for 2-5 minutes until reduced.
  • While mushrooms are cooking, whisk together eggs, egg whites, salt, pepper, parmesan cheese and oregano.
  • After mushrooms are done cooking, add 1-2 cups of spinach to mushrooms in skillet. The spinach will reduce down quickly.
  • Evenly distribute spinach and mushrooms into a Pyrex pie dish. Pour egg mixture into pie dish.
  • Cook at 375 degrees for 20-25 minutes.
  • Enjoy!