This little recipe is great for a low carb high veggie diet as it allows you to load up on the great green stuff early in the morning.  Eggs and spinach are awesome together in many forms, usually called Florentine in your local restaurants.

Servings: 3

Prep Time: 5 min

Cook Time: 20 min

Ingredients

  • 1 tablespoon butter
  • Half dozen small mushrooms (or one larger one)
  • 3 cups spinach (more or less as needed)
  • 6 eggs
  • 1/4 cup milk
  • Feta cheese
  • Salt and pepper

 

 

Preheat oven to 450 degrees F.  Dice and saute some mushrooms in butter with a little salt and pepper to taste.  Use a frying pan that has no plastic on it or get a frittata maker.

 

 

When the mushrooms are softened add heaping amounts of spinach.  Don’t worry it will cook down.

My mason jar whisk

While the spinach is cooking add eggs, salt, and pepper to some milk  (I used mini nubian goat milk because my awesome wife milks our goats for us) and whisk it until it becomes a shiny yellow.  A little trick is add the milk and egg to a mason jar and shake it like a Polaroid picture, actually just shake it for about a minute to incorporate as much air as possible.  The air is what makes a good frittata so don’t skimp on this.

After whisking add feta to the egg mixture and stir it in.  This mixture goes right on top of the mushroom and spinach.  Stir it quickly and put it in the oven.  Bake until the eggs set, usually about 15 min.  Remove and add a little feta on top and let it melt a little.

The air that is incorporated during the whisking (shaking) process is trapped by the egg proteins as they unfold and link together during cooking.  This is what makes them fluffy.  The links get stronger the longer they are cooked so over cooking will cause rubbery eggs, yuck.