I enjoy the beginning of every new year (especially coming out of 2020). It allows me to hit the reset button and simplify as much as possible. I also like to focus on clean eating. Every year I start with a ‘cleanse’, reducing the ingredients I eat to a handful of powerhouse foods that are nutritious and simple. One of my favorite recipes this time of year is my Spinach & Mushroom Frittata. In keeping with my cleanse, I substitute avocado for cheese. It replaces the creaminess of the cheese beautifully while providing a ton of health benefits. While this recipe is perfect for Sunday brunch, I prefer to make it for a weekday dinner.
For the pairing, there is nothing better than a glass of French champagne to complement this simple egg dish. How quintessentially French!
Spinach & Mushroom Frittata
Ingredients
- 1 cup of sliced mushrooms (baby Bella or oyster)
- 2 scallions, chopped
- 1 cup of chopped, fresh spinach
- Pinch of red pepper flakes
- 1 teaspoon of chopped tarragon
- 1 teaspoon lemon juice
- 1 avocado, thinly sliced
- 1 16 oz. carton of egg whites
- 1 tablespoons extra virgin olive oil
- Lemon zest
- Salt & pepper to taste
Directions
- Step 1 Preheat oven to 425 degrees
- Step 2 Heat a medium, non-stick sauté pan with 1 tablespoon of oil. Add the mushrooms and scallions and cook for about 4-5 minutes until lightly browned. Add the red pepper flakes and cook for another minute.
- Step 3 Add the chopped spinach and cook for another 1-2 minutes until the spinach wilts. Season with salt & pepper and about ½ teaspoon of lemon juice.
- Step 4 Whisk egg whites until lightly frothy. Add the egg mixture to the sauté pan to cover the vegetables. Season with salt and pepper. Cook for 30 seconds. Place sauté pan in the oven and cook for about 8-10 minutes until nicely browned on top and cooked through.
- Step 5 To serve, place the frittata on a platter and top with the avocado slices, fresh tarragon, and lemon zest. Finish with a drizzle of olive oil. Partner with a simple green salad and you’ve got a meal!
