Spinach and Mushroom Frittata

Spinach and Mushroom Frittata


8 Eggs

1 onion, sliced

1 cups spinach (or other greens of your choice)

½ cup mushrooms, sliced

2 Tbsp Greek yogurt

1/2 tsp salt

1/4 tsp pepper

2 Tbsp chopped fresh basil

1 Tbsp extra virgin olive oil


  1. Preheat oven to 400 °F.
  2. In a medium bowl, whisk together the eggs, yogurt, salt and pepper. Set aside.
  3. Heat olive oil in a 10-inch oven-safe nonstick skillet over medium heat.
  4. Add onion and cook until translucent.
  5. Add sliced mushrooms and cook until browned.
  6. In the skillet add layer of spinach and basil. Pour egg mixture on top.
  7. Put in oven and bake about 20 minutes or until egg is set.
  8. Cut into 4 wedges and serve warm.

Nutrition facts:

For 1 serving: Protein: 15 g, Fiber: .5 g, Carbs: 7, Calories: 250

Encore logo

As a proven clinical research organization, we take every precaution to ensure the safety of and maximize the value for our research volunteers. Qualified doctors, nurses and study coordinators on staff provide support and care throughout the research trial. Participation is always voluntary. We appreciate the time and effort that research volunteers bring to this important process.

Copyright 2023 ENCORE Research Group