Prep time
15 mins
Total cook time
35 mins
Serves
6-8 people
Level
Easy
About the recipe
A gluten-free quick lunch with fresh spinach, mushrooms, red onions, blue cheese, and herby spices that will make you want to take a walk in the forest after the meal!
Ingredients
● 1 chopped red onion
● 1 minced garlic clove
● 1 small container (250 g) sliced mushrooms
● salt and pepper
Bowl
• 8 eggs
• ¾ cup (50 g) shredded cheese
• 3 heaping tablespoons (50 g) crumbled blue cheese
• 2 cups gently pushed down (80 g) fresh spinach grossly cut
• salt and pepper
• 1 tsp mixed herbs
• optional: pinch of cayenne pepper
Other: butter for the mold if it’s not anti-adhesive
Preparation
2. Sauté the onions and garlic with oil in a large pan for 3 minutes.
3. Add the rest of the ingredients in Part 1 and cook on low for 5-7 minutes, mixing occasionally.
4. Beat the eggs in a bowl.
5. Put aside some blue cheese, mushrooms, onions, and spinach for the topping for later.
7. Add the sautéd pan ingredients to the bowl and mix.
8. Butter a pie mold, or use an anti-adhesive pie mold and gently pour all of the ingredients in it.
9. Sprinkle the top of the omelet with the remaining ingredients that where set aside for the top.
10. Bake for 20-25 mins or until a knife comes out clean from the center.
11. Serve hot or cold and enjoy next to a side salad, or some bread and cheese.
12. This frittata refrigerates well for 5 days or you can put it in the freezer.
