I’m eating lots of protein in the mornings as part of the 4-Hour Body diet. I have to start my day off with a large helping of legumes, beans, eggs, or greens. The best way to combine several of these ingredients are with fritattas and huevos rancheros. This fritatta recipe has been my go-to meal for most mornings. It would be better with cheese and tomatoes, but you get used to it the way it is.
Spinach & Mushroom Fritatta
- 2 whole eggs and 2 egg whites, scrambled in a cup
- 1/2 cup button mushrooms, quartered
- 1 cup fresh spinach, loosely packed
- 3 strips turkey bacon, chopped
- 1 teaspoon unsalted butter
- salt & pepper to taste
Set the oven to broil (425°) and move the oven baking rack to the second-highest position. If you have uncooked bacon in the fridge, dice three strips and cook them over medium-high heat for a couple of minutes. Meanwhile, quarter the mushrooms, measure out the spinach, and mix the eggs (if you have pre-cooked bacon, just crumble and add it before the eggs).
Add the mushrooms to the pan along with half of the butter. When the bacon is firm and the mushrooms start to brown, toss in the spinach with a pinch of kosher salt and cover the pan with the bottom of a plate for a minute or two. The steam will wilt the spinach so that it’s manageable.
Grind in a little black pepper and add the last bit of butter. Stir everything again and pour in the eggs. Make sure the eggs are evenly distributed and immediately remove the pan from the stovetop or else the bottom of the fritatta will overcook. Set the pan beneath the broiler until the top of the fritatta is just firm. If you have decent decent cookware, it’ll slide out of the pan and onto a plate with ease. Season with salt and pepper and your favorite hot sauce if necessary.
This post is supposed to demonstrate how to cook a fritatta. You can use any toppings you have on hand. I’ve also been using my homemade Italian sausage to make sausage, onion and pepper fritattas.