Delicious Spinach and Mushroom Frittata with Whole Wheat Toast Recipe

Looking for a healthy and delicious breakfast option? Look no further than this spinach and mushroom frittata with whole wheat toast! This recipe is not only easy to make, but it is also packed with protein and nutrients to keep you full and satisfied all morning long.

Ingredients:

• 6 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 cups fresh spinach, chopped
• 2 slices whole wheat bread

Instructions:

1. Preheat your oven to 350°F.
2. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and garlic, and cook until softened, about 3-5 minutes.
4. Add the mushrooms to the skillet and cook until softened and browned, about 5-7 minutes.
5. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
6. Pour the egg mixture into the skillet and cook for 2-3 minutes until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is golden brown and set in the center.
8. While the frittata is baking, toast the whole wheat bread slices.
9. Remove the frittata from the oven and let it cool for a few minutes before slicing it into wedges.
10. Serve the frittata wedges with the toasted whole wheat bread slices.

Enjoy this delicious and nutritious spinach and mushroom frittata with whole wheat toast for a satisfying and healthy breakfast that will keep you energized all day long!