Keto Shiitake Mushroom and Spinach Frittata

This Keto Shiitake Mushroom and Spinach Frittata is a savory and satisfying dish that's perfect for any meal. Packed with umami flavors from shiitake mushrooms, nutrient-rich spinach, and fluffy eggs, this frittata is low in carbs and high in healthy fats, making it an ideal choice for those on a ketogenic diet.

Course Breakfast

Cuisine Italian-Inspired

Keyword Keto Frittata, Keto Recipe, low carb breakfast, Shiitake Mushroom Frittata, Spinach Frittata

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 390kcal

Equipment

Large mixing bowl
Whisk
10-inch ovenproof skillet
Cheese grater
Cutting board
Knife

Ingredients

Egg Mixture

8 large eggs
½ cup heavy cream
½ tsp salt
¼ tsp black pepper

Frittata Fillings

1 cup shiitake mushrooms, sliced
2 cups spinach, fresh
½ cup shredded cheddar cheese
¼ cup grated Parmesan cheese
2 tbsp olive oil

Instructions

Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
Heat olive oil in a 10-inch ovenproof skillet over medium heat. Sauté the shiitake mushrooms until they are soft and lightly browned, about 5 minutes.
Add the spinach to the skillet and cook until just wilted, approximately 2 minutes.
Pour the egg mixture into the skillet over the mushrooms and spinach. Stir gently to combine.
Sprinkle the shredded cheddar and grated Parmesan evenly over the top of the frittata.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and the top is lightly golden.
Remove from the oven and let it cool for a few minutes before slicing into wedges and serving.

Notes

For a dairy-free version, omit the cheese and substitute coconut cream for the heavy cream.

Feel free to add herbs like chives or parsley for an extra flavor boost.

This frittata can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition