Veggie-Packed Australian Breakfast Bowl with Mushroom and Spinach-Feta Frittata

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large eggs
• 1/2 cup crumbled feta cheese
• 1 cup baby spinach, roughly chopped
• 1 cup button mushrooms, sliced
• 1/4 cup grated parmesan cheese
• 1/4 cup cherry tomatoes, halved
• 1/2 small avocado, sliced
• 1/4 cup diced red onion
• 1/4 cup fresh basil leaves, torn
• Salt and black pepper, to taste
• 2 tbsp olive oil

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together eggs, salt, and pepper. Set aside.
3. Heat 1 tbsp of olive oil in an oven safe skillet over medium heat. Add mushrooms and onion, cooking until softened, about 5 minutes.
4. Add spinach to the skillet and cook for another minute until wilted.
5. Stir in crumbled feta cheese, then pour the egg mixture over the vegetables. Sprinkle with parmesan cheese.
6. Cook on stovetop for 2 3 minutes, then transfer to oven and bake for 10 12 minutes until set.
7. To serve, place frittata on a plate, top with cherry tomatoes, avocado slices, and fresh basil leaves.

Chef’s Insight

Experiment with different vegetables and cheeses to create your own unique version of this dish.

Notes

Feel free to add other vegetables or proteins as desired.