Autumn has officially arrived, which only means one thing – mushroom picking season! 🍄🟫
This quick frittata is a great way to use any mushrooms you find (or buy). You need mushrooms, spinach, and chicken. Whack it all in one tin, add eggs and then let the oven do its job. The result is a cheesy, baked, protein‑packed dish that you will be looking forward to on your autumn walks. And it works as a meal prep too!
Shop ingredients
Nutrition (1 serving)
- 290 kcal
- 6 g carbohydrates
- 16 g fats
- 32 g protein
Per 4 portions
- 50 g baby spinach
- 100 g mushroom
- 80 g sweetcorn
- 400 g chicken thigh in brine
- 4 eggs
- umami mushroom seasoning
- pepper
- salt
- 1 clove garlic
- 50 g grated mozzarella cheese
- avocado oil
Instructions
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Wash the spinach. Fry the mushrooms using a small amount of oil. Use whichever mushrooms you like; we chose button mushrooms. But you can also use porcini or oyster mushrooms. Add the washed spinach and the mushrooms to a bowl.
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Add in the corn, shredded chicken thigh and 4 cracked eggs.
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Season with umami seasoning, pepper, and salt. Add minced garlic.
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Mix well and then pour into a baking dish lined with baking paper. Top with grated cheese and put in an oven preheated to 180 °C. Bake for 25 minutes, until golden.
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Serve with salad and vegetables. Enjoy!
