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breakfast
Spinach and Mushroom Frittata
PregnancyAmericanEasyServes 230 min
A baked egg dish loaded with sautéed spinach, mushrooms, and pasteurized Swiss cheese.
This frittata is a powerhouse for both mother and baby. Vitamin D from the mushrooms and calcium from the pasteurized cheese work together to build and harden the baby's skeleton during rapid growth phases. Meanwhile, eggs supply essential protein and choline for fetal brain building, and spinach adds much-needed iron to support the mother's climbing blood volume.
View Nutrition Facts
One serving≈430 kcal · 30 g protein
Calories430 kcal
Protein30 g
Carbs8.6 g · 4.9g sugar
Fat31 g · 11.2g sat
Fiber1.8 g
Sodium889 mg
Folate147 mcg DFE
Iron3.8 mg
Calcium408 mg
Choline467 mg
Iodine160 mcg
Vitamin D148 IU
Vitamin B122.3 mcg
DHA + EPA54 mg
Zinc3.6 mg
from its ingredients
Ingredients
1 tbsp cooking oil
½ yellow onion, diced
4 oz cremini mushrooms, sliced
2 cups spinach, roughly chopped
6 large eggs, beaten
¼ cup milk
2 oz pasteurized Swiss cheese, shredded
½ tsp salt
¼ tsp black pepper
Method
- 1Preheat the oven to 375°F (190°C).
- 2In an oven-safe skillet, heat the cooking oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- 3Add the sliced mushrooms and cook until browned, about 5 minutes.
- 4Stir in the chopped spinach and cook until wilted, about 1-2 minutes.
- 5In a bowl, whisk together the eggs, milk, salt, and black pepper.
- 6Pour the egg mixture into the skillet and sprinkle the shredded Swiss cheese on top. Cook undisturbed for 2-3 minutes until the edges start to set.
- 7Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is puffed and fully set in the center.
- 8Let cool slightly before slicing and serving.
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