Mushroom Spinach Curry Frittata

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Mushroom Spinach Curry Frittata

My obsession with frittata is because it requires minimum clean up, and I can pretty much stuff everything (healthy) at one go! Add 2 tsp of Psyllium Husk into the egg mixture if you’d like, to add more of the gut-friendly ingredients.

Eggs, 5
White Button Mushrooms, 1/2 pack, lightly chopped
Baby Spinach, 2 cups
Yellow Onion, 1/2 cup
Big Red Chili, 1, sliced
Chickpea / Besan Flour, 1 cup
Baking Powder, 2-3 tsp
Coconut Oil, 1/4 cup
Full Cream Milk, 1/4 cup
British Curry, 2 tsp
Coriander Powder, 2 tsp
Parsley, 2 tsp
Honey, 1 tbs
Black Pepper & Sea Salt

Pre-heat oven to 180°C / 360°F.
Wash and prepare baby spinach and cut chili in a large mixing bowl.
Heat olive oil in a pan, sauté onion until fragrant, then add mushroom,
stir-fry for a few minutes.
Transfer onion and mushroom into another mixing bowl. Break eggs into it,
season with British Curry, coriander, parsley, salt and black pepper.
Stir with fork or spatula. Add besan flour and baking powder, stir carefully
until blended.
Pour egg mixture into veggies. Add coconut oil, mix.
Add full cream milk, mix well.
Transfer mixture into an oiled baking tin.
Bake for 25 minutes, serve.

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