Mushroom & Spinach Frittata
A UK dinner recipe with 605 kcal and 40g of protein per serving, costing roughly £2.50 to make.
605kcal
40gProtein
17gCarbs (est.)
42gFat (est.)
£2.50Per serving
Ingredients
- eggs4
- mushrooms150g
- spinach80g
- cheddar cheese30g
- olive oil1 tbsp
Method
- Slice the mushrooms and fry in the oil over a high heat for 6-8 minutes. Do not crowd or salt them early or they will stew instead of browning.
- Add the spinach and toss until wilted, about 1 minute, then tip out any liquid — wet filling makes a soggy frittata.
- Beat the eggs with plenty of seasoning and most of the cheese.
- Return the vegetables to the pan, spread them out, and pour the egg over. Cook on a low heat for 8-10 minutes until the edges are set and only the centre wobbles.
- Scatter the remaining cheese and finish under a hot grill for 2-3 minutes until puffed and golden.
Meal-prep note
One of the best cold lunches there is. Keeps 3 days in the fridge and does not need reheating.
Want a whole week
built around your macros?
Calories and protein are set per recipe; carbs and fat are estimated from the remaining calories and the recipe's main carb source, so treat them as a close guide rather than a lab measurement. Prices are rough per-serving estimates for UK supermarkets and vary by store and season. Nothing here is medical or dietary advice.