Mushroom medley frittata: my make-ahead fertility breakfast
25 September 20264 min readIngrid
Mornings used to be my weak spot: a coffee on the go and something quick that left me hungry by ten. This frittata changed that. I cook it on a Sunday, slice it into wedges, and suddenly the week starts with protein, greens and a little calm.
It is also a lovely example of balancing your blood sugar at breakfast—and of eggs, one of our favourite fertility superfoods.
Recipe · 4 servings · 30 minutes
Mushroom Medley Frittata
Ingredients
- · 8 large eggs
- · Salt and pepper
- · 1 tbsp coconut oil or butter
- · 4 dl mixed mushrooms, sliced (shiitake, button, portobello, chestnut…)
- · 1 small red onion, sliced
- · 4 dl fresh spinach
- · 1–2 tsp fresh herbs (or ½–1 tsp dried)
- · 0.5 dl goat's cheese or feta (optional)
Method
- Heat the oven to 220°C.
- Whisk the eggs with salt and pepper and set aside.
- Warm the oil or butter in an oven-safe skillet over medium heat, then sauté the mushrooms and onion for 3–4 minutes.
- Add the spinach and herbs and cook until the spinach just wilts.
- Top with the cheese and pour over the eggs. Cook for 4–5 minutes on medium heat.
- Finish in the oven for around 5 minutes, until the centre is just set.
Make it your own
This is intuitive cooking: use whatever mushrooms and greens you have, swap herbs with the seasons, or add leftover roasted vegetables. It keeps well in the fridge for a few days.
