I absolutely love having eggs for breakfast, usually scrambled or poached though. However, as I like to mix up my food I decided to make a frittata. It consisted of the same ingredients I’d use to accompany my eggs, just cooked a different way. I find that eggs keep my hunger at bay for longer and who doesn’t love a cooked breakfast!
When making a frittata for breakfast, I like to cook it in a frypan as it is a lot quicker and easier to clean up as mornings are usually a rush.
By cooking the mushrooms in coconut oil, they develop this great flavour and become really tender. I find that mushrooms have a real ‘meaty’ texture and provide any meal with more substance.
Coconut mushroom, goat cheese and spinach frittata
- 5 free-range eggs
- 1 TBSP water
- 2 garlic cloves, sliced finely
- 3 mushrooms, sliced
- 2 TBSP coconut oil
- 1 cup spinach leaves
- 100g goat cheese
- Crack eggs into a bowl and whisk with water until combined.
- In a medium frypan heat 1 TBSP coconut oil over medium heat. Place the mushrooms in the pan and cook until soft. Once cooked, place in a bowl and set aside.
- In the same frypan, heat 1 TBSP coconut oil over medium heat and pour the eggs in. Place the sliced garlic on top of the eggs.
- Add in the cooked mushrooms and place on low heat for 2 minutes.
- Add in the spinach leaves and then the goat cheese. Place a lid on and cook for a further 4 minutes, or until cooked.
- Cut in half and season with salt and pepper. Then enjoy!
Full of protein and vegetables, what more could you want to start your day?!