Coconut mushroom, goat cheese and spinach frittata

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.

Coconut mushrooms infusing the garlic eggs

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.

All the ingredients make for a colourful breakfast

Coconut mushroom, goat cheese and spinach frittata

Serves 2

Ingredients:

  • 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
  • Salt
  • Pepper

Method:

  1. Crack eggs into a bowl and whisk with water until combined.
  2. 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.
  3. 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.
  4. Add in the cooked mushrooms and place on low heat for 2 minutes.
  5. Add in the spinach leaves and then the goat cheese. Place a lid on and cook for a further 4 minutes, or until cooked.
  6. Cut in half and season with salt and pepper. Then enjoy!

Final result, delicious breakfast

Full of protein and vegetables, what more could you want to start your day?!

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