Mushroom and spinach frittata – Atkins-friendly

Pasta and rice have been cooked a lot in my house lately, which has completely undone all the work from last year and lost pounds have been piled back on. Well done me. So pasta, rice, bread and sugar have gone again and I’ve been experimenting with Atkins-friendly food. It’s largely been a disaster so far but a frittata is always a winner.

What to use – serves one

  • 2 medium eggs
  • 6 mushrooms, quartered
  • a handful of baby spinach
  • a pinch of grated cheddar
  • olive oil
  • salt and pepper to taste

How to use it

Put the oven on to 180C fan.

Saute the mushrooms in a small (circa 8 inch) non-stick oven-safe frying pan in a little olive oil on a medium heat for about five minutes. Add the spinach on top and leave for a couple of minutes to wilt.

Beat the eggs. Turn the frying pan heat up and add the eggs to the mix. Don’t stir. Season and then sprinkle with the cheese.


Leave for a couple of minutes for the bottom to set, then transfer to the oven for about five minutes.

Leave it to cool for a couple of minutes before eating.


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