Low Carb Spinach & Mushroom Frittata

A lean protein-rich breakfast is the perfect way to start your day, especially for those following diets and weight loss programs. This recipe for a Spinach & Mushroom Frittata is packed with protein, flavor and antioxidants. It’s a meal that will make you feel full of energy and satisfy your hunger for hours.

Eggs are an excellent source of complete protein, with all nine of the essential amino acids our bodies require to build muscle and be healthy. They are low in calories, packed with healthy fats and a great source of folate, selenium, vitamins A, B5, B6, B12 and D. Eggs also contain good amounts of phosphorus, iron, zinc and copper. Spinach is low in fat and cholesterol, but loaded with fiber, which also helps fill us up. This antioxidant-rich dark leafy green also contains protein, zinc, thiamin, folate, potassium, magnesium and manganese. Mushrooms are a low calorie food and boast an array of valuable nutrients, depending on which type you choose.

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4 eggs
½ cup heavy whipping cream
1/4 lb fresh spinach
1/3 cup mushrooms, diced
2 ounces turkey bacon, diced
21/2 ounces cheese
2 tbsp extra virgin olive oil
Kosher sea salt and fresh ground pepper


Preheat the oven to 350°F. Grease a baking dish with extra virgin olive oil or your choice of oil. Combine the eggs and heavy whipping cream in a bowl and whisk. Once combined well, pour into the dish.

Cook the diced turkey bacon in a skillet with extra virgin olive oil. When it starts to get crispy, add the spinach and mushrooms and cook for another minute or so. Add the mixture to the baking dish. Sprinkle the top with cheese and put in the oven. Cook for 25 to 30 minutes.

Makes two servings

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