Ingredients
-
6 eggs
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300g mushrooms
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100g baby spinach
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2 - 3 tbsp coconut milk
-
2 tbsp extra virgin olive oil
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1 tsp thyme
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1 garlic clove
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salt
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pepper
Directions
We love frittatas cause they’re quick, easy and a perfect meal when there is almost nothing in the fridge. What’s even better than meal prepped frittatas? Cooking them in the microwave allow us to make everything in very simple steps. Paired with mushroom and spinach, not only you’ll get some good quality proteins but also great and flavorful veggies. Add a salad and maybe some sweet potatoes and you have a super nutritious meal!
Ingredients
| 6 eggs | |
| 300g mushrooms | |
| 100g baby spinach | |
| 2 - 3 tbsp coconut milk | |
| 2 tbsp extra virgin olive oil | |
| 1 tsp thyme | |
| 1 garlic clove | |
| salt | |
| pepper |
Steps
|
1
|
In a pan, heat olive oil with garlic. |
|
2
|
Add sliced mushrooms and a pinch of salt and sauté them for 7 minutes. |
|
3
|
Turn of the heat, add spinach and thyme and mix well. |
|
4
|
Beat eggs with coconut milk, salt and pepper. |
|
5
|
Add the veggies mixture into eggs and divide into 4 microwave-safe bowls. |
|
6
|
Cook on COMBI 2 (300W + High Grill Level) for 8 minutes. |
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