A few fresh vegetable buys at the farmers’ market or grocery store can turn a standard egg breakfast into this delicious frittata.
- 10 eggs
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon avocado oil
- 4 garlic cloves, minced
- 1 cup sliced shiitake mushrooms
- 1 cup roughly chopped broccoli rabe
- 3 cups baby spinach
- Basil, cut into chiffonade
- Preheat the oven to 350°F.
- In a medium bowl, lightly whisk the eggs. Season with salt and pepper and set aside.
- In a large cast-iron frying pan over medium heat, heat the avocado oil, then add the garlic, mushrooms, and broccoli rabe. Sauté for 3 to 5 minutes, until softened, stirring occasionally. Remove the pan from the heat, add the spinach, and stir to wilt.
- Spread the sautéed vegetables evenly over the surface of the pan and pour the eggs on top. Bake for 20 minutes, until the frittata is puffy and the center is firm. Serve warm with basil chiffonade on top.
TIP: Shiitake mushrooms are a good source of vitamin D and lentinan, an immunity-boosting polysaccharide that has anticancer properties and heals chromosomal damage. They have greater nutrient density than white button mushrooms, which is why them in the frittata. Another nutrient-dense option is oyster mushrooms, a good source of the amino acid ergothioneine, which supports skin health by protecting the mitochondrial membrane and helping the skin use oxygen more efficiently. This can aid with wrinkles and sun damage.