FROM THE CLEAR SYNC KITCHEN / breakfast
Sunday spinach & mushroom frittata
Golden edges, a tender middle, and plenty to pass around.
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The ingredients
Listed major allergens: Egg, Milk. Check every package and your own requirements. This is not a cross-contact or allergy-safety certification.
Let’s make it
- 01
Heat the oven to 375°F. Wash the spinach and clean the mushrooms. Whisk eggs, cottage cheese, pepper and half the chives in a bowl.
- 02
Warm olive oil in an oven-safe skillet over medium heat. Cook mushrooms for 5 minutes, then add spinach and stir until wilted.
- 03
Pour in the egg mixture and gently distribute the vegetables. Cook for 2 minutes, then transfer the skillet to the oven.
- 04
Bake for 10 to 14 minutes until the center reaches 160°F on a food thermometer. Rest for 3 minutes, slice into wedges and scatter with the remaining chives.
Serve warm wedges straight from the pan, with coffee and a slow morning.
Make tomorrow easier
Bake ahead for a quick breakfast. Chill promptly, portion into wedges and reheat leftovers to 165°F. Refrigerate perishable foods within 2 hours (1 hour above 90°F). Use refrigerated cooked leftovers within 3 to 4 days; freeze later-week portions. Reheat cooked leftovers to 165°F. Food storage guidance.
Eggs and dairy provide B12, spinach provides folate, and cottage cheese contributes calcium. Ordinary mushrooms and eggs are not a reliable way to meet all vitamin D needs; use the full food pattern and clinician guidance.
B12 intake
Eggs and cottage cheese contribute B12; low results may still need assessment of absorption and other causes.
NIH · Vitamin B12 ↗Calcium intake
Cottage cheese contributes calcium. This is an intake connection, not a promise to raise vitamin D or blood calcium.
NIH · Calcium ↗