Mushroom and Spinach Frittata – Best Breakfast or Brunch – Low Carb Keto Quiche Recipe


Welcome all! Papa G here. Today I present
a full flavored breakfast or brunch all rolled up into one tasty little bundle.
My Mushroom and Spinach Frittata. With just a little over two net carbs per
serving, this easy to make recipe says “good morning” with every single bite. Let’s get
started. We’ll need half a chopped onion for this
recipe and I’m not sure if I showed you before, but the easiest way I found to
dice an onion is to slice off the top. Turn it upright on the flat bottom so it
won’t roll around on you. And slice from the root downward. You’ll want to keep
the root intact. This will help hold the onion together as we chop. Peel off the
outer skin. Now slice the onion lengthwise with the blade of the knife
pointed towards the center of the onion. Continue making slices. The distance
between each slice will determine the dicing size. There’s no need to make any
horizontal slices into the onion. Cutting towards the center and using the natural
onion rings will create the dicing we want. Now simply cut along the short edge,
using your knuckles as a guide and chop towards the root. I recommend using
frozen spinach for this recipe. While I prefer fresh, we would need a lot of
fresh spinach to reduce to the 9 to 10 ounces needed for this recipe. Also, will
be using Gruyere cheese. Finding pre-shredded Gryere might be difficult, so
you may need to shred your own. I found this neat item that helps take away a
little of a mess out of shredding cheese. It has its own storage container that
fits neatly away into the bottom. Before shredding, just attach the container
under the shredder. The cheese flows neatly into it and you can seal the top
and store it for later use. I don’t know, I just think this is pretty cool. To
begin making our frittata, add four slices of bacon to a large skillet on
medium heat. I cut my slices in half to fit the pan. Fry the bacon until they
just begin to become crisp. Remove to a paper towel-lined plate to cool and
drain. Add two tablespoons of unsalted butter to the skillet. Add the chopped
onion and some sliced mushrooms. I’m using pre-sliced baby bella mushrooms
here. The mushrooms will soften as they cook so if some of the slices are big
like these, simply use your mixing spoon or spatula to easily cut them in half.
Continue cooking until mushrooms become tender and the onions are
translucent. Add the thawed and drain spinach and continue to cook until most
of the moisture has evaporated. Remove from the heat and let cool. It helps to
remove from the pan to help cool a little quicker. The bacon we fried
earlier has had a chance to cool. Chop this into small pieces. Add five large
eggs to a mixing bowl. Beat with a whisk until the yolks are combined with the
egg whites. Add in our chopped bacon; some salt; ground black pepper; just a little
red pepper flakes; and two tablespoons of chopped fresh chives. Give a mix to
combine. Now add our shredded Gruyere cheese.
Switch to a spatula and mix to combine. Finally, add our cooled mushrooms and
spinach mix to the bowl. Give a final mix until everything is well blended. Lightly
grease a nine inch baking dish. Pour the mix into the dish. Flattened so that the
mushrooms are pushed into the mix. They may burn if they’re poking out. Place in
the middle of a preheated 350°F oven for 35 to 40 minutes. You’ll know
when it’s done when a toothpick inserted in the middle comes out clean. Let rest
for 10 minutes. Serve warm. My wife prefers her frittata
with whipped avocado cream. I prefer a little sour cream, spicy salsa, and some
chives. Deeeelicious! There you have it folks! My Mushroom and Spinach Frittata.
An easy way to make breakfast or brunch the best meal of the day. I hope you
enjoyed this video. If you did, please like and consider subscribing. Thanks for
watching and I’ll see you next time!

26 thoughts on “Mushroom and Spinach Frittata – Best Breakfast or Brunch – Low Carb Keto Quiche Recipe

  1. Another winner! I couldn’t have lost 30 lbs on keto without your recipes. I don’t have the imagination to come up with the varied recipes here and I certainly would have quit just out of boredom from meat and salad. Thanks so much. I’m in maintenance now but your recipes are so delicious I make them all the time.

  2. I have been watching you for a while. You are my "go to" guy now! I love all your recipes and how you teach. This frittata is wonderful! 🙂

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