1 tbsp Canola oil
1/2 cup Finely julienne shiitake mushrooms
1/2 cup Finely diced sweet onion
1/2 cup Finely diced red pepper
1/2 cup Finely diced zucchini
1 tsp Turmeric
Salt (to taste)
Pepper (to taste)
1/2 cup Fresh spinach leaves (stems removed)
In a 10-inch nonstick sauté pan, add the 1 tablespoon of canola oil and heat pan.
When pan becomes hot, add shiitake mushrooms and stir continuously until mushrooms begin to get light brown.
Add onion, pepper, zucchini and season to taste with salt and pepper, stirring frequently.
Once the ingredients are stirred and coated with oil, add the turmeric and sauté until vegetables are just becoming tender.
Add fresh spinach and cook until wilted.
Add beaten eggs evenly around vegetables and begin to gently fold sides inward from rim of pan where the eggs begin to cook, while tilting the pan in direction of the fold to allow the loose uncooked eggs to fill that area and cook.
Continually doing this around the pan will very quickly cook the eggs and begin to create the frittata.
Finish cooking the top of the eggs by putting the pan under a preheated broiler or by fliping the frittata over in the pan.
The pan can also go in a preheated 350 degree F oven until the eggs are done.
Plate and enjoy.
Makes 1 Frittata – Serving Size: 2 pieces
Calories: 210 Sodium: 220 mg Sugars: 5 g Cholesterol: 135 mg
Saturated Fat: .2 g Fiber: 2 g Protein: 17 g Carbohydrate: 10 g