Breakfast Frittata with Mushrooms, Spinach and Cottage Cheese

Breakfast & Brunch
Prep   5 min
Cook   10 min

Try this frittata cold with a salad for lunchtimes, too!

  • Eggs, raw, 1 50g egg(s)
  • Egg white, raw, 2 egg white(s)
  • Olive oil spray, 1 spray(s)
  • Garlic, 1 clove(s), small
  • Mushrooms, 1 cup(s) sliced
  • Baby spinach, 1 cup(s)
  • Black pepper, ground, 1 pinch(s)
  • Mixed grain bread, 1 slice(s), toasted
  • Table salt, 1 pinch(s)
  • Basil, ¼ cup(s)
  • Cottage cheese, low fat, 50 g


Whisk the egg and egg whites in a small bowl. Set aside.

Heat a small, non-stick frying pan over a medium head and lightly spray with olive oil spray. Add the garlic, mushrooms and 1 tbs of water and cook for 2-3 minutes or until softened. Add the baby spinach, basil and a pinch of salt and pepper and cook, stirring, for 1 minute or until spinach is wilted. Pour over the egg mixture, cover with a lid and cook for 3-4 minutes, or until the egg is just set. Scatter over the cottage cheese and serve with wholemeal toast.

Nutrition facts per serve
Makes 1 serve

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0.7
Bread & Cereals0.8
Healthy Fats & Oils0
Protein26.6 g
Total fat9.8 g
- Saturated fat3.1 g
Total carbohydrates20.2 g
- Total sugars4.1 g
Fibre4.5 g
Sodium828 mg