Sautéed Spinach and Mushroom Egg White Frittata

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light, protein-packed egg white frittata with sautéed spinach and mushrooms, perfect for a healthy and satisfying brunch. This American-inspired brunch recipe (vegetarian), ready in about 25 minutes, combines egg whites, fresh spinach, button mushrooms, sliced into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 140 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 American cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 375°F (190°C). In an oven-safe skillet, heat 2 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  2. Step 2: Add 1 cup sliced button mushrooms to the skillet and cook for 4-5 minutes until they release moisture and begin to brown.
  3. Step 3: Add 3 cups fresh spinach and cook, stirring, for 2-3 minutes until wilted. Season the mixture with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: In a large bowl, whisk 8 large egg whites until slightly frothy. Pour the egg whites evenly over the vegetables in the skillet.
  5. Step 5: Sprinkle 1/4 cup grated Parmesan cheese evenly on top. Cook over medium heat without stirring for 2 minutes until the edges begin to set.
  6. Step 6: Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is fully set and lightly golden on top.
  7. Step 7: Remove from oven, garnish with 2 tbsp chopped fresh parsley, slice, and serve warm.

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