Spinach and Mushroom Breakfast Fritata....

SPINACH AND MUSHROOM BREAKFAST FRITATA 

(21 DAY FIX APPROVED!!!!)

2 Eggs (beaten)
Mushroom
Spinach
Almond Milk
Salsa
Olive Oil
Salt
Pepper

DIRECTIONS FOR FRITATA :

1. Heat 1 tsp plive oil in a small sauce pan
2. Beat the two eggs, add a splash of almond milk, salt and pepper
3. Slice mushrooms and add to the sauce pan, as well as the spinach, salt and pepper to taste (remember, both of these veggies SHRINK when cooked, so make sure to make enough to fill up a green container when COOKED). I always add water if liquid is needed with cooking veg. Once cooked, measure into a green container and set aside
4. Add 1 tsp olive oil into the sauce pan and heat, pour the egg mixture into the pan. Allow the underside to cook and start to firm up. Wait until most of the egg is cooked (about 4 min - give or take), but still a little raw on the top, add your veggies, put a lid on top of your pan and let cook until egg is almost done. Flip over your fritata, so that the top can get cooked (about 2 min). Make sure all the egg is cooked and transfer onto your plate.
5. Add 2 tsp salsa to the top with a sprinkle of salt and pepper. (I did not count the salsa - it is such a small amount)

To make a full meal out of it, I added grapes and 1/4 avocado as you can see in the picture!

Enjoy!