Low-Carb Spinach Mushroom Frittata Bites


Low carb is fun because you can cook with full fat product (YES). Ian and I stuffed our faces with these and had enough energy to play racing cars for two hours. You, too can be this lucky!

Makes 12 squares or muffins

Preheat the oven to 400 degrees

1 tablespoon butter

1 small onion, chopped

2 cups sliced mushrooms

1 garlic clove, minced

1 16 oz bag frozen chopped spinach, thawed and very well drained (squeeze until almost dry)

5 eggs

3/4 cup low fat cottage cheese

1/4 cup veggie broth (or whatever broth you have on hand or milk or water)

1 tsp sea salt

2 tablespoons almond flour

1/4 cup extra sharp cheddar (or whatever cheese you’re into)

Add butter to a saute pan. Once melted, add onion and cook until lightly browned and translucent. Add mushrooms and saute until nicely browned. Add garlic and spinach (if this mixture seems super dry at any point, feel free to add a bit of broth or water). Once cooked, take off heat and allow to cool for 10-15 minutes.

In a food processor or blender, combine eggs, cheeses, almond flour, broth, and sea salt. Let mix for a moment or two and get nice and frothy. Combine cooled veggies with egg mixture and spoon into greased pan. Bake at 400 degrees for 25-30 minutes or until center is set and sides are golden brown. Enjoy!

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