This frittata is so easy to make and it’s filled with mushrooms, spinach, sweet potatoes, and delicious basil pesto! It’s perfect for meal prep too!
This is something I make nearly EVERY single week for meal prep. I love it SO much. I love getting in a bunch of veggies, greens, protein, good carbs, and healthy fats after my early morning workouts, and this provides just that. I used to sauté a bunch of vegetables and egg whites in the morning and make an egg/veggie scramble, but these days, I’m short on time in the mornings. This frittata completely solves that issue. I make it on Sundays, portion it out, and keep it in the fridge. I top it with avocado sometimes, or serve it with a piece of avocado or peanut butter toast if I need extra fuel. Which is often.
I know this may not be the prettiest thing ever, but I can’t tell you how delicious it is. And customizable. This is one of my favorite combinations, but you can substitute/add onions, zucchini, sautéed peppers, red potatoes, kale, arugula, or really whatever you have on hand! Bacon and/or or sausage would be fabulous too.
I absolutely love the earthy mushrooms with the sweetness of the potatoes and garlicky herbiness of the pesto. Match made in heaven I tell you.
The pesto totally makes it. I’m pretty sure garlicky herby pesto makes everything delicious.
I have made this recipe without pesto, and it’s delicious don’t get me wrong, but the pesto just adds that special touch. I used a homemade basil pistachio pesto, but feel free to use your favorite recipe, or even store bought.
Extra pesto and avocado on top is highly recommended. Do it!
Pesto Mushroom Sweet Potato Spinach Frittata
This frittata is so easy to make and it's filled with mushrooms, spinach, sweet potatoes, and delicious basil pesto! It's perfect for meal prep too!
- 10 ounces baby portobello (cremini) mushrooms, sliced
- 2 teaspoons olive oil
- 3 ounces baby spinach
- 4 large eggs
- 1 1/2 cups liquid egg whites (I use the natural organic egg whites in the carton, not the weird fake stuff)
- 1 1/2 cups diced roasted sweet potatoes (or use whatever leftover potatoes or veggies you have on hand)
- 3 tablespoons of your favorite pesto
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 375℉. Liberally grease a 10 inch cast iron skillet or baking dish with coconut oil or cooking spray.
Preheat a large skillet to medium-high heat and add olive oil. Add mushrooms and sauté for 5-6 minutes or until golden. Add the spinach and stir until just wilted. Remove from heat. Season with a pinch of salt and pepper. Set aside to cool slightly.
In a large bowl, whisk together the eggs and egg whites until combined. Add the sweet potatoes, pesto, and mushrooms and peppers once slightly cooled. Add the salt and pepper and whisk again to combine. Pour mixture into skillet or baking dish and bake for 25-30 minutes until eggs are set and slightly golden on the edges. Serve with extra pesto and avocado!