My Spinach Tiger name didn’t come from my love for spinach. It was bestowed upon me in the heat of an argument with a bunch of men on a hot topic.
The only ally I had in this controversial debate showed his support when he said, “she’s a real spinach tiger.”
It made my day.
Women are often called different names when they are outspoken and passionate. I knew exactly what he meant too. Popeye used to defeat Brutus by eating spinach. You may not know this cartoon, but it was my childhood favorite. In fact at one time I was going to call my blog Pot Pie and Olive Oil, but most people wouldn’t get it. Olive Oil was Popeye’s girlfriend.
The funny thing is how much Spinach Tiger fits me. I roar in a healthy way about all good food, good restaurants, good food products, and I do eat my spinach, and kale and anything green all the time, along with ribeye steak, which I’m never giving up.
This spinach frittata recipe has no cheese like a quiche does and no meat like the classic Joe’s special, but you could add those in if you like. Bacon could be a good addition to, but for now this is a very simple recipe.
A classic combination, spinach with mushrooms is all you need to make a special spinach frittata recipe. I kept this cheese free, but you could use swiss, cheddar or gruyere.First sauté the mushrooms in a little butter.
Scramble some eggs. Add in the mushrooms, half the of the spinach. When the frittata is about half way through and ready to put in the oven, put fresh spinach on the top, which gives you this beautiful bright green.
Frittata is often forgotten or overlooked, but because it can be made in advance, it’s a great easy dinner or even something to take to lunch. The best frittata I ever ate was served at a potluck.
This spinach frittata recipe is not only easy; it’s healthy. It’s a high protein, dish and you decide what to fill it with. Check out the various frittata recipes below. I had no idea I had posted so many.
More Frittata Recipes
Spinach Frittata Recipe, Paleo Friendly
- 8 eggs well beaten
- 1 tablespoon olive oil
- 2 cups baby spinach washed, dried
- 2 cups sliced mushrooms
- gruyere or swiss cheese optional
- Preheat oven to 400 degrees.
- Saute mushrooms in cast iron pan or oven proof pan (8 inches for 8 eggs) If you want it larger, use one egg per inch of diameter of pan).
- Season eggs with salt and pepper. Add cheese if using.
- Add eggs to pan.
- Add spinach.
- Bake for 15 to 20 minutes until top is done.
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