Spinach and Mushroom Tortilla
Elevate your breakfast or brunch menu with this wholesome Spinach and Mushroom Tortilla, a Spanish-inspired egg dish bursting with flavor and nourishment. This quick and easy recipe combines fresh spinach, earthy mushrooms, sweet sautéed onions, and aromatic garlic, all folded into fluffy, protein-packed eggs. The tortilla is skillfully cooked for a golden, slightly crisp exterior and a tender, savory interior, making it perfect for any time of the day. With just 25 minutes from prep to plate and minimal ingredients, it's a healthy, vegetarian-friendly option that's as versatile as it is delicious. Serve it warm or at room temperature with a crisp side salad or a dollop of sour cream for a satisfying, high-protein meal. Whether you're meal-prepping or hosting brunch, this delightful spinach and mushroom tortilla is sure to impress!
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Recipe Information
Ingredients
- 6 large eggs
- 2 cups fresh spinach
- 1 cup mushrooms
- 1 medium onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Wash the spinach thoroughly and pat it dry. Slice the mushrooms thinly, dice the onion, and mince the garlic.
Crack the eggs into a large mixing bowl. Add salt and pepper, then whisk until well combined. Set aside.
Heat 1 tablespoon of olive oil in a medium non-stick skillet over medium heat. Add the onions and garlic, and sauté for 2-3 minutes until fragrant and translucent.
Add the mushrooms to the skillet and cook for 4-5 minutes until they release their moisture and begin to brown.
Add the spinach to the skillet and sauté for another 2 minutes until wilted. Remove the skillet from heat.
Transfer the cooked vegetables into the bowl with the whisked eggs. Stir to combine evenly.
Wipe the skillet clean and return it to medium heat. Add the remaining 1 tablespoon of olive oil and pour in the egg and vegetable mixture.
Cook the tortilla over medium heat for 4-5 minutes until the edges are set and the bottom is golden brown.
Carefully slide the tortilla onto a plate, then invert the skillet over the tortilla and flip it back into the pan to cook the other side. Cook for another 3-4 minutes until fully set.
Remove the tortilla from the skillet, let it cool slightly, then slice into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1895 mg | 82% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 12.1 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 281 mg | 22% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1413 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
