Spinach & Turmeric Frittata
This vibrant spinach and turmeric frittata is a nourishing, protein‑rich dish designed to support steady energy and overall wellbeing. The blend of eggs, quinoa, and black beans provides a satisfying balance of protein and fibre, while turmeric adds powerful anti‑inflammatory benefits. Colourful vegetables like mushrooms, peppers, and spinach deliver antioxidants that support immunity and hormone balance, and the creamy avocado topping brings healthy fats for satiety and blood sugar stability. It’s a wholesome, feel‑good meal that’s as energising as it is comforting.
Ingredients
- 1 tsp extra virgin olive oil
- 1 green bell pepper (thinly sliced)
- 2 cups Portobello mushrooms (sliced)
- ¼ cup red onion (thinly sliced)
- ¾ cup quinio (cooked)
- 1 cup baby spinach (roughly chopped)
- 1 cup black beans (cooked)
- ½ cup basil leaves (roughly chopped)
- 6 eggs
- 4 egg whites
- ½ cup cottage cheese
- 1 tsp turmeric
- ½ avocado (sliced)
- ¼ feta cheese (crumbled)
Instructions
- Preheat your oven to 375°F (190°C). In a large oven-safe skillet, heat the oil over medium heat. Add the bell peppers, mushrooms, and red onions. Sauté for 4-5 minutes until the vegetables are tender.
- Add the chopped spinach and cook for another 2 minutes until wilted. Remove the skillet from heat, then stir in the cooked quinoa, cooked black beans and basil. Allow to rest.
- Add eggs, egg whites, cottage cheese, turmeric, salt, and pepper in a blender. Blend until smooth, then pour over the sautéed vegetables in the skillet. Stir gently to ensure everything is evenly distributed. Top with the sliced avocado and feta cheese.
- Transfer the skillet to the preheated oven and bake for 30 – 40 minutes, or until the frittata is set in the centre and lightly golden on top. Let the frittata cool for a few minutes before slicing. Enjoy.
Notes
- Eggs: A good source of protein. Using egg whites reduces the
amount of saturated fat. - Turmeric: Thought to have anti-inflammatory benefits.
- Quinoa & Black Beans: Both add protein and fibre to this recipe.
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