It’s springtime, which means we are waking up with a little more skip in our step. The mornings are warmer, the days are starting to feel longer. It’s lovely to be able to take off our jacket outside, a refreshing reminder that we’ve missed the warmth of the sun more than we realised. Spring is one of the best seasons to harvest mushrooms and spinach, so we are sharing our favourite mushroom and spinach frittata recipe. Packed full of iron, calcium, vitamin K and protein, this is a nutrient rich recipe the whole family can enjoy.
Light and fresh, yet warm and comforting, this frittata boasts immune-boosting ingredients. It’s perfect to enjoy for a weekend brunch during the change of seasons.
Mushroom and Spinach Frittata