Enjoy this Jillian Michaels spinach frittata recipe with potatoes peppers and feta anytime of day to stay on your meal plan or to simply eat healthy.
To make this delicious recipe from Jillian Michael’s turn your broiler on to low with the rack about four inches from the broiler.
Heat a cast iron skillet or other ovenproof nonstick skillet over low heat. An 8 to 10-inch pan will work best.
Add the damp spinach from being rinsed to the pan, cover and cook about one minute until the leaves just start to wilt.
Transfer to a colander and squeeze out excess fluid with tongs and wipe the skillet clean.
Add the olive oil to the clean skillet and heat over medium heat. Add the onion and salt and cook two minutes or so until the onion begins to soften. Add the mushrooms and cook about two minutes.
Stir in the potato and pepper, cover and cook an additional five to eight minutes until the potato is tender. It will still be firm so don’t worry!
In a separate medium mixing bowl whisk the eggs until slightly beaten and then stir in the extra spinach, feta, oregano, and black pepper.
Monitor the potato mixture and when cooked, pour the egg mixture evenly over the top. Cook until the eggs are set around the edges which should take ten minutes or so. Then place the skillet under the broiler for one to two minutes. You want the spinach frittata to be puffy and slightly browned.
This spinach frittata is best served warm and is an excellent source of protein to help you lose weight, tone your body and refuel after Jillian Michaels workouts. While many may think of this as a Jillian Michael breakfast idea, it is also a great healthy lunch option.