Versatile frittata boosts vitamin D

Frittatas are super breakfast or dinner options. You can enjoy them right away, or as leftovers, warm or cold.

A frittata might help prevent a vitamin D deficiency, now that several companies are including it in their eggs. Each 53-gram Golden D egg, for instance, contains three times more vitamin D than a regular egg. To boost your vitamin D intake, try this recipe.

Rosie’s Sunshine Mushroom

Spinach Frittata

1 tbsp. (15 ml) extra-virgin olive oil 3 tbsp. (45 ml) finely chopped shallots 2 cups (500 ml) sliced mushrooms 2 cups (500 ml) chopped fresh spinach 6 eggs 1/4 cup (50 ml) freshly grated Parmesan cheese (optional) 1/4 tbsp. (1 ml) salt 1/4 tbsp. (1 ml) freshly ground pepper

Heat oven to 350 F (180 C). Prepare an 8-cup (1.9 L) casserole dish (or 8 by 8 in. or 20 by 20 cm) with vegetable oil spray.

In a large skillet over medium, heat oil; add shallots and sauté until soft, about 3 minutes. Add mushrooms and sauté another 3 minutes. Add spinach and sauté another 2 minutes; set aside to cool.

In a large bowl, beat eggs; stir in cheese, if using, and salt and pepper. Add cooled vegetable mixture and stir until mixed. Pour mixture into casserole and bake for about 30 minutes or until top is lightly browned. Wait 10 minutes, then cut.

Makes 4 servings.

Nutrition info per serving with

cheese: 199 calories; 12 g total fat (4 g saturated fat); 229 mg sodium; 6 g carbohydrate; 2 g fibre; 15 g protein.

Nutrition info per serving without cheese: 170 calories; 11 g total fat (3 g saturated fat); 189 mg sodium; 6 g carbohydrate; 2 g fibre; 12 g protein. Recipe created by Rosie Schwartz

for Golden D Eggs.