Light Mushroom Spinach Frittata Pie

Light Mushroom Spinach Frittata Pie Recipe

A skinny frittata pie which is full flavour and loaded with goodness. The oats cook through to make the pie wholesome and hold shape too. Use any seasonal vegetables. Roasted bell peppers, sun dried tomatoes, beet greens, zucchini would all work well here. The recipe can be easily doubled as any leftover frittata is good as a tiffin option, or over toast the next day.

Cooking time
30 min


    • 1 egg
    • 4 egg whites
    • 1 packet Saffola Masala Oats Chinese
    • 1 teaspoon oil
    • 1 red onion, finely chopped
    • 3 cloves garlic, chopped
    • 1 teaspoon red chili, finely chopped 
    • 1 cup mushrooms, finely sliced
    • 1/2 teaspoon salt
    • 1 teaspoon Worcestershire sauce
    • 1/2 cup spinach, chopped
    • 1/4 cup grated low-fat cheddar
    • Fresh coriander to sprinkle over

How to make Light Mushroom Spinach Frittata Pie

    • In a large bowl, beat the egg and egg whites. Stir in the feta and Saffola Masala Oats
    • Heat the oil over medium heat in a 6" non-stick heavy bottom pan or cast iron skillet. Add the onion and garlic and saute 2-3 minutes until fragrant
    • Add the red chili flakes, mushrooms and 1/2 teaspoon salt and cook over high heat until the liquid evaporates
    • Stir in the Worcestershire sauce and spinach. Saute until the spinach wilts
    • Whisk egg mixture again, and pour over the mushroom spinach mix, cooking over low heat until the bottom is set firm, about 7-9 minutes
    • Slide out gently onto a large plate, invert onto another plate and slide it back into the pan to cook the other side
    • Sprinkle cheese and fresh coriander on top. Cook for another 5-7 minutes, then stand for 10 minutes before serving


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Mushroom frittata

Nice and easy recipe.I guess you have forgotten to mention feta cheese in the ingredients. I will try soon.

Sep 15, 2016

Average: 5 (1 vote)
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