Fuel Your Body with These 10 Easy Protein Dinner Ideas: Delicious and Nutritious Recipes for a Healthy Lifestyle

1. Grilled Chicken with Quinoa Salad:

​

---

Start your protein-packed dinner with a refreshing grilled chicken salad. Marinate chicken breasts with your favorite herbs and spices, then grill to perfection. Toss the grilled chicken with a bed of nutrient-rich quinoa, fresh vegetables, and a light vinaigrette dressing for a satisfying and wholesome meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup quinoa, cooked
• 4 cups mixed salad greens (lettuce, spinach, arugula, etc.)
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 bell pepper, thinly sliced (any color)
• 1/4 red onion, thinly sliced
• Fresh herbs (such as parsley or cilantro), chopped (for garnish)

For the Chicken Marinade:

• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste

For the Vinaigrette Dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Marinate the Chicken: In a bowl, whisk together olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper. Coat the chicken breasts with the marinade, ensuring they are well-covered. Let them marinate for at least 30 minutes.
2. Preheat the Grill: Preheat your grill to medium-high heat.
3. Grill the Chicken: Grill the marinated chicken breasts for 6-8 minutes per side or until they reach an internal temperature of 165°F (74°C) and have beautiful grill marks. Allow the chicken to rest for a few minutes before slicing.
4. Prepare the Quinoa: While the chicken is grilling, cook the quinoa according to package instructions. Fluff the quinoa with a fork and let it cool slightly.
5. Assemble the Salad: In a large bowl, combine the cooked quinoa, mixed salad greens, sliced cucumber, cherry tomatoes, bell pepper, and red onion.
6. Slice the Grilled Chicken: Slice the grilled chicken breasts into thin strips.
7. Make the Vinaigrette Dressing: In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
8. Toss and Dress the Salad: Drizzle the vinaigrette dressing over the salad and toss everything together to coat evenly. Add the sliced grilled chicken on top.
9. Garnish and Serve: Garnish the grilled chicken salad with fresh herbs of your choice, such as chopped parsley or cilantro.
10. Enjoy a Wholesome Meal:​ Serve the grilled chicken salad with quinoa immediately for a refreshing, protein-packed dinner that's not only delicious but also nourishing and satisfying.

Tips:

• Customize your salad with additional toppings like avocado slices, feta cheese, or nuts for extra flavor and texture.
• Feel free to adjust the vinaigrette ingredients to suit your taste preferences.

​Nutrition Information (Per Serving):

• Calories: Approximately 400 kcal
• Protein: 25g
• Fat: 20g
• Carbohydrates: 30g
• Fiber: 5g
• Sugar: 4g

---

2. Salmon and Asparagus Foil Packets

Embrace the simplicity of foil packet dinners with this easy-to-make salmon and asparagus recipe. Season salmon fillets with lemon, garlic, and herbs, then place them on a bed of asparagus. Seal the ingredients in a foil packet and bake for a delicious, low-maintenance dinner that's rich in omega-3 fatty acids.

Ingredients:

• 4 salmon fillets
• 1 bunch of fresh asparagus, trimmed
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, sliced
• 2 teaspoons dried dill
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). This recipe is perfect for both baking and grilling.
2. Prepare the Foil Packets: Tear four sheets of aluminum foil, each large enough to wrap a salmon fillet and asparagus. Place a handful of trimmed asparagus in the center of each foil sheet.
3. Season the Salmon: Season each salmon fillet with salt, pepper, and dried dill. Place the seasoned salmon fillets on top of the bed of asparagus.
4. Add Aromatics: Distribute minced garlic evenly over the salmon fillets. Place lemon slices on top of each fillet, allowing the citrusy flavor to infuse into the salmon and asparagus.
5. Drizzle with Olive Oil: Drizzle each salmon fillet and the asparagus with olive oil. This not only adds a rich flavor but also helps keep the salmon moist during cooking.
6. Seal the Foil Packets: Fold the sides of the foil over the salmon and asparagus, creating a tight seal. Ensure that the packets are well-sealed to trap the flavors and juices inside.
7. Bake or Grill: Place the foil packets on a baking sheet or directly on the grill grates. Bake in the preheated oven for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork. If grilling, cook for a similar duration, adjusting for your grill's temperature.
8. Serve and Garnish: Carefully open the foil packets, and transfer the salmon and asparagus to serving plates. Sprinkle with fresh chopped parsley for a burst of color and additional freshness.
9. Enjoy: Serve your Salmon and Asparagus Foil Packets immediately, and savor the delicious, omega-3 rich flavors. Pair with your favorite side dishes like quinoa, rice, or a fresh salad.

Nutrition Information (Per Serving):

• Calories: Approximately 350 kcal
• Protein: 30g
• Fat: 20g
• Carbohydrates: 10g
• Fiber: 4g
• Sugar: 3g
• Omega-3 Fatty Acids: Varies based on salmon type, generally a good source.

---

3. Vegetarian Chickpea Stir-Fry

For a meatless protein option, try a colorful chickpea stir-fry. Sauté chickpeas with an assortment of vibrant vegetables like bell peppers, broccoli, and snap peas. Add your favorite stir-fry sauce and serve over brown rice or quinoa for a plant-powered protein boost.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 cup snap peas, trimmed
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup or honey
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon vegetable oil
• 4 cups cooked brown rice or quinoa
• Sesame seeds (for garnish)
• Green onions, sliced (for garnish)

Instructions:

1. Prepare Chickpeas: Drain and rinse chickpeas thoroughly. Pat them dry with a paper towel to remove excess moisture.
2. Sauté Chickpeas: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chickpeas and sauté for 5-7 minutes until they start to turn golden brown and develop a slightly crispy texture. Set aside.
3. Prepare Vegetables: In the same skillet, add a bit more oil if needed. Sauté bell peppers, broccoli, and snap peas until they are tender-crisp but still vibrant in color.
4. Combine Chickpeas and Vegetables: Return the sautéed chickpeas to the skillet with the vegetables. Toss everything together to ensure an even distribution.
5. Prepare Stir-Fry Sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup (or honey), minced garlic, and grated ginger.
6. Add Sauce to Stir-Fry: Pour the stir-fry sauce over the chickpeas and vegetables. Toss to coat evenly and let it simmer for an additional 2-3 minutes until everything is well heated through.
7. Serve Over Rice or Quinoa: Divide the chickpea stir-fry mixture over cooked brown rice or quinoa on individual plates or bowls.
8. Garnish and Enjoy: Sprinkle sesame seeds and sliced green onions over the stir-fry for added flavor and presentation.
9. Plant-Powered Protein Boost: Enjoy your Colorful Chickpea Stir-Fry as a nutritious and meatless protein option that's packed with plant-powered goodness.

​Nutrition Information (Per Serving):​

• Calories: Approximately 400 kcal
• Protein: 15g
• Fat: 12g
• Carbohydrates: 60g
• Fiber: 10g
• Sugar: 9g

---

4.  Turkey and Veggie Skewers:

Elevate your dinner with turkey and veggie skewers. Alternate lean turkey chunks with colorful bell peppers, cherry tomatoes, and red onions on skewers. Grill or bake for a flavorful and protein-rich dish that's perfect for gatherings or a cozy night at home.

Ingredients:

• 1.5 lbs lean turkey breast, cut into 1-inch cubes
• 2 red bell peppers, cut into chunks
• 2 yellow bell peppers, cut into chunks
• 1 pint cherry tomatoes
• 1 large red onion, cut into chunks
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes before threading)

Instructions:

1. Prepare Turkey and Vegetables: Cut the turkey breast into 1-inch cubes, and chop the bell peppers and red onion into chunks. Set aside.
2. Prepare Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling or baking.
3. Assemble Skewers: Thread the turkey chunks onto the skewers, alternating with chunks of red and yellow bell peppers, cherry tomatoes, and red onion.
4. Prepare Marinade: In a small bowl, whisk together olive oil, dried oregano, smoked paprika, garlic powder, salt, and pepper to create a flavorful marinade.
5. Marinate Skewers: Brush the turkey and veggie skewers with the prepared marinade, ensuring an even coating on all sides. Allow them to marinate for at least 15-30 minutes to enhance the flavors.
6. Grill or Bake:
   • Grill: Preheat the grill to medium-high heat. Place the skewers on the grill and cook for 10-15 minutes, turning occasionally until the turkey is cooked through and the veggies are slightly charred.
   • Bake: Preheat the oven to 400°F (200°C). Place the skewers on a lined baking sheet and bake for 20-25 minutes or until the turkey is fully cooked.
7. Serve and Enjoy: Remove the turkey and veggie skewers from the grill or oven. Arrange them on a platter and serve hot. These skewers are perfect for gatherings or a cozy night at home.
8. Pair with Sides: Enjoy the turkey and veggie skewers with your favorite sides, such as a quinoa salad, couscous, or a refreshing tzatziki sauce.
9. Protein-Rich Delight: Indulge in this flavorful and protein-rich dish, perfect for elevating your dinner with a delightful combination of lean turkey and colorful veggies.

​Nutrition Information (Per Serving):

• Calories: Approximately 300 kcal
• Protein: 30g
• Fat: 12g
• Carbohydrates: 15g
• Fiber: 4g
• Sugar: 8g

---

 Learn what to eat before you workout Here

---

5. Lentil and Vegetable Soup:

Warm up with a hearty lentil and vegetable soup. Loaded with protein-packed lentils, carrots, celery, and tomatoes, this comforting soup is not only nutritious but also easy to prepare in large batches for convenient leftovers throughout the week.

Ingredients:

• 1 cup dry brown or green lentils, rinsed and drained
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, undrained
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, celery, and garlic. Sauté until the vegetables are softened and the onions are translucent.
2. Add Lentils: Add rinsed and drained lentils to the pot. Stir well to combine with the sautéed vegetables.
3. Season the Soup:Sprinkle ground cumin, smoked paprika, dried thyme, salt, and pepper over the vegetables and lentils. Stir to coat the ingredients with the aromatic spices.
4. Add Tomatoes and Broth: Pour in the undrained diced tomatoes and vegetable broth. Add the bay leaf for an extra depth of flavor.
5. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes or until the lentils are tender.
6. Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or spices to suit your preference.
7. Serve and Garnish: Ladle the hearty lentil and vegetable soup into bowls. Garnish each serving with fresh chopped parsley for a burst of freshness.
8. Store for Leftovers: This soup is ideal for making in large batches. Allow it to cool completely before storing in airtight containers in the refrigerator. Reheat individual portions as needed throughout the week.
9. Pair with Bread: Serve the soup with a side of crusty bread or a whole-grain roll for a complete and satisfying meal.
10. Nourishing and Convenient:

• Enjoy the warmth and comfort of this hearty lentil and vegetable soup, packed with protein and nutrients. Perfect for chilly nights or as a convenient option for lunch or dinner throughout the week.

​Nutrition Information (Per Serving):

• Calories: Approximately 250 kcal
• Protein: 15g
• Fat: 5g
• Carbohydrates: 40g
• Fiber: 15g
• Sugar: 8g

---

6. Shrimp and Quinoa Stir-fry

Seafood lovers, rejoice! Whip up a quick shrimp and quinoa stir-fry by sautéing shrimp with colorful vegetables and cooked quinoa. Season with soy sauce, ginger, and garlic for a flavorful and protein-rich dinner that's ready in a flash.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup quinoa, cooked
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup broccoli florets
• 2 carrots, julienned
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 2 teaspoons fresh ginger, grated
• 3 cloves garlic, minced
• 1 teaspoon honey or maple syrup
• Sesame seeds (for garnish)
• Green onions, sliced (for garnish)

Instructions:

1. Prepare Shrimp: In a large skillet or wok, heat olive oil over medium-high heat. Add shrimp and cook for 2-3 minutes per side or until they turn pink and opaque. Remove shrimp from the skillet and set aside.
2. Sauté Vegetables: In the same skillet, add a bit more oil if needed. Sauté red and yellow bell peppers, broccoli, and julienned carrots until they are tender-crisp but still vibrant in color.
3. Add Shrimp and Quinoa: Return the cooked shrimp to the skillet with the sautéed vegetables. Add the pre-cooked quinoa to the mixture.
4. Prepare Stir-Fry Sauce: In a small bowl, whisk together soy sauce, sesame oil, grated ginger, minced garlic, and honey (or maple syrup).
5. Add Sauce to Stir-Fry: Pour the stir-fry sauce over the shrimp, vegetables, and quinoa. Toss everything together to ensure an even coating. Cook for an additional 2-3 minutes until everything is well heated through.
6. Garnish and Serve: Sprinkle sesame seeds and sliced green onions over the shrimp and quinoa stir-fry for added flavor and a touch of freshness.
7. Serve Hot: Transfer the shrimp and quinoa stir-fry to a serving platter or individual plates. Serve immediately, ensuring that the dish is hot and flavorful.
8. Enjoy the Quick Delight: Indulge in the delightful flavors of this shrimp and quinoa stir-fry, a quick and protein-rich dinner that's perfect for seafood lovers and those craving a satisfying meal in a flash.
9. Customize as Desired: Feel free to customize the stir-fry with additional vegetables, such as snap peas or water chestnuts, to suit your taste preferences.

​Nutrition Information (Per Serving):

• Calories: Approximately 350 kcal
• Protein: 25g
• Fat: 10g
• Carbohydrates: 40g
• Fiber: 6g
• Sugar: 5g

---

​7. Eggplant and Chickpea Curry:

Experience the exotic flavors of a vegetarian eggplant and chickpea curry. Simmer eggplant, chickpeas, and tomatoes in a fragrant blend of curry spices and coconut milk. Serve over brown rice or with whole-grain naan for a satisfying and protein-packed meal.

Ingredients:

• 1 large eggplant, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes, undrained
• 1 can (14 oz) coconut milk
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon vegetable oil
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked brown rice or whole-grain naan (for serving)

Instructions:

1. Prepare Vegetables: Heat vegetable oil in a large pot over medium heat. Add chopped onions and garlic, sauté until softened and fragrant.
2. Add Spices: Add curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper to the pot. Stir well to coat the onions and garlic with the aromatic spices.
3. Sauté Eggplant: Add diced eggplant to the pot. Sauté for 5-7 minutes until the eggplant begins to soften.
4. Combine Chickpeas and Tomatoes: Add chickpeas and undrained diced tomatoes to the pot. Stir to combine all the ingredients.
5. Pour in Coconut Milk: Pour coconut milk into the pot, stirring to create a rich and creamy curry base.
6. Simmer the Curry: Bring the curry to a gentle simmer. Cover the pot and let it simmer for 20-25 minutes, or until the eggplant is tender and the flavors are well melded.
7. Season to Taste: Season the curry with salt and pepper to taste. Adjust the spice levels if needed by adding more cayenne pepper.
8. Serve Over Rice or with Naan: Spoon the vegetarian eggplant and chickpea curry over cooked brown rice or alongside whole-grain naan for a complete and satisfying meal.
9. Garnish and Enjoy: Garnish the curry with fresh chopped cilantro for a burst of color and additional flavor.
10. Delight in Exotic Flavors: Experience the exotic flavors of this vegetarian eggplant and chickpea curry, a hearty and protein-packed meal that's perfect for those seeking a satisfying meatless option.

​Nutrition Information (Per Serving):

• Calories: Approximately 400 kcal
• Protein: 12g
• Fat: 22g
• Carbohydrates: 45g
• Fiber: 15g
• Sugar: 10g

---

8. Beef and Broccoli Stir-Fry:

Classic and savory, a beef and broccoli stir-fry is a timeless favorite. Sauté lean beef strips with broccoli florets in a savory soy-ginger sauce. Serve over brown rice or cauliflower rice for a protein-rich twist on this beloved dish.

Ingredients:

• 1 lb lean beef sirloin or flank steak, thinly sliced
• 4 cups broccoli florets
• 1/2 cup low-sodium soy sauce
• 3 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 2 teaspoons cornstarch
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• Sesame seeds (for garnish)
• Sliced green onions (for garnish)
• Cooked brown rice or cauliflower rice (for serving)

Instructions:

1. Prepare Beef: In a bowl, mix thinly sliced beef with soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, and cornstarch. Allow the beef to marinate for at least 15-30 minutes.
2. Sauté Beef Strips: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated beef strips and cook for 2-3 minutes until browned and cooked through. Remove the beef from the pan and set aside.
3. Sauté Vegetables: In the same pan, add a bit more oil if needed. Sauté minced garlic and grated ginger until fragrant. Add broccoli florets to the pan and stir-fry for 3-4 minutes until they are tender-crisp.
4. Combine Beef and Broccoli: Return the cooked beef to the pan with the sautéed broccoli. Toss everything together to combine evenly.
5. Prepare Stir-Fry Sauce: In a small bowl, whisk together sesame oil, soy sauce, oyster sauce, hoisin sauce, and rice vinegar. Pour the sauce over the beef and broccoli, ensuring even coating.
6. Simmer and Thicken: Allow the beef and broccoli to simmer in the sauce for an additional 2-3 minutes. The sauce will thicken slightly.
7. Serve Over Rice: Spoon the beef and broccoli stir-fry over cooked brown rice or cauliflower rice for a healthier, low-carb option.
8. Garnish and Enjoy: Garnish the stir-fry with sesame seeds and sliced green onions for added flavor and visual appeal.
9. Experience the Timeless Delight:​ Enjoy the classic and savory flavors of this beef and broccoli stir-fry, a timeless favorite that combines tender beef, crisp broccoli, and a flavorful sauce. The perfect protein-rich dish for a satisfying and delicious meal.

​Nutrition Information (Per Serving):

• Calories: Approximately 400 kcal
• Protein: 30g
• Fat: 15g
• Carbohydrates: 35g
• Fiber: 5g
• Sugar: 10g

---

9. Stuffed Bell Peppers with Turkey and Quinoa:

​Turn ordinary bell peppers into a protein powerhouse by stuffing them with a mixture of lean ground turkey, cooked quinoa, black beans, and diced tomatoes. Bake until the peppers are tender, and enjoy a nutritious and satisfying dinner.

Ingredients:

• 4 large bell peppers (any color), halved and seeds removed
• 1 lb lean ground turkey
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes, drained
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro, chopped (for garnish)
• Greek yogurt or sour cream (optional, for serving)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare Bell Peppers: Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them in a baking dish, cut side up.
3. Prepare Filling: In a large skillet, cook chopped onions and minced garlic over medium heat until softened. Add ground turkey and cook until browned.
4. Add Quinoa and Black Beans: Stir in cooked quinoa, black beans, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Mix the ingredients thoroughly, allowing the flavors to meld.
5. Stuff Bell Peppers: Spoon the turkey and quinoa mixture into each bell pepper half, pressing down gently to pack the filling.
6. Bake: Sprinkle shredded cheese over the stuffed bell peppers. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
7. Broil for Crispy Top (Optional): If desired, remove the foil and broil the stuffed bell peppers for an additional 3-5 minutes or until the cheese is bubbly and golden brown.
8. Garnish and Serve: Remove the stuffed bell peppers from the oven and let them cool for a few minutes. Garnish with fresh chopped cilantro.
9. Serve with Greek Yogurt or Sour Cream (Optional): Serve the stuffed bell peppers with a dollop of Greek yogurt or sour cream for an extra creamy touch.
10. Enjoy the Protein-Packed Delight: Dive into these protein-packed stuffed bell peppers with turkey and quinoa, a nutritious and satisfying dinner that transforms ordinary ingredients into a flavorful and wholesome meal.

Nutrition Information (Per Serving, 2 halves):

• Calories: Approximately 400 kcal
• Protein: 30g
• Fat: 15g
• Carbohydrates: 35g
• Fiber: 8g
• Sugar: 5g

---

10. Mushroom and Spinach Frittata:

 Opt for a protein-packed breakfast-for-dinner option with a mushroom and spinach frittata. Whisk together eggs, sautéed mushrooms, spinach, and feta cheese, then bake until the frittata is golden brown. This versatile dish is not only delicious but also a great way to use up leftover vegetables.

Ingredients:

• 8 large eggs
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried thyme (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Sauté Mushrooms and Onions: In an oven-safe skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add sliced mushrooms and cook until they release their moisture and become golden brown.
3. Add Garlic and Spinach: Stir in minced garlic and chopped spinach. Cook for an additional 2-3 minutes until the spinach wilts. Season with salt and pepper.
4. Whisk Eggs: In a bowl, whisk together eggs until well beaten. Season the eggs with salt, pepper, and dried thyme if using.
5. Combine Eggs, Vegetables, and Feta: Pour the whisked eggs into the skillet over the sautéed vegetables. Sprinkle crumbled feta cheese evenly across the mixture.
6. Cook on Stovetop: Cook on the stovetop for 2-3 minutes, gently stirring to allow the eggs to set around the edges.
7. Bake in the Oven: Transfer the skillet to the preheated oven. Bake for 15-20 minutes or until the frittata is set in the middle and golden brown on top.
8. Broil for a Crispy Finish (Optional): If desired, turn on the broiler for the last 2 minutes to give the top of the frittata a slightly crispy finish.
9. Garnish and Serve: Remove the mushroom and spinach frittata from the oven. Garnish with fresh chopped parsley for a burst of color and added freshness.
10. Slice and Enjoy:​ Allow the frittata to cool for a few minutes, then slice into wedges. Serve hot and savor the delicious and protein-packed breakfast-for-dinner option.

Tips:

• This frittata is versatile; feel free to add other leftover vegetables, herbs, or even cooked meats for extra flavor and variety.
• Serve with a side salad or whole-grain bread for a complete and satisfying meal.

Nutrition Information (Per Serving):

• Calories: Approximately 250 kcal
• Protein: 18g
• Fat: 18g
• Carbohydrates: 5g
• Fiber: 2g
• Sugar: 2g

---

Want to Recive more healthy recipes to Your InBox?

Sign up for my free weekly newsletter!

Subscribe Here