Eggs are your ally when you need a quick satisfying meal. This recipe for Spinach and Mushroom Frittata fromÂ New York Times Cooking Â pairs the ubiquitous refrigerator resident with bagged spinach and pre-sliced mushrooms, offering a nutritious and convenient meal in no time.
Eggs provide protein, as well as Vitamin D andÂ choline. Spinach is a powerhouse, loaded with beta-carotene, fiber, potassium, iron, magnesium and folate.
Mushrooms that are grown in natural light or UV light are a unique plant source of vitamin D. Most of us are running low on this important sunlight-derived Â nutrient, especially in the winter months.