An oven-baked egg frittata loaded with mushrooms, spinach, and parmesan. Great for feeding a crowd or meal prep.
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Preheat oven to 190C (375F).
Heat olive oil in an oven-safe skillet over medium heat.
Saute sliced mushrooms for 4 minutes until golden.
Add spinach and cook until wilted, about 1 minute.
Whisk eggs with grated parmesan, salt, and pepper.
Pour egg mixture over the vegetables in the skillet.
Cook on the stove for 2 minutes until edges begin to set.
Transfer to the oven and bake for 12-15 minutes until set and lightly golden on top.
Threonate crosses the blood-brain barrier; pairing with a meal that contains B-vitamins and omega-3 compounds the cognitive effect.
Glycinate is the best-tolerated magnesium form for sleep and stress. Take with the meal to slow absorption and avoid GI effects.
Vitamin D is fat-soluble — co-consuming with the dietary fats in this meal can roughly double absorption vs taking it on an empty stomach.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.