Food Friday: Spinach Frittata with Wheat Germ, Mushroom and Goat Cheese Recipe

This Mother’s Day instead of the usual for breakfast why not try an healthier option made with Wheat Germ?

Now I know what your thinking, wheat germ?! But you'll be surprised to find that there's lots of recipes using wheat germ as a focal point, or as a sub for less nutritious ingredients.

Spinach Frittata with Wheat Germ, Mushroom and Goat Cheese Recipe

For example this Spinach Frittata with Wheat Germ, Mushroom and Goat Cheese recipe uses Kretschmer Wheat Germ for delicious brunch dish everyone can enjoy.

Serves 4

2 teaspoons olive oil, divided
1/2 small red onion, sliced (about 3/4 cup)
1 cup sliced mushrooms
3/4 cup frozen chopped spinach, thawed, drained and squeezed
1/4 cup Kretschmer Original Toasted Wheat Germ
1/4 teaspoon salt, divided
Freshly ground black pepper, to taste
4 large eggs
4 egg whites
2 ounces soft goat cheese, broken up into small pieces

  • Preheat oven to 350° F.
  • Heat 1 teaspoon olive oil in 10-inch oven-proof nonstick pan over medium-high heat.
  • Add onion and cook until just softened, 2 to 3 minutes. Add mushrooms and cook another 2 to 3 minutes.
  • Add spinach and toss for a minute or two to heat through, then remove from heat and allow vegetables to cool slightly. Stir in wheat germ and 1/8 teaspoon salt and pepper to taste.
  • Meanwhile, beat eggs and egg whites in bowl. Add in cooled spinach and wheat germ mixture, followed by goat cheese, 1/4 teaspoon salt and pepper.
  • Wipe out pan and return to stove on medium heat, adding remaining 1 teaspoon oil. Once hot, pour in egg mixture. Stir gently with spatula until egg starts to set at bottom, about 1 minute.
  • Place pan in preheated oven for 10 to 12 minutes or until eggs are cooked through.
  • Remove pan from oven carefully—handle will be hot. Slide frittata onto plate and serve.
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