Spinach and Mushroom Frittata
September 3, 2018
Looking for a brunch recipe everyone will love? This easy frittata is it. Served warm or chilled, this easy dish can be made ahead for no hassle entertaining.
Prep
10 mins
Cook
35 mins
Ready-in
45 mins
Ingredients
10 eggs
1/4 cup coconut milk
3 tbsp grass-fed butter
1 cup sliced mushrooms
4 cups chopped spinach
2 cloves garlic minced
sea salt to taste
fresh ground black pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Beat the eggs with the coconut milk.
- In a large oven-proof skillet, melt the butter over medium heat.
- Add the mushrooms and spinach and cook for 2 minutes.
- Add the garlic, cook for an additional minute.
- Season with salt and pepper.
- Pour the eggs into the skillet and cook for about 5 minutes.
- Turn off heat and transfer pan to oven.
- Bake for 10-15 minutes, until eggs are set.
- Cool slightly before serving.
Nutrition Facts
Serving Size
Amount Per Serving
Calories
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Unsaturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugar
Protein
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Recipe Ratings
Rated based on 0 customer reviews
