Spinach and Mushroom Frittata

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.

Category Breakfast Lunch Main
Cuisine Paleo
Skill Level Moderate
Cooking Method Baking
Yields 6 Servings
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

  1. Preheat oven to 350 degrees F.
  2. Beat the eggs with the coconut milk.
  3. In a large oven-proof skillet, melt the butter over medium heat.
  4. Add the mushrooms and spinach and cook for 2 minutes.
  5. Add the garlic, cook for an additional minute.
  6. Season with salt and pepper.
  7. Pour the eggs into the skillet and cook for about 5 minutes.
  8. Turn off heat and transfer pan to oven.
  9. Bake for 10-15 minutes, until eggs are set.
  10. 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 0/5 based on 0 customer reviews

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