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

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.

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

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Enrique Gonzalvo

All Recipes by the Enrique Gonzalvo