Spinach and Mushroom Frittata

Category,

Brunch anyone?

Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins

 10 Eggs
 ¼ cup Coconut Milk
 3 tbsp Butter
 1 cup Sliced Mushrooms
 4 cups Chopped Spinach
 2 Garlic Cloves (minced)
 Sea Salt and Fresh Ground Black Pepper (to taste)

1

Preheat oven to 350 degrees F.

2

Beat the eggs with the coconut milk. Set aside.

3

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.

4

Pour the eggs into the skillet and cook for about 5 minutes. Turn off heat and transfer pan to oven.

5

Bake for 10-15 minutes, until eggs are set. Cool slightly before serving.

Ingredients

 10 Eggs
 ¼ cup Coconut Milk
 3 tbsp Butter
 1 cup Sliced Mushrooms
 4 cups Chopped Spinach
 2 Garlic Cloves (minced)
 Sea Salt and Fresh Ground Black Pepper (to taste)

Directions

1

Preheat oven to 350 degrees F.

2

Beat the eggs with the coconut milk. Set aside.

3

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.

4

Pour the eggs into the skillet and cook for about 5 minutes. Turn off heat and transfer pan to oven.

5

Bake for 10-15 minutes, until eggs are set. Cool slightly before serving.

Spinach and Mushroom Frittata