Spinach, Tomato, and Mushroom Frittata

NUT-FREE, VEGETARIAN

“Frittata” is not only fun to say, it also offers a nice change of pace from the typical preparation methods for eggs. Sticking true to its Italian roots, this frittata is sure to please all palates and preferences, thanks to the medley of spinach, tomato, and fresh basil.

Makes 3 servings

Prep time: 10 minutes

Cooking time: 20 minutes

6 large eggs, beaten

¼ teaspoon sea salt

⅛ teaspoon freshly ground black pepper

2 teaspoons chopped fresh basil

2 tablespoons coconut oil or ghee

2 garlic cloves, minced

1 cup coarsely chopped white mushrooms

2 cups baby spinach

1 medium tomato, diced

1. Preheat the oven to 375°F.

2. In a large bowl, combine the eggs, ⅛ teaspoon of the salt, the pepper, and the basil. Set aside.

3. In a medium oven-safe skillet, melt the coconut oil over medium heat. Add the garlic and mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the spinach and remaining ⅛ teaspoon salt and cook until the spinach wilts, 2 to 3 minutes. Stir in the tomato.

4. Spread the vegetables so that they cover the bottom of the skillet. Pour the egg mixture over the top and cook until the edges set, about 1 minute.

5. Transfer the skillet to the oven and bake until the eggs are set in the center, 10 to 12 minutes.

6. Slide the frittata out of the skillet onto a cutting board. Slice into wedges, then serve.

Noelle’s tip: To easily slide the frittata out of the skillet, run a silicone spatula around the edge to gently loosen it from the pan.