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.
Spinach and Mushroom Frittata
- 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
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.
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