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Spinach and Mushroom Frittata

Course Breakfast, Lunch, Main Dish
Cuisine Paleo
Prep Time 45 minutes
Total Time 45 minutes
Servings 6


  • 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


  1. Preheat oven to 350 degrees F. Beat the eggs with the coconut milk.
  2. 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.
  3. Pour the eggs into the skillet and cook for about 5 minutes. Turn off heat and transfer pan to oven.
  4. Bake for 10-15 minutes, until eggs are set. Cool slightly before serving.