Spinach & Mushroom Frittata

Ingredients

1 tbsp avocado oil + additional for greasing

⅓ cup chopped yellow onion

• 1 cup sliced mushrooms

• 1 cup baby spinach

• 1 clove of garlic, minced

• ½ tsp ground black pepper

• ¼ tsp sea salt

• 8 large eggs

• 2 TBSP coconut milk

• pesto or pico de gallo, optional

Preparation

preheat the oven to 350°F. Grease an 8 x 8-inch baking dish with oil. Set aside.

In a large skillet on medium-high, heat oil. Add onion and sauté for 4 minutes. Add mushrooms and kale and cook 4 minutes more. Add garlic, pepper, and salt and cook 30 seconds more, until garlic is fragrant. Transfer to baking dish. In a medium bowl, whisk eggs and Parmesan, then pour over vegetables Bake for 20 minutes. When cool, cut into 8 slices (2 slices per serving). Top with pesto or pico de gallo before serving.