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.