Paleo Mushroom Spinach Frittata {Whole30, Keto}

Paleo frittata baked with mushrooms, spinach, and fresh herbs for a delicious and easy breakfast! This recipe is Whole30 compliant, paleo, gluten free, and dairy free!

Sometimes you just want a mixture of comfort food and ease, and for me, this frittata totally has that covered!

Frittatas are so simple, and yet taste amazing when you use the right herbs. For this one, I combined thyme and rosemary alongside mushrooms and sautéed spinach. Wow! I’ve really been loving these warming herbs, and this combo just hit the spot!

Since it’s January, I decided to challenge myself with making a few Whole30 recipes to share with everyone. This does not mean that I’m partaking in a “Whole30 Challenge,” but I absolutely love the idea of getting people to appreciate the flavors and value of eating whole and delicious food. It’s funny because as soon as you put a label on something, people automatically freak out and associate a different feeling, emotion, flavor, and experience with the newly labelled food. You’re probably already eating a lot of different Whole30 compliant dishes, and just not labelling them!

But back to my point about making a Whole30 compliant and paleo frittata! I wanted to label this one because I know that there are people that still do follow labels and I don’t want to exclude anyone. Just because it’s Whole30 doesn’t mean a non-Whole30-er couldn’t eat it, just like just because something is vegan doesn’t mean that a non-vegan couldn’t eat it! Catch my drift? 😉

So whether or not you’re doing Whole30 or following a paleo diet, this paleo frittata is sure to hit the spot! It’s super simple and comes together in under 30 minutes- a.k.a. the perfect brunch food for that Saturday morning where you just want what you want and now!

All you do is whisk together the eggs and herbs (I love using Simply Organics for dried herbs, but fresh herbs at your market will do just fine!) and pour over sautéed veggies. I’ve been on a mushroom kick (did you know that they’re chock full of vitamin D? MAJOR for these winter months that we’re not seeing a lot of sun!), so I paired them with some spinach. Feel free to add in a different veggie if you’d like!

Then you just bake and watch! The only trick with a frittata is that you don’t want to overcook it. Overcook a frittata and it’s likely to turn out very spongey and less fluffy. Not so appetizing, but definitely still edible! You just want to make sure that the middle of your frittata is just set- there’s no wobble in the yolk!

Now I love pairing my frittata with a sweet potato hash, which is perfect for Whole30, but if you’re sticking to a more keto diet, feel free to add in some avocado! And if you’re doing neither…add in toast! 😉 Enjoy!

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