Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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!

Paleo Mushroom Spinach Frittata

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Breakfast

Description

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!


Ingredients

Scale
  • 8 large eggs
  • 1 cup sliced mushrooms
  • 1 cup spinach
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • 1 tbsp olive oil (divided)
  • 1/2 tsp sea salt
  • 1 pinch black pepper

Instructions

  1. Preheat oven to 350F.
  2. In a medium skillet, saute mushroom and spinach with about 1 tsp of olive oil.
  3. Once cooked, reduce to a simmer and cover.
  4. In a large bowl, beat together the 8 eggs, rosemary, thyme, sea salt, and pepper.
  5. Grease a 9″ baking dish with the remaining olive oil. Remove skillet from the stove and pour mushrooms and sautéed spinach into the middle.
  6. Pour egg mixture over mushrooms and spinach and make sure the vegetables are evenly distributed.
  7. Place baking dish into the oven and let bake for 20 minutes or until the middle is cooked thoroughly (it won’t be runny).
  8. Serve with a sweet potato hash, toast, or fruit!