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