Veggie Frittata

           Breakfast, Easy, Recipes
Veggie Frittata
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veggie frittata



1 cup spinach, roughly chopped

1 cup white mushrooms, chopped

1 Tablespoon coconut oil

3 Asparagus spears, chopped

¾ cup yellow onion, diced

8 whole eggs

½ teaspoon black pepper

½ – 1 teaspoon salt


Preheat oven to bake at 350F.

In an oven-safe skillet, heat ½ Tablespoon coconut oil over medium heat.

Saute vegetables for 3 minutes, until the onion is translucent and the mushrooms have softened.

Remove vegetables from heat and set aside.

In a medium-sized mixing bowl, whisk eggs. Season with salt and black pepper.

Stir vegetables into the eggs.

Heat ½ Tablespoon coconut oil in the oven-safe skillet over medium-low heat. Pour frittata mixture into the skillet and slow cook for 4-5 minutes.

Transfer frittata to the oven and cook for 12 minutes, or until the frittata has achieved a spongy firmness to the touch.

Slice and serve.

Makes 4 servings

This recipe was inspired in whole or in part by The Food Lovers Kitchen