Mediterranean Frittata
User Reviews
5
9 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
15 mins
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Servings
6 -8
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Course
Breakfast
Mediterranean Frittata
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Mediterranean Frittata - an alternative to a quiche; a moist frittata full of flavor with sun-dried tomatoes, spinach, mushrooms, basil, and garlic!
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Ingredients
- 1 Tablespoon ghee or olive oil
- 1 garlic finely chopped, clove
- 1 cup baby bella mushroom approx. 4 baby bell mushrooms
- 1 cup spinach
- 1/2 /2 teaspoon onion powder
- 1/3 /3 cup sun-dried tomatoes in oil
- red pepper flakes dash
- 2 Tablespoons basil optional, fresh
- 1/2 /2 teaspoon salt sea salt
- 8 egg
- 2 Tablespoons almond milk
Instructions
- Pre-heat oven to 400°F.
- Whisk eggs and almond milk together. Set aside.
- Heat an oven-safe skillet (preferably a cast iron skillet), over medium heat and add ghee. Add garlic and dash of red pepper flakes, cook for 1 minute. Next, add the mushrooms, cook for 1-2 minutes; add spinach, onion powder, and cook for an additional 3-4 minutes until wilted and mushrooms are soft. Add sun-dried tomatoes. Remove from heat.
- Pour egg mixture into skillet and place immediately in the oven. Bake for 14-17 minutes until eggs are set. If your frittata develops an air bubble, let it be. It will deflate as it cools once cooked.
Notes
- I've made this frittata both with basil in it and without it - it was great either way, so if you don't have fresh basil no worries!
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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