Spinach, Mushroom and Goat Cheese Frittata (Gluten and Dairy Free)
Ingredients
- 3-4 cups sliced mini bella mushrooms
- 4 cups packed fresh spinach
- 3 Tbsp avocado oil
- 2 cloves minced garlic
- 1 tsp salt, divided
- ½ tsp pepper
- ¼ tsp thyme
- ½ cup white wine
- 12 eggs
- 3 Tbsp coconut yogurt
- 1 cup crumbled goat cheese
Directions
- Heat a large sauté pan over medium to medium high heat
- Add avocado oil to the hot pan
- Add sliced mushrooms and sauté for 8 minutes, stirring as needed
- Add minced garlic, ½ tsp salt, pepper and thyme to the mushrooms and stir for 1 minute
- Add the white wine and cook for a few minutes
- Add the spinach and sauté until wilted, then take sauté pan off the heat
- In a medium bowl add the eggs, coconut yogurt and the rest of the salt and whisk together
- Add the crumbled goat cheese to the eggs
- Put vegetables into a greased 9"x13" baking dish and pour egg mixture over
- Using a rubber spatula, make sure vegetables are evenly distributed in baking dish
- Bake at 350 for 30 minutes
- Let it rest for 5 minutes before serving
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