Spinach, Mushroom and Goat Cheese Frittata (Gluten and Dairy Free)

• 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

1. Heat a large sauté pan over medium to medium high heat
2. Add avocado oil to the hot pan
3. Add sliced mushrooms and sauté for 8 minutes, stirring as needed
4. Add minced garlic, ½ tsp salt, pepper and thyme to the mushrooms and stir for 1 minute
5. Add the white wine and cook for a few minutes
6. Add the spinach and sauté until wilted, then take sauté pan off the heat
7. In a medium bowl add the eggs, coconut yogurt and the rest of the salt and whisk together
8. Add the crumbled goat cheese to the eggs
9. Put vegetables into a greased 9"x13" baking dish and pour egg mixture over
10. Using a rubber spatula, make sure vegetables are evenly distributed in baking dish
11. Bake at 350 for 30 minutes
12. Let it rest for 5 minutes before serving