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


  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

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