Ingredients

The following ingredients have 7 Servings
  • 1 Tablespoon ghee or olive oil
  • 1 garlic clove (finely chopped)
  • 1 cup mushroom slices (approx. 4 baby bell mushrooms)
  • 1 cup spinach
  • 1/2 teaspoon onion powder
  • 1/3 cup sun-dried tomatoes in oil
  • Dash red pepper flakes
  • 2 Tablespoons fresh basil (optional)
  • 1/2 teaspoon sea salt
  • 8 eggs
  • 2 Tablespoons almond milk

Instruction

  • 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.