Spinach Tomato and Mushroom Frittata

6 large eggs, beaten

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

2 teaspoons chopped fresh basil

2 tablespoons coconut oil or ghee

2 garlic cloves, minced

1 cup coarsely chopped white mushrooms

2 cups baby spinach

1 medium tomato, diced

 

Preheat the oven to 375°F. In a large bowl, combine the eggs, 1/8 teaspoon of the salt, the pepper, and the basil. Set aside. In a medium oven-safe skillet, melt the coconut oil over medium heat. Add the garlic and mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the spinach and remaining 1/8 teaspoon salt and cook until the spinach wilts, 2 to 3 minutes. Stir in the tomato. Spread the vegetables so that they cover the bottom of the skillet. Pour the egg mixture over the top and cook until the edges set, about 1 minute. Transfer the skillet to the oven and bake until the eggs are set in the center, 10 to 12 minutes. Slide the frittata out of the skillet onto a cutting board. Slice into wedges, then serve.

Noelle’s tip: To easily slide the frittata oat of the skillet, ran a silicone spatula around the edge to gently loosen it from the pan.