![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/05\/Spinach-Tomato-and-Mushroom-Frittata.png\")
<\/p>\nSpinach Tomato and Mushroom Frittata<\/p>\n
<\/p>\n
6 large eggs, beaten<\/p>\n
1\/4 teaspoon sea salt<\/p>\n
1\/8 teaspoon freshly ground black pepper<\/p>\n
2 teaspoons chopped fresh basil<\/p>\n
2 tablespoons coconut oil or ghee<\/p>\n
2 garlic cloves, minced<\/p>\n
1 cup coarsely chopped white mushrooms<\/p>\n
2 cups baby spinach<\/p>\n
1 medium tomato, diced<\/p>\n
<\/p>\n
Preheat the oven to 375\u00c2\u00b0F. 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.<\/p>\n
Noelle\u00e2\u20ac\u2122s tip: To easily slide the frittata oat of the skillet, ran a silicone spatula around the edge to gently loosen it from the pan.<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00c2\u00b0F. 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…<\/p>\n