Frittata (Edit recipe)

Combining aspects of an omelet and a quiche, this versatile dish is wonderful with any vegetable pairing. Get creative with this one and explore new flavors to always keep your frittatas interesting.

10 minutes

15 minutes to 20 minutes

Difficulty:

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Show nutritional information

This is our estimate based on online research.
Calories:	69
Fat:	4 g
Carbohydrates:	6 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	561 mg
Fiber:	4 g
Sugars:	3 g
Calculated per serving.

by Primal Palate

Serves: 4

Ingredients

1 cup Spinach, chopped
1 cup White Mushrooms, chopped
1 Tbsp Coconut Oil
3 Asparagus, spears, chopped
3/4 cup Yellow Onion, diced
8 whole Pastured Eggs
1 tsp Black Pepper
1 tsp Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to bake at 350°F.
In an oven-safe skillet, heat 1/2 tablespoon coconut oil over medium heat.
Sauté vegetables for 3 minutes, until the onion is translucent and the mushrooms have softened.
Remove vegetables from heat and set aside.
In a medium-sized mixing bowl, whisk eggs.
Stir vegetables into the eggs.
Heat 1/2 tablespoon coconut oil in the oven-safe skillet over medium-low heat.
Pour frittata mixture into the skillet and slow cook for 4–5 minutes.
Transfer frittata to the oven and cook for 12 minutes, or until the frittata has achieved a spongy firmness to the touch.
Slice and serve with crumbled bacon on top, along with a dash of cracked pepper.