Dairy Free Frittata
This dairy free frittata is an easy and tasty low carb, paleo breakfast or brunch idea.
- 8 eggs
- 2 tablespoons olive oil
- 2 cups baby spinach
- 2 cups sliced cremini mushrooms (or substitute any other type of mushroom)
- 1/4 cup chopped scallions
- 1/4 cup fresh chopped parsley
- 2-3 tomatoes
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Sauté spinach and mushrooms in olive oil with a bit of salt and pepper in an oven proof pan until they release their water and all the water evaporates, approximately 10 minutes.
Whisk eggs together with chopped scallions, parsley, salt, and pepper.
Add the egg/herb mixture to the pan and arrange the tomatoes on top.
Let the frittata set up and solidify a bit on the stove for about 5 minutes, then put the pan in the oven to broil for a few more minutes until the top sets.
Watch carefully while broiling to ensure the frittata doesn’t burn.
Makes about 6 servings of dairy free frittata.
- Optional additions: add caramelized onions and/or sun dried tomatoes if desired.
Calories: 142kcal | Carbohydrates: 4g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 218mg | Sodium: 194mg | Potassium: 367mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1848IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 2mg