Mediterranean Frittata – a healthy alternative to a traditional quiche; a moist frittata full of flavor with sun-dried tomatoes, spinach, mushrooms, basil, and garlic!
- 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
- 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.
I’ve made this frittata both with basil in it and without it – it was great either way, so if you don’t have fresh basil no worries!
- Category: Breakfast