A frittata is one of the easiest things to make - it’s like a fancy omelette, except there’s no flipping involved. My favorite time to make it is when I’m in the mood for a light quick weeknight dinner. Not only is it super nutritious but you can put just about anything in the pan and it will taste great!
8 pasture raised eggs
2 tablespoons extra virgin olive oil or ghee or a combination of both
1 1/2 cups sliced shitake mushrooms
1 onion diced
2 cups packed baby spinach
2 tbsp. goat milk (you can use whatever milk you like)
¼ cup nutritional yeast (optional)
Salt and Pepper to taste
Preheat oven to 400 degrees.
Heat a cast iron skillet over medium heat. Add 1 tbsp. olive oil or ghee to the pan to heat. Add onions and a pinch of salt and sauté until starting to brown about 6-8 minutes.
About half way through cooking the onions, add the mushrooms and a pinch of salt and freshly ground pepper. Sauté for about 5 minutes until soft.
Finally add spinach and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from heat.
Beat the eggs and milk in a large bowl (you can do this while the veggies are cooking).
Place the skillet back on the medium heat. Add the remaining tbsp. of oil or ghee and once hot, pour egg mixture into pan. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Swirl the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once you see the eggs at the edges of the pan beginning to set put the pan in the oven and bake until the eggs are set, about 10 minutes.
For a browned, crispy top, run under broiler for 1-2 min and remove from oven.
Let cool in the pan for at least 5 minutes, then slice into wedges and serve.
Leftovers can be stored in an airtight container in the refrigerator for about 4-5 days.