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Spinach Mushroom and Artichoke Frittata - Olivia Adriance
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5 from 1 vote

SPINACH MUSHROOM AND ARTICHOKE FRITTATA

A hearty brunch main dish that doesn’t sacrifice in terms of flavor or variety. Leftovers are great for breakfast or lunch the next day, making it a perfect dish for meal prep.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipes, Egg recipes, Frittata
Servings: 5
Author: Olivia Adriance

Ingredients

  • 8 large eggs
  • 1 13.5-ounce can full-fat coconut milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon nutritional yeast
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon arrowroot starch dissolved in 1 tablespoon of water
  • 2 tablespoons avocado oil
  • (1) 8-ounce package mushrooms of choice, thinly sliced
  • 1 large shallot, thinly sliced
  • (1) 12-ounce jar marinated artichokes, drained and roughly chopped
  • ½ cup sun-dried tomatoes, chopped
  • 1 small zucchini, grated and lightly squeezed to remove moisture
  • 1 roasted red bell pepper, chopped
  • 1 heaping cup fresh spinach, roughly chopped

Instructions

  • Preheat oven to 375°F.
  • Drizzle avocado oil in a 12-inch proof skillet and bring to medium heat.
  • Add shallots and mushrooms. Cook for 5 to 6 minutes, or until the mushrooms start to turn golden brown.
  • While the veggies are cooking, whisk the eggs in a large mixing bowl. Add coconut milk, onion powder, garlic powder, dijon mustard, salt and pepper, and arrowroot starch slurry. Whisk to fully incorporate, making sure there are no lumps from the arrowroot starch. Add the chopped spinach to the egg mixture.
  • Add the rest of the veggies to the skillet and stir to evenly incorporate. Pour the egg mixture over the top and spread evenly.
  • Place the skillet in the oven and bake for 35 to 40 minutes. Begin checking at the 35-minute mark. The frittata is done when a knife inserted comes out clean.
  • Remove the frittata from the oven and allow it to rest for a minimum of 15 minutes to allow the juices to set.
  • Slice, serve, and enjoy!

Nutrition

Calories: 206kcal | Carbohydrates: 12g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 262mg | Sodium: 716mg | Potassium: 648mg | Fiber: 3g | Sugar: 6g | Vitamin A: 617IU | Vitamin C: 15mg | Calcium: 67mg | Iron: 3mg