Throw this together….toss it into the oven…wake-up the kiddos! Breakfast is on!

We enjoy frittata’s for dinner sometimes too!

Makes 4 servings 

Ingredients:

• 8 large free-range eggs
• 1/2 cup coconut milk
• 8 slices of high quality nitrate-free bacon, chopped
• 8 ounces mushrooms, sliced
• 2 1/2 cups fresh baby spinach
• 1 yellow pepper, diced

Instructions:

Preheat oven to 425 degrees f.

In a large bowl, whisk eggs with coconut milk, season with sea salt and pepper to taste. Set aside.

Heat a large oven-proof skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8minutes.

Add mushrooms and peppers to the skillet and cook, stirring occasionally, until tender and browned, about 3-4 minutes.

Stir in spinach and cook until it begins to wilt, about 2 minutes.

Stir in egg mixture and place the skillet into the preheated oven. Bake until top is set and golden, about 14-15 minutes. Serve immediately.

Enjoy!

❤Rachel

Spinach + Mushroom + Bacon Breakfast Frittata

February 23, 2017

by Rachel Maser - CleanFoodCrush

Category Breakfast Recipes

Ingredients

• Makes 4 servings
• 8 large free-range eggs
• 1/2 cup coconut milk
• 8 slices of high quality nitrate-free bacon, chopped
• 8 ounces mushrooms, sliced
• 2 1/2 cups fresh baby spinach
• 1 yellow pepper, diced

Instructions

1. Preheat oven to 425 degrees f.
2. In a large bowl, whisk eggs with coconut milk, season with sea salt and pepper to taste. Set aside.
3. Heat a large oven-proof skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8minutes.
4. Add mushrooms and peppers to the skillet and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
5. Stir in spinach and cook until it begins to wilt, about 2 minutes.
6. Stir in egg mixture and place the skillet into the preheated oven. Bake until top is set and golden, about 14-15 minutes. Serve immediately.

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