Ingredients
Scale
- 6 eggs (8 for a 12-inch skillet)
- ¼ cup unsweetened non-dairy milk
- ½ cup mushrooms (sliced)
- ½ cup red pepper (chopped)
- 2 cups baby spinach
- ⅛ cup onion
- ¼ teaspoon sea salt
- 2 cloves garlic, minced
- Freshly ground black pepper
- Avocado or extra-virgin olive oil
Instructions
- Heat the oven. Preheat the oven to 400°F.
- Make egg mixture. Whisk the eggs, non-dairy milk, and 1/2 teaspoon salt together in a small bowl. Set aside.
- Saute vegetables. Drizzle your oven-safe frying pan with avocado oil or olive oil. Saute veggies at medium heat until soft. For this recipe, we’re using sliced mushrooms, minced garlic, chopped red pepper, and chopped onion.
- Cook spinach. Add baby spinach to veggies and cook, stirring for 30 seconds to 1 minute until spinach wilts.
- Pour egg mixture over vegetables. Once eggs are poured over the vegetables, tilt the pan slightly to make sure the eggs are evenly spread out.
- Cook the frittata on the stove. Cook at medium heat on the stovetop for a minute or two until you see the eggs at the edges of the pan beginning to set.
- Move the frittata skillet to the oven to finish cooking. Bake at 400°F until the eggs are set, which typically takes 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes.
- Crisp the top. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
- Cool and serve. Cool in the pan for 5 minutes, then slice into wedges and serve.