Veggie Frittata

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Servings: 4 Prep: 25 min Dairy Free Gluten Free Paleo Oven Simple Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Mushrooms, Extra Virgin Olive Oil

Ingredients

½ yellow onion

½ red bell pepper

1 ½ cups mushrooms ⚠

2 cups kale

2 cups spinach

1 tablespoon extra virgin olive oil, or coconut oil ⚠

8 large eggs

⅛ teaspoon sea salt, to taste

⅛ teaspoon ground black pepper, to taste

1. Peel onion. Finely chop onion and bell pepper. Thinly slice mushroom. Chop kale and spinach.

2. Heat an oven-proof skillet over medium-high heat and turn on broiler on high to preheat oven.

3. Add oil to pan. Add onion, pepper, and mushroom and sauté, stirring occasionally, until vegetables are starting to soften (3-4 minutes).

4. Add kale and continue to sauté, until all vegetables are cooked, 8-10 minutes.

5. Add spinach, and stir until spinach is wilted.

6. Beat eggs with salt and pepper and add to skillet. Let cook on stovetop 1-2 minutes, stirring a couple of times.

7. Place skillet in oven and broil until eggs are completely cooked, puffed up and starting to brown on top.