Recipes - to your health

Spinach and Mushroom Frittata


  • 6 large eggs, lightly beaten
  • 1 Tbsp full fat coconut milk
  • 1/4 tsp herb of choice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 Tbsp extra-virgin olive oil
  • 1 1/2 cups sliced baby mushrooms
  • 2 cups baby spinach, roughly chopped


Preheat oven to 500 F. In a medium bow, combine the eggs, coconut mil, herbs, salt and pepper. Set aside.

Heat the olive oil in a large frying pan over medium heat. Add the mushrooms and cook, stirring frequently, until softened, 5 to 8 minutes. Add the spinach and let it wilt for 30 seconds.

Pour the egg mixture into the skillet and cook over medium heat. As the egg mixture sets, run a spatula around the edge of the skillet, lifting the cooked egg so the uncooked egg flows underneath. Cook until the egg is beginning to set (the surface will be moist). Transfer the pan with the eggs to the oven and bake in the preheated oven for 2-3 minutes, until the top is set and lightly browned. Cut into wedges and serve hot, directly out of the pan.

It’s a recipe for success.

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