Bacon, Spinach, Mushroom, and Onion Oven Frittata (DF, GF, Paleo, Whole30)

 

 

Bacon, Spinach, Mushroom, and Onion Oven Frittata

  • Servings: 8
  • Difficulty: medium
  • Print

Ingredients

-5 egg

-1 & 1/3 c. coconut milk *

-6 slices of bacon  **

-1 large onion or 1 small onion, peeled and diced

-8 oz. of mushrooms, sliced

-2 c. spinach

-1 tsp. dried thyme

-salt and pepper

Directions

  1. Preheat the oven to 350 degrees.  Grease a 9 inch pie dish with extra olive oil or coconut oil.
  2. Cook the bacon on medium high heat until crispy.  Remove the bacon.  Place on a paper towel lined plate.
  3. Add the onion to the skillet.  Cook the onion for 2 to 3 minutes.
  4. Add the mushrooms to the skillet and dried thyme.  Cook the mushrooms for 5 minutes.
  5. Add the spinach to the skillet.  Allow to wilt for about 2 minutes.  Remove from the heat.
  6. In a large mixing bowl, add the the eggs and coconut milk.  Mix until combined.
  7. Pour the veggies into the pie pan.  Then pour the egg – coconut milk over the veggies.  Crumble the bacon over the egg mixture.
  8. Bake at 350 degrees for 45 to 50 minutes or until the filling is set.
  9. Enjoy!

 

*Make sure the coconut milk is Whole30 compliant.

**Make sure the bacon is Whole30 compliant.

4 thoughts on “Bacon, Spinach, Mushroom, and Onion Oven Frittata (DF, GF, Paleo, Whole30)

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