Prep Time: 10-15 Minutes
Baking Time: 15-20 Minutes
1 Tbsp Avocado oil
2 cups Mushrooms, sliced (button or shiitake)
¼ tsp Sea salt
¼ tsp Ground black pepper
1 tsp Dried Italian herbs
1 cup Artichoke hearts, quartered and drained
4 medium Green onions, chopped finely
2 cups Spinach, fresh
1 small Tomato, diced
6 large Eggs, organic-fed, cage-free
½ cup Unsweetened almond milk
1/4 cup Organic gruyere cheese, grated
Preheat oven to 350°F.
Bring an oven-proof sauté pan to medium-high heat. Add oil, then mushrooms, salt, black pepper, and Italian herbs. Cook stirring occasionally 3-5 minutes, until mushrooms are soft. Add artichoke hearts, green onion, and spinach, reduce heat to medium, and stir occasionally until spinach wilts, another 2 minutes.
Whisk eggs in a bowl, stir in milk. Then stir in mushroom mixture. Pour contents back into the sauté pan, top with cheese, and heat for 1 minute on the stove top so the eggs begin to cook.
Transfer pan to the oven. Bake 15-20 minutes; the frittata should have the texture of custard: trembling and barely set, if you cook until the top is firm, it is overcooked. After baking, turn the oven to broil for 2-3 minutes, just enough to lightly brown the top of the frittata. Serve immediately—if left in the pan, the frittata will overcook.
Steven Masley, MD