Updated: May 20, 2020
This frittata can be served anytime of day. Feel free to change the veggies - it’s great for using up produce that’s about to expire.
For the frittata:
6 heirloom tomatoes, diced
1 tablespoon dried oregano
1 tablespoons olive oil
1 garlic clove, minced
1/8 teaspoon red pepper flakes
2 cups of spinach
1 cup of bell pepper, diced finely
1-2 tablespoons of nutritional yeast (this will add a cheesy flavor) - optional
8 pasture-raised eggs ( *Vegan, or 450 grams/16 oz. of tofu )
2 tablespoons milk of your choice (I use organic cashew or almond milk) - *Vegan, not needed
Salt and pepper, a pinch
Coconut oil to grease pan (or butter)
For the shiitake mushrooms:
450 grams of shiitake mushrooms (or any mushroom)
1 tablespoon, coconut aminos (or liquid smoke)
1. Preheat oven to 350.
A) On a parchment paper-lined sheet tray, toss mushrooms with coconut aminos or liquid smoke.Spread mushrooms out evenly, and bake for 30 minutes, turning frequently until crispy.
B). Line a sheet pan with parchment paper. Toss tomatoes with two tablespoons olive oil, oregano, and a pinch of salt and pepper. Roast for 3o minutes.
2. While the tomatoes and mushroom cook, make the spinach. In a sauté pan (or cast iron frying pan that you will bake the eggs in), warm one tablespoon olive oil over medium heat. Add garlic and red pepper flakes, cook for 30 seconds, then add in spinach. Sauté for 1 min until wilted.
3. Set spinach, mushrooms and tomatoes aside to cool.
4. Grease a 9 x 12 baking dish or cast iron skillet.
5. In a large bowl, whisk together the eggs, milk, bell pepper, nutritional yeast and a pinch of salt and pepper.
*Vegan: mix tofu, nutritional yeast, bell peppers, salt and pepper.
6. Pour the spinach and tomatoes into the greased cast iron pan. Add the egg (or tofu) mixture. Transfer baking dish to the oven for 30 to 40 minutes. Cook until golden.
** I always veer toward the slightly undercooked side since the eggs will continue to cook slightly with the residual heat.
7. Remove from oven and allow to sit 5-10 minutes before cutting.
Serve with the shiitake bacon over romaine lettuce. Personally, we love to add some sriracha sauce on the side!
Bon profit! / Enjoy your meal!