This delicious frittata checks all the boxes- It's high in protein, healthy fats, fiber, complex carbohydrates, and flavor! It's gluten free, dairy free, and sugar free. This dish can be prepared in advance and frozen in individual portion sizes for a stress free, delicious morning grab-and-go breakfast that will keep you full and fueled for your busy day ahead.
2-3 Tbsp olive oil
1 yellow onion, chopped
1 medium sized sweet potato, chopped
1 container baby bella mushrooms, chopped
1 bag fresh spinach (300 grams/10 oz)
12 eggs (sounds like a lot but remember, this makes 8 servings)
1 cup almond milk (or milk of your choice)
1 tsp salt
1 tsp garlic powder
1/2 tsp freshly ground black pepper
Preheat the oven to 180°C or 350°F.
Chop onions, sweet potato, and mushrooms. Set aside.
Over a medium flame, heat olive oil in a large frying pan. Add onions and sweet potato and sauté until soft, about 10 minutes.
Line a 9x13 baking pan and with parchment paper. Add the onions and sweet potato to the baking pan.
Add chopped mushrooms to the frying pan (add more olive oil if you need to) and sauté until you see them start to get smaller in size and release liquid. Then add the spinach alongside the mushrooms and sauté until wilted, about 5 minutes. Remove from heat and add to the baking dish.
In a large mixing bowl, add eggs, almond milk, and spices and mix until combined.
Pour the egg mixture over the veggies in the pan and use a spoon to spread it around evenly.
Bake uncovered for 45 minutes, or until the top starts to reach a golden brown color.
Cut into 8 portions and freeze half of them. Pop them in the microwave or oven before eating.