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Tuscan Frittata

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

Don’t you just love a good frittata? Especially one like this Tuscan Frittata filled with sun dried tomatoes, mushrooms, spinach and ground chicken. If you have never tried making one before let me tell you how easy and delicious they are! Plus you can enjoy them for brunch or dinner. We love it for dinner paired with a nice spring salad on the side. Give it a try and let me know how much you love it!

1 lb ground chicken, I like Butcher Box
2 tblsp olive oil
5 oz mushrooms, 1/4rd
1 small onion, diced
5 oz fresh baby spinach
1/2 cup sun dried tomatoes, not in oil, slivered
12 eggs
1/4 cup water
1 tsp Italian Seasoning, I like Primal Palate Amore
1 tsp salt
1/2 tsp pepper

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Preheat oven to 350

Heat oil in an ovenproof 12" saute pan.

Brown chicken, mushrooms and onions. Drain liquid.

Add spinach & sun dried tomatoes, stirring well.

Whisk eggs, water and spices and pour over mixture.

Cook till edges start to set.

Move to oven and bake 10-15 minutes or until center is set.

Let rest a few minutes before slicing.


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