This Tuscan frittata is a rustic, Italian egg dish similar to a crustless quiche, with a hearty mixture of fresh eggs, ground chicken, sun-dried tomatoes, mushrooms, and spinach. It’s a savory dish perfect for breakfast, brunch, lunch, or dinner! Another breakfast fave is this Breakfast Cabbage Sauté.
Why You’ll Love This Recipe
This Tuscan Frittata: is loved for being a versatile, nutrient-rich, one-pan meal that brings rustic and savory flavors to any mealtime.
It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.
Ingredients You Will Need
Ground chicken: has been processed through a grinder, typically consisting of chicken breast and chicken thigh meat making it a lean protein choice. I like Grass Roots Coop for all my meat purchases.
Extra virgin olive oil: is the least processed form of olive oil. Due to this, it retains its natural antioxidants and vitamins. I love Garcia de La Cruz.
Mushrooms: impart a mild yet earthy flavor to a dish.
Baby spinach: is a leafy green vegetable that’s high in vitamins, minerals and antioxidants.
Sun-dried tomatoes: ripe tomatoes that lose their water content after being dried in the sun.
Onion: is an all-purpose onion most commonly used in cooking and has a strong flavor that mellows into a deep sweetness when cooked, caramelized, or roasted.
Eggs: are a good source of protein and vitamins and are one of the few foods that should be classified as “superfoods”.
Almond milk: is a plant based milk substitute made from almonds. It is dairy free and does not contain lactose.
Italian seasoning: is a versatile blend of dried herbs and spices including but not limited to basil, oregano, thyme, rosemary and marjoram. I like Primal Palate Amore seasoning.
Salt: always salt in moderation in accordance with your dietary preferences.
Instructions
Preheat oven: to 350˚.
Heat the olive oil: in an ovenproof 12″ sauté pan.
Brown the chicken: mushrooms, and onions then drain any excess liquid.
Add the spinach: and sun-dried tomatoes, stirring well.
In a bowl: whisk the eggs, almond milk, and spices well and pour over mixture in pan.
Cook just till: edges begin to set.
Move to oven: and bake 10-15 minutes or until center is set.
Allow to rest: for five minutes before slicing.
Enjoy!
Recipe Tips and Tricks
Prep the Pan: Use a 12-inch oven-safe non-stick skillet to prevent sticking.
Rest Before Serving: Let the frittata sit for at least 5 minutes after removing from the oven, which allows the eggs to fully set for cleaner cuts.
Recipe Variations
Ground Italian sausage: is a delicious alternative for the ground chicken.
Fresh basil: adds a nice herby flavor to the Tuscan frittata.
Goat cheese: makes a wonderful addition however, keep in mind it will no longer be dairy-free.
Storage Tips
You can store this Tuscan Frittata in the fridge for 3-4 days when placed in an airtight glass container.
FAQ’s About Tuscan Frittata
How do I reheat the Tuscan frittata?
The best method is to reheat it covered in a 350˚ oven for about 10-15 minutes or in the microwave for about 30-60 seconds.
What other vegetables can I add to the frittata?
Asparagus, bell peppers, roasted potatoes, and onions make great additions.
What to serve with frittata?
I like to pair it with a fresh salad made with leafy greens, tomatoes, cucumber, and onion with a light vinaigrette.
Tuscan Frittata
Ingredients
Method
- Preheat the oven to 350˚.
- Heat the olive oil in the an ovenproof 12" sauté pan.
- Brown the chicken, mushrooms, and onions then drain any excess liquid.
- Add the spinach and sun-dried tomatoes, stirring well.
- In a bowl, whisk the eggs, almond milk and spices well and pour over the mixture in the pan.
- Cook just until the edges begin to set.
- Move to the oven and bake 10-15 minutes or until the center is set.
- Allow to cool for five minutes before slicing.
- Enjoy!
