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–+ servings
tuscan frittata on round white plate and in fry pan
Penny Kovacs

Tuscan Frittata

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Enjoy this one pan, Tuscan frittata made with mushrooms, sun-dried tomatoes, spinach, onion, and eggs for a hearty breakfast, brunch, or lunch. We even love it for dinner paired with a leafy green salad!
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 people
Course: Breakfast, Brunch, Dinner, Lunch, Main Course
Cuisine: American, Italian
Ingredients Method

Ingredients
  

  • 1 lb Ground chicken I like Grass Roots
  • 2 Tbsp Extra virgin olive oil
  • 5 oz Mushrooms cleaned and cut in quarters
  • 5 oz Baby spinach
  • 1/2 cup Onion diced
  • 1/2 cup Sun-dried tomatoes not in oil and slivered
  • 12 whole Eggs
  • 1/4 cup Almond milk
  • 1 tsp Italian seasoning I like Amore from Primal Palate
  • 1 tsp Salt

Method
 

  1. Preheat the oven to 350˚.
  2. Heat the olive oil in the an ovenproof 12" sauté pan.
  3. Brown the chicken, mushrooms, and onions then drain any excess liquid.
  4. Add the spinach and sun-dried tomatoes, stirring well.
  5. In a bowl, whisk the eggs, almond milk and spices well and pour over the mixture in the pan.
  6. Cook just until the edges begin to set.
  7. Move to the oven and bake 10-15 minutes or until the center is set.
  8. Allow to cool for five minutes before slicing.
  9. Enjoy!

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