Kitchen Sink Frittata

If you’re looking for a quick and easy frittata, and really need to get rid of the vegetables that are still chilling in the oven, look no further. This quick to make and easy to reheat frittata is a staple even when I’m not on a round.

Serves 4–6 (6 if serving kids, 4 for adults).

Ingredients

2 Tbsp. ghee (extra for baking dish)
10 eggs
1 medium yellow onion (chopped)
1 c. mushrooms (sliced)
2 c. spinach
Salt & Pepper

Steps

1. Preheat oven to 350º.
2. In a large skillet, heat pan to medium heat and melt 1 Tbsp. of ghee.
3. Soften mushrooms and onions, this will take about 5–7 minutes. Add spinach and turn off heat.
4. In a large baking dish, smear ghee all over. This step will prevent your frittata from sticking to the side or bottom. Add vegetables to your baking dish and add salt and pepper.
5. Whisk your eggs and pour into vegetable mixture.
6. Pop in the oven for 30 minutes. Do something during this time. Dance, clean up your kitchen, do more meal prep, read a book, take a bath.
7. Make sure your eggs are set and split up your frittata into 1/8s.

Enjoy ❤