Penny Primal's Tuscan Frittata
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!
Recipe created by our Grass Roots partner Penny's Primal. Penny is the founder, recipe creator and photographer behind Penny's Primal. The recipes she creates are Whole30, Paleo, Plant based, Gluten Free, Dairy Free and Refined Sugar Free. Join Penny over on instagram @pennysprimal or sign up for her blog at pennysprimal.com
-
makes:3-4
-
total time:45
-
cooking difficulty:Easy
Ingredients
Utensils
- Ovenproof 12\ Sauté Pan.
Instructions
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!