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Dairy-free Spinach Skillet Frittata

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 slices
Author Alexa Lehr

Ingredients

  • 2 1/2 cups shredded sweet potato (1 lg. sweet potato)
  • 3/4 cup shredded cheese (dairy-free or goat's cheese)
  • 2 cups baby spinach
  • 6 pasture-raised organic eggs
  • 1/2 cup organic coconut milk beverage
  • 1/2 tsp. tumeric root
  • 1/2 tsp. onion powder or 1 small onion, chopped
  • 1/2 tsp. sea salt
  • 3 mini bella mushrooms, washed and sliced
  • parmesan cheese (dairy-free or regular)
  • chopped chives

Instructions

  • Preheat the oven to 400° F. In a medium mixing bowl, beat the eggs, milk, and salt with hand-held beaters. I beat mine until they are just combined but not too frothy.
  • Place a 1 teaspoon of coconut oil in a 10" cast iron skillet. Sauté the sweet potato, onion powder (or onion), and turmeric over medium heat. Cook until the sweet potato is soft. Mine took between 5-10 minutes.
  • Pat down the sweet potato into a base/crust layer, then add the spinach on top. Let the steam from the sweet potato cook the spinach for about 1-2 minutes.
  • Sprinkle the cheese over the spinach and pour on the egg mixture. Turn off the heat and place the sliced mushrooms on top.
  • Bake the frittata for 10-15 minutes in the oven. It should be set and lightly browned on the top. Serve warm topped with grated parmesan cheese and chopped chives.