3/4cupshredded cheese (dairy-free or goat's cheese)
2cupsbaby spinach
6pasture-raised organic eggs
1/2cuporganic coconut milk beverage
1/2tsp.tumeric root
1/2 tsp.onion powderor 1 small onion, chopped
1/2tsp.sea salt
3mini 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.