Mushroom Arugula Breakfast Frittata

Father's Day breakfast this morning was hands down perfect! Instead of going out for brunch like we usually do, I told my Dad I'd make him a bomb.com breakfast.  The first thing he said to me while we were eating was how I MUST bring this to a pot luck brunch ASAP....so that must mean he liked it?! 

This bake took minimal ingredient prep, was filling, flavorful, and really pretty easy! You could absolutely add more eggs to feed a larger crowd or whatever other veggies you'd prefer.  If you have an obsession with hot sauce like I do, adding a few shakes on top once cooled should do the trick!  If you are someone who meal preps, this would make for a great make ahead meal.  Add avocado and mixed greens or a side of roasted veggies for a protein filled lunch/dinner. 

Dairy free, gluten free, grain free, Paleo, Whole 30

Yield: 4 servings

Ingredients

·      8 eggs

·      ½ cup unsweetened almond milk

·      1 ½ cups diced mushrooms 

·      ¼ cup diced red onion

·      2 cups chopped arugula

·      ½ tsp sea salt

·      ¼ tsp black pepper

·      ½ tsp garlic powder

·      Coconut oil spray (or just plain oil)

·      Toppings:

·     Avocado

·     Radish

·     Microgreens

Directions

1. Preheat oven to 350 F

2. Chop onion/mushrooms/arugula and set aside

3. In a medium sized mixing bowl whisk eggs and almond milk

4. Add sea salt, pepper, garlic powder to egg mixture and whisk again just to combine (if you don't have a whisk, a fork will do)

5. Add chopped veggies to egg/spice mixture and stir one last time

6. Spray an 8x8 baking dish with coconut oil and pour egg mixture into dish

7. Bake for 35 minutes (or longer if you are adding more eggs)

8. Let sit for 10 minutes

9. Serve hot: cut into four sections, top with avocado/microgreens/thinly sliced radish/hot sauce or your favorite toppings

10. Store in the fridge for 3-4 days