Mushroom and Broccoli Frittata

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 servings


  • 1 tablespoon coconut oil
  • 1/8 cup onion chopped
  • 1/8 cup white button mushrooms sliced
  • 1/4 cup broccoli chopped
  • 1/4 cup fresh spinach chopped
  • 1/2 clove garlic minced
  • sea salt and freshly ground black pepper to taste
  • 8 large eggs beaten


  • In a skillet over medium heat, heat coconut oil. To the skillet, add onions and cook until translucent. To the onion mixture, add the mushrooms and broccoli, and cook for 3 to 5 minutes then stir in spinach, garlic, and salt and pepper. Slowly pour eggs evenly over vegetables.
  • Cook egg for 3 to 5 minutes, until egg is firm. Flip the frittata and cook for another minute or two, until cooked through.
  • Cut into slices and serve immediately.
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