Ingredients
- 8 large eggs
- ½ cup coconut milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 slices bacon chopped
- 8 ounces mushrooms sliced
- 1 red pepper diced
- 2 cups fresh baby spinach chopped
Instructions
- Preheat your oven to 350℉ and lightly grease a 9-inch round pie pan with a bit of oil or nonstick spray.
- In a large bowl, whisk together the eggs, coconut milk, salt, and black pepper until well combined. Set aside.
- Cook the chopped bacon in a large skillet over medium-high heat until brown and crispy, about 6 to 8 minutes.
- To the skillet with bacon, add the sliced mushrooms and diced red pepper, cooking and stirring often until they are tender and golden in color, about 5 minutes. Add the chopped spinach and cook just until wilted, roughly 2 minutes, then remove from heat to cool slightly.
- Fold the bacon mixture into the egg mixture, stir to combine, then pour into the prepared pie pan.
- Bake the frittata in the preheated oven for 20 to 25 minutes, or until it's set and a toothpick inserted in the center comes out clean. Once done, let it cool for 5 minutes before slicing.