Arugula & Mushroom Frittata

Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 28 minutes


  • ½ cup coconut milk
  • 12 large organic eggs
  • Salt, to taste
  • 2 tablespoons coconut oil, divided
  • 1 small red onion, chopped finely
  • 1 cup fresh mushrooms, sliced
  • 1 cup fresh arugula, chopped


  1. Preheat the oven to 375 degrees F.
  2. In a bowl, add coconut milk, eggs and salt and beat well. Keep aside.
  3. In an oven proof skillet, heat 1½ tablespoons of oil over medium-high heat and sauté onion for about 3 minutes.
  4. Add mushrooms and cook for about 6-8 minutes.
  5. Add arugula and cook for about 2-3 minutes.
  6. Transfer the vegetable mixture into a bowl.
  7. In the same pan, heat remaining oil over medium-low heat.
  8. Add egg mixture and tilt the pan to spread the mixture evenly.
  9. Cook for about 5 minutes.
  10. Spread the vegetable mixture over cooked egg mixture evenly.
  11. Immediately, transfer the skillet into oven.
  12. Bake for about 5 minutes.
  13. Remove from oven and carefully invert the frittata onto a plate.
  14. Carefully, place the frittata in the skillet, cooked side up.
  15. Bake for about 3-4 minutes more.
  16. Remove from oven and keep aside to cool slightly before serving.
  17. Cut into desired sized wedges and serve warm

Nutritional Information per Serving:

Calories: 236
Fat: 19.3g
Saturated Fat: 11.3g
Sodium: 172mg
Carbohydrates: 3.5g
Dietary Fiber: 0.9g
Sugar: 2.2g
Protein: 13.6g