Egg‑Free Spinach & Mushroom Frittata (Dairy‑Free)

Ingredients

• 6 Eggs
• 120 g Fresh spinach
• 150 g Mushrooms, sliced
• ½ Onion, diced
• 2 Garlic cloves
• 2 tbsp Olive oil
• 1 tsp Fresh thyme
• ¼ tsp Salt
• ¼ tsp Black pepper

Instructions

1. 1

   Preheat oven to 190°C (375°F).

2. 2

   In an oven‑safe skillet, heat olive oil over medium heat; add onion and garlic, sauté 3 minutes.

3. 3

   Add mushrooms and cook until moisture evaporates, 5 minutes.

4. 4

   Stir in spinach and thyme; cook until wilted, 2 minutes.

5. 5

   Whisk eggs with salt and pepper; pour over vegetables in skillet.

6. 6

   Cook without stirring for 4 minutes until edges set.

7. 7

   Transfer skillet to oven and bake 15‑18 minutes until center is firm.

8. 8

   Slice and serve warm.