Lemon Olive Oil And Spinach Frittata

We love a good frittata, and this Lemon Olive Oil and Spinach Frittata is a favorite! Il Fusti Lemon Olive Oil,  adds a bright twist, enhancing this fun Spring recipe with refreshing hint of citrus. Light yet filling, it’s a simple dish that feels effortlessly elegant every time.

Ingredients

• 6 large eggs, use 8 eggs for a 12-inch skillet

• ¼ cup unsweetened almond milk, or any milk

• 2 garlic cloves, minced

• ¼ teaspoon sea salt, more for sprinkling

• Freshly ground black pepper

• Il Fusti Lemon Olive Oil, for drizzling

• 1 shallot, chopped

• 12 ounces mixed mushrooms, chopped

• ½ cup sliced Spinach

• ⅓ cup grated pecorino cheese
  
  

Instructions

1. Preheat the oven to 400°F.

2. Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside. Choose a vegetable variation. Follow the corresponding instructions to make it.

3. Heat 1 tablespoon of Il Fusti Lemon Olive Oil in a 10 or 12-inch cast-iron skillet over medium heat. 

4. Add the shallot, and a pinch of salt and pepper and cook until beginning to soften, about 3 minutes. Add the mushrooms, stir, and cook until soft and tender, about 8 minutes, stirring only occasionally, Stir in the spinach, then add the egg mixture and gently shake the pan to distribute.
   
   
5. Sprinkle with the pecorino and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.

This recipe was adapted and directly sourced from LoveAndLemons.com