Submitted by: Rebecca Walsh
Prep Time: 1 Hour
Cook Time: 0 Seconds
This is a delicious frittata that lasts well in the fridge to serve as healthy breakfasts for the family for a week.
Preheat oven to 350ºF. Grease a 9x13-inch casserole dish with 1-2 tablespoons of coconut oil.
Cook and cube beef.
Beat eggs in a large bowl with 1/2 cup water. Do not over beat or the frittata will be dense.
Heat 1 tablespoon of coconut oil in a skillet. Chop onion, peppers, broccoli, and mushrooms so they are uniform in size. Add all of those vegetables to the skillet, and cook until just softened. Allow the vegetable mix to cool to room temperature or just slightly above. (It can also be placed in the fridge overnight if you want to prep ahead of time.)
Add the cooled vegetable mix, spinach, and grated cheese to the eggs and mix well.
Pour into the prepared casserole dish and bake for 1 1/2 to 2 hours. It will be slightly liquidy when cooked through, but no egg should remain on tester stick.