Mushroom Frittata

Mushroom Frittata

Ingredients

• 2 tbs organic, pasture raised ghee
• ½ of an organic leek
• 3 cloves organic garlic, minced
• 100g organic Shiitake mushrooms, sliced
• 100g organic Maitake mushrooms, sliced
• 8 large pasture-raised organic eggs
• 2 tsp ground cumin
• 2 tsp dried parsley
• 1 tsp ground turmeric
• ½ tsp sea salt
• ¼ tsp ground black pepper
• 10 organic Kalamata olives, pitted, sliced
• 2 oz vegan feta cheese (Violife)
• 2 organic Hass avocados

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat the ghee in a large skillet over medium heat. Add the leek and garlic; sauté until soft, about 2 minutes.
3. Add the mushrooms and sauté until lightly browned on each side, about 10 minutes.
4. In a medium bowl, whisk the eggs with the spices, salt, olives, and feta.
5. In a 9x13 baking dish, spread the contents of the skillet in an even layer, then pour the egg mixture on top.
6. Bake until the eggs are set, about 20–25 minutes.
7. Top with cubed avocado and serve warm.
8. Store leftovers in a glass container in the refrigerator for up to 3 days.