Spanish Frittata

Spanish Frittata

Filled with the taste of spinach, mushroom and onion; you will certainly enjoy this Spanish frittata for breakfast.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves: 4-6

What You’ll Need:

  • 12 large organic eggs
  • ½ cup sautéed mushrooms
  • ½ tsp. sea salt, more to taste
  • 1 small red onion (finely chopped)
  • 1 cup spinach
  • 2 tbsp. Premium Organic extra virgin-olive oil
  • ½ cup coconut milk


  • Preheat oven to 375F.
  • Heat the oil in a pan over medium-high heat and sauté the onions for 3 minutes, until translucent. Add the mushrooms and sauté until soft. Next, add the spinach and stir until it welts. Take the pan off the heat, transfer veggies into a plate and set aside.
  • Turn the heat down to low and add a bit more coconut oil. Crack your eggs into the same skillet and cook them on medium-low for about 5 minutes. Use a spatula to spread the eggs to the center from the edges. Once the eggs are no longer runny, top them off with the vegetable mixture.
  • Chuck inside the oven for 5 minutes or until set and golden brown.
  • Once done, take out of the oven and place a plate over the pan. Hold both the pan and the plate and then flip the pan so that the frittata safely drops onto the plate. Now, slide it back into the pan and place back into the oven for 3-4 minutes so that the other side cooks.
  • Serve


Pineapple Chili Tiger Nuts Smoothies

Pineapple Chili Tiger Nuts Smoothies
These Pineapple Chili Tiger Nuts Smoothies are on fire! We are using Organic Tiger Nuts Flour and this recipe is healthy, quick & easy to make, nut-free & dairy-free! 

"Yummy Tiger Nut Pancakes"

One of our customers "Danielle Bear" created these amazing looking Tiger Nut Pancakes and would like to share the recipe, ENJOY!

Don't they look great!!!!!

Well they taste great too and here's the recipe so that you make them too.

  • 1/2 cup tiger nut flour 
  • 1 Tbsp maca
  • 2 Tbsp vanilla plant-based protein
  • 2 Tbsp ground flax
  • 2 Tbsp carob powder (you could also use cacao or cocoa!)
  • Cinnamon
  • 2 tsp baking powder 
  • 1 tsp vanilla 
  • 3/4 cup almond milk
  1. Add the dry ingredients to a mixing bowl. I sifted them to make the pancakes extra fluffy! 
  2. Add in the wet ingredients. Let mixture set for a few minutes.
  3. Heat coconut oil over the stove! Make your pancakes!

I topped with banana, pomegranate seeds, cinnamon and date syrup.