Step 1

To make the frittata:

Step 2

Preheat the oven to 400° F

Step 3

Place 2 tablespoons of olive oil into a medium, non-stick pan. Add the mushrooms and cook until brown, about 4 to 5 minutes.

Step 4

Add in the scallions and the garlic and saute until soft. Then add in the thyme and red pepper flakes. Season with salt and stir in the spinach.

Step 5

Add the coconut milk to the lightly beaten eggs and season with a little salt. Pour into the pan with the mushrooms and wilted spinach and stir constantly, pulling the egg mixture away from the sides until the eggs start to set slightly, about 2 minutes. 5.Place the frittata into the oven and bake for 6-8 minutes until it has set but still jiggles slightly when you shake the pan.

Step 6

Remove from the oven and set aside to rest while you make the salad. To make side salad:

Step 7

Place the honey, mustard, and red wine vinegar into a mason jar and season with salt and pepper. Add the shallots and remaining olive oil and close the jar. Shake the dressing until it is combined.

Step 8

Place your washed and dried lettuce into a large bowl. Pour the dressing over the greens, toss, and serve with the frittata.