This Cheesy Cannabis Frittata Is Totally Dope

• 12 eggs
• 8 servings dosed decarboxylated ground Exodus cheese*
• 6 large fresh basil leaves
• 4 baby sliced portabella mushrooms
• 1 large sweet onion minced
• 1 large tomato
• 1 cup fresh spinach
• 1 clove minced garlic
• 1/3 cup goat cheese
• 1/4 cup non-medicated olive oil

1. Properly decarboxylize cured buds: Preheat your oven to 220u0b0F. Take a baking sheet and lay your ground-up medical cannabis buds onto the sheet, making sure that it is evenly dispersed. Place the baking sheet into the oven uncovered and heat for 25 minutes. Pull the baking sheet from the oven and let it cool completely. You now have decarboxylized, or "activated," medical cannabis that is ready for consumption. When you place this decarboxylized weed into recipes, it will "activate" further between the heat of the cooking process and any lipid content contained within the recipe.
2. In a large glass bowl, whip the eggs with a whisk until well incorporated with air.
3. Add the minced onion, garlic, sliced tomato, portabella mushrooms, ground cannabis, olive oil and spinach into the bowl. Fold this mixture with a whisk until everything is well combined.
4. Pour into seasoned cast iron skillet or one that has been oiled with non-medicated olive oil.
5. Sprinkle the goat cheese across the egg mixture and garnish with 6 large basil leaves.
6. Bake uncovered in the center of the oven at 350u0b0F for 35 minutes.
7. Pull from the oven then slice into 8 sections and serve.

eggs, fresh basil, portabella mushrooms, sweet onion, tomato, fresh spinach, garlic, goat cheese, ubc

Taken from www.myrecipes.com/recipe/this-cheesy-cannabis-frittata-is-totally-dope (may not work)