Packed With Nutrients, This Spinach Frittata Recipe Shines!
6 Large organic eggs, beaten
½ t sea salt
2 T Cooking fat (Ghee, Duck fat, butter, etc.)
½ Onion, diced
1 C diced seeded tomato & slices for topping
1 Bag/bunch (about 9 ounces) organic baby spinach, roughly chopped
Grated zest & juice of ¼ lemon
Set oven to broil (or preheat to 500°).
In a mixing bowl, whisk the eggs with salt and pepper.
Heat a large oven-safe skillet (we use cast iron) over medium heat. Add the fat to the pan and coat the bottom. When the fat is hot, add the onion and tomato and cook, stirring until softened about 2 -3 minutes. Add the spinach and let it wilt for 30 seconds. Add the eggs and fold them into the vegetables with a rubber spatula. Cook, without stirring to let the eggs set on the bottom and the sides of the pan, until the eggs are firm and still appear wet, 3 – 4 minutes. Lay a few tomato slices on top. Drizzle the lemon juice and sprinkle the lemon zest over the top.
Transfer the pan with the eggs to the oven and broil 4 – 6 inches from the heat (or bake in the preheated oven) 3 – 5 minutes, until the top is golden brown. Cut into slices and serve hot out of the pan. Serves 2
Adapted from The Whole 30