Preheat oven to 375.
In a small mixing bowl, whisk eggs with a pinch of salt, pepper and chili flakes.
In a small, oven-safe, sauté pan over medium heat brown onion in coconut oil for 2-3 minutes. Pour in half of the egg mixture.
Spread the asparagus, spinach and basil evenly over pan and pour remaining egg on top.
Place in the oven for 10-12 minutes until frittata is firm and just about dry.
Serve this frittata with your favorite salad of fresh, raw vegetables and sliced avocado!
*If you plan on reheating this frittata, undercook it slightly to allow for a moist slice when serving later on. *Sourcing eggs – look for pastured, organic eggs.