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.
For those interested in my meal delivery service, AC Kitchen, we will be taking new members in MA, CT, NYC and the Hamptons.
Reach us at connect@allencampbell.com