Name: Spinach + Asparagus Frittata
Yield: 4
Ingredients: 6 eggs; 2 tbsp diced yellow onion; 2 tbsp coconut oil; 1/2 cup asparagus, lightly steamed, sliced; 1/2 cup baby spinach

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Spinach + Asparagus Frittata

Servings: 4

Calories: 159kcal

Author: Allen Campbell

Ingredients

6 eggs
2 tbsp diced yellow onion
2 tbsp coconut oil
1/2 cup asparagus, lightly steamed, sliced
1/2 cup baby spinach

Instructions

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 and spinach 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.
Place in the oven for 10-12 minutes until frittata is firm and just about dry.

Notes

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.