Ingredients
- 6 eggs
- 2 tbsp diced yellow onion
- 2 tbsp coconut oil
- ½ cup asparagus, lightly steamed, sliced
- ½ 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.
Nutrition
Calories: 159kcal | Carbohydrates: 1g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 245mg | Sodium: 97mg | Potassium: 145mg | Vitamin A: 835IU | Vitamin C: 2.4mg | Calcium: 45mg | Iron: 1.6mg
