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Mixed Veggie Frittata

Paleo | Anti-Candida | Gluten-Free
Servings 4

Ingredients

  • 6 – 7 organic free range eggs
  • 2 Tablespoons water or non-dairy milk
  • Olive oil or butter for sautéing
  • 1/2 medium red onion diced
  • 3 cloves fresh garlic peeled and minced
  • 1/2 teaspoon sea salt
  • 1 cup fresh spinach
  • 2 green onions white and green parts, finely minced
  • pinch black pepper

Instructions

  1. Preheat oven to broil setting.
  2. Whisk eggs and water or non-dairy milk and set aside.

  3. Heat a well seasoned 12 inch cast iron skillet with butter or olive oil over medium heat. Add red onion, garlic, and sea salt and sauté for a couple of minutes, making sure the garlic does not burn. Next add the fresh spinach and give a quick stir. Pour egg mixture into the pan and stir one more time. Sprinkle with fresh green onions and a pinch of black pepper.

  4. Cook for about 4 – 5 minutes, or until the egg mixture starts to set on the bottom. Using an oven glove, remove the skillet from the burner and place in the broiler for about 4 – 5 minutes more, or until lightly browned and fluffy.
  5. Let this cool for a couple minutes before slicing.
  6. Enjoy warm with a side of salsa!