15 Feb Spinach Frittata
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| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
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Ingredients
- 1/2 cup fresh spinach
- 2 eggs large
- dash Himalayan salt < 1/8 tsp
- 2 tsp extra virgin olive oil
Ingredients
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Instructions
- Coarsely chop spinach. Set aside.
- Beat the eggs and salt with a fork for 1 minute.
- Stir the spinach into the eggs.
- Heat a medium sized skillet just above the medium heat setting.
- Once the skillet is hot, coat the bottom with olive oil.
- Before the oil gets too hot, pour the egg mixture into the skillet.
- Cook for 3-4 minutes. When it looks like the frittata is starting to cook in the middle and the edges are turning a golden brown, flip the frittata over. Cook for an additional 1-2 minutes.
Recipe Notes
Notes:
For a ready-made breakfast, make the frittata the night before and store in the refrigerator. It keeps well for 2-3 days.
Serving Suggestions:
- Add a side of sautéed summer squash and carrots (ETP recipe) for a veggie-loaded breakfast.
- Garnish with fresh mint or cilantro.