Spinach Frittata

Name: Spinach Frittata
Prep time: 5 min
Cook time: 5 min
Yield: 1
Ingredients: 1/2 cup fresh spinach; 2 eggs (large); dash Himalayan salt (< 1/8 tsp); 2 tsp extra virgin olive oil

Natasha

5 years ago

Spinach Frittata

Course Breakfast

Diet Anti-candida, Dairy Free, Gluten Free, Lactose Free, Low FODMAP, Nightshade Free, Nut Free, Paleo, Rice Free, Soy Free, Sugar Free, Vegetarian

Cook Method Stove Top

Prep and Cook Time 45 Minutes Total, Quick Cook, Quick Prep

Protein Source Eggs

Servings 1

Prep Time 5 minutes

Cook Time 5 minutes

Ingredients

1/2 cup fresh spinach
2 eggs large
dash Himalayan salt < 1/8 tsp
2 tsp extra virgin olive oil

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.