Hot or cold, the frittata is a perfect breakfast, lunch or dinner.
Feel free to add more protein and veggies to this dish. It fulfills my Zone requirements the way it is.
1 tbsp coconut oil or ghee
2 green onions, chopped
1/2 bell pepper
3 brown mushrooms, chopped
1/2 tomato chopped
2 handfuls, spinach
1 clove garlic, chopped
Sea salt, black pepper, turmeric, oregano, red chilli pepper flakes to taste.
2 tbsp coconut milk.
Preheat oven to 350F.
In an oven safe skillet, melt the coconut oil or ghee over medium heat.
Add the vegetables and spices saving the spinach until later.
In a small bowl, combine the eggs with the coconut milk.
Once the vegetables are heated through, add the spinach and allow to wilt.
Add the egg mixture to the pan and allow to cook for about three to five minutes.
Place the pan in the oven and bake for ten to fifteen minutes. When the eggs have risen, turn on the broiler for two minutes.
Remove pan from the oven. Cut and serve with your favourite hot sauce or leave it plain.
This will keep for about four days in the fridge properly sealed.