a tasty favorite that we continue to make monthly (at least) for the cute family of 9 that we cook for. we often have breakfast for dinner, because breakfast any time is usually a good idea.
this frittata is fail proof! feel free to add whatever you'd like to it-personally i think the goats feta at the end makes it! mmmm cheese.
ingredients:
1 c chopped red onion
1 medium sweet potato, sliced thinly
1 T ghee
2 garlic cloves, minced
1 T fresh rosemary
5 c baby spinach
8 organic eggs
2 T full fat coconut mylk
1/4 t each s + p
optional: sliced avocado + crumbled goats/sheeps feta cheese
-in a medium sized cast iron skillet, sauté onion & sweet potato in ghee until sweet potato is soft (may need to add a little water to the pan, cover & steam a few minutes). preheat oven broiler on low, add garlic & rosemary to the skillet & saute a few more minutes. add spinach, cover with a lid and cook until wilted.
-in a bowl, whisk eggs, coconut milk & s + p well. add to skillet and cook until edges are just starting to look done. add sliced avocado & crumbled goats feta on top, sprinkle with s + p & set under broiler until egg is firm & starting to puff. remove, cool, slice, & serve up with my easy homemade ketchup!
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