Spinach Frittata

I love spinach. Really love spinach. Wish I could say that I have loved it all my life long, but it’s one of those veggies that as an adult I can’t get enough of. Sadly it is also one of the most pesticide ridden veggies, but I have grown my own and it is easy and so much better from your own garden. Super easy to grow.

That being said I sometimes can’t eat it fast enough and find some additional uses in the not raw spinach category.  ;-) This frittata is super easy. Like a quiche with out all the work or clean up.

Here’s all you do:

Spinach Frittata:

6 eggs
1.2 cup of almond milk or regular (your choice)
2 healthy cups spinach washed and dried
1/2 teaspoon salt
1/4 teaspoon black pepper
one small onion sautéed
1/4 cup of sliced goat cheese
1/2 cup shredded cheddar

Preheat oven to 350˚  Saute the onions in 1 tablespoon of coconut oil.

Let cool and place aside.

In a small bowl mix the eggs and milk, salt and pepper, set aside. When the onions have cooled,  place the spinach in a butter greased quiche pan and then top with the onions.

Lastly pour over the mixed eggs on top of the spinach and onion base. Top with dopples of the goat cheese and then top with the cheddar. Bake for 35-40 minutes or until the eggs set. I cover the top with foil until the last 10 minutes.

Bon Appétit!