I'm excited to share the first breakfast recipe! This frittata is one of my favorites because it's simple to make and delicious. Enjoy!
1 small yellow onion
3 roma tomatoes
3 oz spinach
Juice of 1/2 lemon
1 clove minced garlic
2 tbsp fat, such as bacon fat or coconut oil
A cast iron or other oven safe skillet
1. Turn on the broiler. Beat the eggs with salt and pepper, set aside. Dice the onion, and cut 4 thin slices from the center of each tomato. Then dice the rest of the tomatoes. Set the slices aside, and heat the fat in the skillet.
2. Sautee the onions, tomatoes, and minced garlic until soft. Add the spinach, and stir to wilt. Once the spinach has wilted, pour the eggs into the skillet, and stir to combine with the vegetables. Allow to cook over medium-low heat until the eggs have set along the side of the skillet. Lay the 8 thin tomato slices on top of the frittata, and squeeze the lemon juice on top.
3. Bake 12 inches below the broiler for 8-10 minutes, or until the eggs are cooked through. Top with avocado and enjoy!