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Frittata

Serves 1 to 2, Vegetarian/Gluten-Free

INGREDIENTS

1 garlic clove, minced

1/4 cup onions, chopped

1 tablespoon olive oil, or Ziggy Marley’s Coco’Mon Coconut Oil, or coconut oil of your choosing

1/2 cup freshly chopped tomato

3/4 cup fresh spinach, torn into large pieces

3 whole eggs, plus 2 egg whites (or egg substitute of your choosing)

1/4 cup whole milk

1/4 teaspoon sea salt

1/4 teaspoon freshly ground pepper

1/3 cup finely chopped basil leaves

1/2 cup feta cheese

APPLE CIDER DRESSING

Apple cider vinegar, like Bragg Apple Cider Vinegar

Olive oil

Salt and pepper, to taste

Optional: add minced garlic and shallots

or SIMPLE LEMON DRESSING

1 lemon, juiced

3 cloves garlic, minced

4–5 tablespoons of extra-virgin olive oil

Salt and pepper, to taste

Pinch of red pepper flakes

PREPARATION

Preheat oven to 350°F.

In a cast-iron skillet, sauté garlic and onions in olive oil or coconut oil until onion is soft.

Add tomatoes and spinach, allowing spinach to wilt.

In a large bowl, whisk eggs, egg whites, milk, salt, and pepper together.

After whisking, add egg mixture and chopped basil to the pan.

Sprinkle with feta cheese.

When edges of frittata start to firm against pan, remove from stovetop and place in oven until fully cooked, about 10 minutes.

Serve with side salad and apple cider vinaigrette or simple lemon dressing.

For apple cider and simple lemon salad dressings, mix all ingredients and whisk until combined. For cider dressing, desired yield is 1 part vinegar to 2 parts olive oil.

Optional: you can also make individual servings in ramekins.