Easy Vegetable Frittata
Easy Vegetable Frittata
Whether your guests are meat eaters or vegetarians, this simple frittata will satisfy all. Just load it with your favorite vegetables and low-fat cheese and they’ll feel full and guilt-free.
Servings
6
servings
Ingredients
- 12 pastured eggs
- 1/2 can of full-fat coconut milk
- 1 small box of baby spinach
- pad of butter
- 6 cherry tomatoes, halved
- 6 ounce shredded white cheese, preferably kerrygold dubliner cheese
- salt and pepper to taste
Directions
- Preheat the oven to 375 degrees F. Beat the eggs, coconut milk, salt, and pepper in a large mixing bowl. Warm an 8-inch oven safe cast-iron skillet and add butter and half the box of spinach. Cook the spinach just long enough to wilt, then add to eggs; repeat with the other half. Turn off the stove and add a bit more butter to the skillet — enough to grease bottom and sides. Pour egg and spinach mixture into the skillet. Lay the halved tomatoes and pads of cheese along the top of the mixture.
- Bake at 375 degrees F for 15 to 20 minutes. The frittata is done when the middle is cooked through and the top is golden brown (you can use a fork to test the middle, or just press down with your finger to feel that it’s firm). It should pop right out of the skillet and onto a plate, in case you don’t want to leave your skillet in the fridge all week.