Recipe courtesy of Cultivated Wellbeing.
- 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 Ounces shredded white cheese, preferably Kerrygold Dubliner cheese
- Salt and pepper to taste
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.