Introduction

About this Recipe

Have leftover egg whites? Have eggs? Ok, good. You need this frittata. This amazingly simple and delicious leftovers frittata... It all came together when I sparked an interest in...

✓ 1/4 cup butter or coconut oil ✓ 1 medium onion, thinly sliced or diced ✓ 3 cloves garlic, chopped or minced ✓ 3 cups spinach, roughly chopped ✓ 1 carrot, thinly sliced into rounds ✓ 1 tomato, sliced into rounds (optional) ✓ 1 cup of cured meat of choice* (I like Canadian bacon for this) ✓ 1/4 cup coconut milk, milk of choice or broth (Water would also work just fine.) ✓ 4 eggs whites ✓ 4 whole eggs

✓ Dice or thinly slice your onions ✓ Over medium low heat, melt butter/oil in a 10" skillet (a well seasoned and liberally oiled cast iron worked great for us!) ✓ Place onions in pan and cover to "steam-saute" stirring frequently ✓ Meanwhile, chop garlic then spinach, slice tomato and carrot if you have not prepped beforehand ✓ Once onions are starting to turn translucent, add garlic, cover and continue to stir frequently for a few more minutes until garlic is softening ✓ Add milk/liquid of choice, spinach and carrots ✓ Stir to combine, cover and stir occasionally until carrots are cooked to "al dente", spinach is very wilted and liquid has begun to reduce. ✓ Meanwhile whisk your eggs in a bowl. ✓ Turn heat down to low. ✓ Add eggs to pan, stir briefly to incorporate, gently place tomatoes on top and cover. ✓ Check at 5 minutes, cook additionally until eggs are cooked through on top, checking every 1-2 minutes to prevent burning the bottom. ✓ This takes about 8-10 minutes in our cast iron. ✓ Slice and serve with a side of potatoes, yams or plantains!