8 Eggs (preferably free range or organic)
100g Mushrooms
100g Tomatoes
1 bag of Spinach
1 Onion
Fresh Garlic & Chilli
2tsp Coconut Oil
Chop onions, garlic and chilli and add to a pan with coconut oil. Fry until golden.
Slice the mushrooms and cherry tomatoes, add to the pan and cook for a further 5 minutes.
Add the spinach and stir until wilted.
Crack 8 eggs into a large bowl and whisk, then pour the eggs into the pan over the vegetables. Leave to simmer on a low heat for 8-10 minutes until the bottom is cooked.
Preheat the oven on grill and put the partially cooked frittata inside for 4-5 minutes until the rest of the mixture sets.
Eat hot or leave to cool and store in the fridge in a sealed box.
Can be enjoyed as part of breakfast, lunch or dinner, yum!