Coconut Milk and Curry Frittata
Coconut Milk and Curry Frittata
Elements
- 7 Natural, pasture- raised eggs
- 1/2 Crimson onion (finely diced)
- 2 cups Recent Spinach (chopped)
- 1/4 cup Coconut milk
- 2 tbsp Tomato paste
- 1 tbsp Curry powder
- 1 tbsp Coconut oil
- Himalayan sea salt, to style
Directions
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Warmth the coconut oil in a medium sized skillet, add the onions, and cook dinner till the onions start to caramelize.
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Whereas the onions are cooking, whisk collectively the eggs, coconut milk, tomato paste, curry powder, and salt.
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Add the spinach to the onions and oil and cook dinner till the spinach is wilted.
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Evenly unfold the onion and spinach combination over the underside of the skillet and pour within the egg combination.
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Cowl and cook dinner over medium low warmth for 4 minutes.
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Switch the frittata to the oven and cook dinner below the broiler, uncovered, for one more 2–3 minutes or till the frittata is cooked all through.
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Lower into wedges and serve.
