Coconut Milk and Curry Frittata
- 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
Warmth the coconut oil in a medium sized skillet, add the onions, and cook dinner till the onions start to caramelize.
Whereas the onions are cooking, whisk collectively the eggs, coconut milk, tomato paste, curry powder, and salt.
Add the spinach to the onions and oil and cook dinner till the spinach is wilted.
Evenly unfold the onion and spinach combination over the underside of the skillet and pour within the egg combination.
Cowl and cook dinner over medium low warmth for 4 minutes.
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.
Lower into wedges and serve.