Coconut Milk and Curry Frittata

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.