Spinach Tomato Frittata

Ingredients:

• 10 to 12 eggs

• 100 g. baby spinach leaves

• 2 tomatoes, sliced

• 1 small onion, diced

• 5 bacon slices, cooked and chopped

• 2 garlic cloves, minced

• 2T. coconut / olive oil

• Sea salt and freshly ground black pepper to taste

Preparation:

1. Preheat oven to 180 C.

2. In a bowl whisk the eggs, and season to taste.

3. Melt the coconut oil in a oven-safe pan over medium heat.

4. Add the garlic and onion, and cook until soft, 2 to 3 minutes.

5. Add half of the sliced tomatoes, all of the crumbled bacon and spinach; cook another 2 to 3 minutes, or until tomato is soft.Pour the eggs into the pan. Cook until it starts to set just a little, then place the remaining tomatoes on top.

6. Transfer the pan to the oven and bake for 15 to 20 minutes, or until the frittata is fully set.

Recipe credit: Paleo Leap