Spinach Tomato Frittata
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
Preheat oven to 180 C.
In a bowl whisk the eggs, and season to taste.
Melt the coconut oil in a oven-safe pan over medium heat.
Add the garlic and onion, and cook until soft, 2 to 3 minutes.
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.
Transfer the pan to the oven and bake for 15 to 20 minutes, or until the frittata is fully set.
Recipe credit: Paleo Leap