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


  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

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