Serves 2
2 tablespoons coconut oil
1/4 cup onion, chopped
3 cloves garlic, chopped
2 large eggs (preferably pasture-raised)
1/3 cup organic tomato sauce
1 teaspoon Italian seasoning
Salt and pepper to taste
1/2 cup organic spinach
Preheat the oven to 400° F.
In an oven-safe skillet add the coconut oil on medium-high heat, and then cook the chopped onions and garlic until translucent. In a separate bowl, beat the eggs. Then add tomato sauce, Italian seasoning, salt, pepper, and mix.
Add spinach to the skillet and cook until slightly wilted. Turn the heat down a bit, then add the egg mixture to the pan and gently stir by scraping the bottom of the pan with a spatula. Once the sides have started to cook a little (2 to 3 minutes), put the skillet in the oven.
Cook for about 10-20 minutes. Set your timer and go about your business. Let it cool for about 15 minutes before serving. When I’m in a real hurry, I just cook it on the stovetop and make it more of a scramble than a Frittata.
