Most of the time, I don’t cook from a recipe for dinners. While I love trying fun new recipes, most of the time I just don’t have the time or mental capacity to plan these out and prep everything. So many of my weeknight meals are simple and nutritious – and made up on the fly.
Fritattas are a fantastic one-pan meal when you don’t want to spend much time on dinner, and don’t really have anything specific planned. What I love most is that if you have eggs, you can whip up a delicious frittata with whatever else you may have in your cupboards/fridge.
This one in particular I love as it packs in a ton of veggies and has amazing flavor. So, if you have eggs, milk, coconut milk or nut milk, you can make this! Start with onions as a base, and add your favorite veggies and cheese, if you tolerate it. Of course, sausage or bacon can make a great addition too for additional quality protein.
Equipment:
- Cutting board
- Chef’s knife
- Oven-safe pan
- Spatula
- Medium mixing bowl
Ingredients:
- 9 eggs
- 1/2 full fat coconut milk
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 1 tbsp. extra virgin olive oil
- 1 red onion, diced
- 4 cups packed spinach (or 1 cup frozen), finely chopped
- 4 oz. goat cheese
- 1/3 c. kalamata olives
- Preheat oven to 375 degrees.
- Crack eggs into a bowl and whisk until well-blended. Add coconut milk, sea salt and black pepper. Set aside.
- Heat olive oil in the pan on medium-high and add the onion, cooking until translucent, about 5-7 minutes.
- Add spinach and, if using fresh, cook down until wilted. Make sure it’s evenly spread on the bottom of the pan.
- Pour the egg mixture into the pan and turn down the heat to medium. Don’t stir.
- Crumble goat cheese and evenly distribute kalamata olives over the top.
- When the bottom starts to set (lifts away easily with a spatula), transfer to the preheated oven.
- Bake for 15-20 minutes, or until the top is cooked through.
- To brown the cheese, turn on the broiler for a minute or two, but watch it closely!