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Spanish Frittata

Spanish Frittata

Serves 4–6

12 large organic eggs
½ cup coconut milk
2 Tbsp. coconut oil or olive oil
1 small red onion, small chop
1 cup spinach or arugula
½ cup sautéed mushrooms or favorite vegetable of choice
½ tsp. salt, more to taste

Preheat the oven to 375 degrees.

In a medium bowl whisk the eggs and coconut milk with 2 pinches of salt. Set aside.
In a 4-6” skillet or omelet pan over medium-high heat add the coconut oil, red onion, and another pinch of salt. Sauté, stirring occasionally until the onion becomes translucent, about 3 minutes. Add the mushrooms or vegetables of choice and sauté until soft. Remove the vegetables from pan. Set aside.

Turn down the heat to low, adding a little more coconut oil if needed. Using the same skillet, add the eggs, shaking to distribute the mixture evenly. Cook over medium-low heat for 5 minutes, using a spatula to spread the eggs from the edges to the center until the edges are no longer runny. Arrange the mushrooms and onions over the top evenly. Transfer to a 375-degree oven and cook for 5 minutes until set and slightly browned. Remove from oven. Be very aware of the hot handle!

To finish slide partially cooked frittata onto a large plate: wearing oven mitts, place a plate over the pan and, holding the two together, invert them so the frittata drops onto the plate. Slide the frittata back into the pan so partially cooked side is up. Place back in oven to cook 3-4 minutes more. Cut into wedges and serve.

Shop List
1 dozen eggs
½ cup mushrooms
1 small red onion
2 cups spinach or arugula

Check the Pantry
1 small can coconut milk
Coconut oil or extra-virgin olive oil
Sea salt

From The Juice Lady’s Anti-Inflammation Diet

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