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Frittata with Spinach (and other greens)
prep time
10 minutes
cook time
15 minutes
total time
25 minutes
What You Will Need

Cast Iron Skillet


Pyrex Bowls



  • 1 tablespoon of Ghee or Avocado Oil
  • 1-3 stalks of Broccolini
  • 3-5 stalks of Spinach, Swiss Chard or any Leafy Greens
  • 1 cup or more of Leftover Protein
  • 4-6 Organic Eggs
  • 2 tablespoons of Full-Fat Coconut Milk (optional)*
  • 1 teaspoon of Pink Sea Salt and Pepper
  • 1-3 garlic cloves
  • 1/4 chopped onions*

Recipe Notes:

  1. You don’t have to add the full-fat coconut milk, but it will make it extra fluffy.
  2. You can also leave out the onions if you wish but it will add more flavor if you have them on hand.
  1. Preheat over to 350 degrees.
  2. In a cast iron skillet pour in your ghee or avocado oil to heat up about medium-high heat.
  3. Add in your garlic cloves and onions.
  4. Start to saute your vegetables, and protein of choice.
  5. While they are cooking add your eggs, full-fat coconut milk, sea salt, and pepper into a bowl or high-speed blender.
  6. Whisk or blend well.
  7. Pour blended mix into the cast iron pan.
  8. Cook for about 3-5 minutes just enough time for the edges to set.
  9. Place the skillet into the oven.
  10. Bake for 10-15 minutes until the top is golden, can broil the last two minutes to get really golden.
  11. Carefully take out of the oven to slice, and enjoy!

Spring Broccolini and Greens Frittata

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