Here is a wonderful Egg Frittata that is filling and delicious.


1 Tablespoon of coconut oil

2 cloves of garlic

1/2 cup of red onion

1 cup of sliced mushrooms

2 cups of fresh spinach

6 eggs

1/2 cup of diced asparagus

1/2 cup of diced cooked sweet potato

dash of pepper

1/4 cup of sun-dried tomato

*optional for added taste 1/2 cup of parmesan cheese


Heat coconut oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 5 minutes, until tender but firm. Mix in spinach, asparagus, sun-dried tomato, mushrooms, onions, garlic, and pepper. Continue cooking 2-3 minutes, or until spinach is wilted.

In a medium bowl, beat the eggs.  Pour into the skillet over the vegetables. Sprinkle with Parmesan cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.


Fit Chic

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