Name: Broccoli Spinach Frittata with Caramelized Onions
Ingredients: 4 cups broccoli florets, chopped into bite-sized pieces; 2 Tbs ghee (like this), butter, or coconut oil (I use THIS one); 1 small onion, chopped into thin half rings; 4 cloves garlic, minced; 4 cups (packed) baby spinach, washed and roughly cut; 1/2 tsp unrefined sea salt (I use THIS) (or 1/4 tsp sea salt and 1/4 tsp Herbamare seasoning (find it here)); 1/4 tsp oregano, dried; 6-8 eggs, beaten (6 serves 4 people well and 8 is if you want a thicker frittata)

Ingredients

Scale

4 cups broccoli florets, chopped into bite-sized pieces
2 Tbs ghee (like this), butter, or coconut oil (I use THIS one)
1 small onion, chopped into thin half rings
4 cloves garlic, minced
4 cups (packed) baby spinach, washed and roughly cut
1/2 tsp unrefined sea salt (I use THIS) (or 1/4 tsp sea salt and 1/4 tsp Herbamare seasoning (find it here))
1/4 tsp oregano, dried
6–8 eggs, beaten (6 serves 4 people well and 8 is if you want a thicker frittata)

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Instructions

Preheat oven to 350′
Lightly steam broccoli until starts to turn bright green (about 5 minutes), remove from heat, rinse with cool water, and set aside
Melt coconut oil/ghee in a large skillet on medium heat. Saute onions for 20-25 minutes until translucent and brown (stir occasionally to prevent sticking)
Add garlic and saute another minute or two
Add spinach and a pinch of sea salt and stir. Let cook until spinach is wilted (about 3-4 minutes)
Add rinsed and drained broccoli, oregano and rest of sea salt (and/or Herbamare). Stir until well combined and remove from heat
Pour eggs on top of veggies and shake pan slightly to get egg mixture to settle into the vegetables
Bake at 350′ fro 20-25 minutes until baked all the way through
Serve with avocado, salsa, and fermented veggies of choice