Garden Frittata- Clean Eating
6 Servings
Adapted slightly from multiply delicious

6 thin asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1/2 small red onion, diced
1/2 small white onion, diced
1/4 red bell pepper, diced
1/4 green bell pepper, diced
1 cup baby spinach
3 garlic cloves, minced
10 eggs
1/2 tablespoon coconut oil or olive oil
sea salt and fresh ground pepper to taste
1/3 cup cherry tomatoes, sliced
handful parsley, chopped
2 to 3 strips bacon (sugar-free and nitrate-free) cooked and crumbled

Note: This recipe is flexible, use your favorite vegetables. I omitted bacon.

Preheat oven to 350 degrees F. Heat 12-inch non-stick, oven safe saute pan over medium heat. Add coconut oil to pan and melt. Sautee asparagus, onions, peppers, spinach and garlic...
until the spinach is wilted, about 3-4 minutes. And set aside.

In medium size bowl, whisk together eggs, pepper and salt.

Stir the veggies into eggs and pour the mixture back into the skillet and cook on medium-high heat for 4-5 minutes or until the egg mixture has set on the bottom and begins to set up on top.

Transfer frittata to the oven and cook for 12 to 15 minutes, or until the frittata has achieved a spongy firmness to the touch.

Slice and serve garnished with tomatoes, parsley and bacon.