Breakfast Omelette (Frittata)

Prep: 10 minutes Cook: 25 minutes Total: 35 minutes Servings: 4


3 Tablespoon extra virgin olive oil
1 yellow onion, thinly sliced
2 cups tomatoes, sliced
2 cups of lightly packed baby spinach/baby kale, coarsely chopped
4 large eggs, beaten
Salt and freshly ground pepper
½ teaspoon cloves
½ teaspoon turmeric
1 tablespoon grated fresh ginger
3 ounces of goat cheese

1 avocado, sliced thinly for topping
¼ cup chopped fresh dill
3 teaspoons chopped chives
½ lemon zest


1. In a 10 inch skillet, heat the oil over medium heat.
2. Add onions and sauté until soft and translucent about 5 minutes.
3. Stir in tomatoes, salt, pepper, cloves, turmeric and ginger and cook for another 4 minutes. .
4. Add the spinach to the mixture and add ¼ water
5. Cook for about 2 minutes and until leaves are wilted.
6. Add the egg mixture and after about 2 minutes, turn heat to medium low.
7. Add the goat cheese to the frittata and let it cook until the eggs have set about 5-6 minutes and until the eggs are not runny.

To serve, add sliced avocados on top and garnish with dill, chives and lemon zest.


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