Makes 4 Servings

 

2 Tbsp coconut oil 

1 onion, diced

2 organic zucchinis, diced

1 organic green pepper, diced

1-2 handfuls free-range chicken, cooked and chopped

2 large handfuls organic spinach 

2 Tbsp organic unsalted butter 

6 free-range eggs, beaten

Herbs to your liking (basil and oregano are my staples)

Sea salt and pepper, to taste

Organic unsweetened salsa, optional

 

1.)  Preheat your broiler with oven rack at highest level.  In a large stainless steel skillet on your stove top, add coconut oil over Medium-High heat and saute the onion, zucchini, and green pepper about 5 minutes, until softened.   Add in the chicken and heat thru for 2 minutes.  Reduce heat to Low and add the spinach on top and wilt down, about 30-45 seconds.

 

2.)  Add the butter to the pan, melting it down and incorporating all thru the mixture, making sure the bottom of the skillet is well coated.  Pour beaten eggs over top, tilting pan as needed to get egg mixture to coat all the veggies.

 

3.)  Sprinkle optional herbs over top.  Season with sea salt and pepper.  Turn off heat on stove top.  Place skillet under broiler for about 3-5 minutes, until fritata is puffy and light brown.  Remove from oven, cut into wedges and serve.  Top with fresh salsa (optional).