FRITTATA FOR HEALTH

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After a week of overindulgence, I was grateful to discover that I magically had everything on hand to make something really fortifying and nourishing, since I felt like shit. Also, it was a low key process, which was exactly what the doctor ordered.

INGREDIENTS

3-4 eggs (how much do you want/need to be fortified?)

1/2 cup cottage cheese

1/2 small white onion, julienned

1 cup spinach, leaves torn and wilted, pressed dry

2 tsp coconut oil

salt and pepper

nutmeg

dill

red chili flakes

METHOD

Melt the coconut oil over medium high as you julienne the onion. When it’s melted, add the onion, and salt. Turn it down a bit so it doesn’t brown. Add the nutmeg, dill, pepper and chili flakes, and scoot around. Put the fresh spinach in a colander and pour boiling water over it. When it cools a bit, squeeze all the water out between some kitchen towels. Add the semi dried spinach to the onions and mix it in evenly. Add the cottage cheese and season again to taste. Whisk the eggs in a small bowl and pour over the vegetables. Turn the heat up a little bit to help everything set. Preheat the oven to 370, hot so the eggs cook through but don’t brown. You really just have to watch it carefully. We recently got a super oven thermometer as the tree house’s appliances are unpredictable, and it’s been really lovely cooking since then.

Pop the pan in and, as I suggested, watch it. It’s probably done in 6 or 8 minutes, the edges leaning away from the pan but not yet gold. Remove from heat and let cool, and slip out of the pan. I ate it all, but you could share.