Spinach Onion Frittata

frittataI had a bag of white onions from last week’s shopping and wanted to make something that shines onions. Pickles? Onion jam? Soup? Stuffed onions? Balsamic onion! I like making a big jar of it now and then, which can be added to home-made vegetarian patties, grilled meat or temphe, bean salads, etc. Today I made frittata using sweet balsamic onion along with spinach and peas. Eggs are packed full of protein, amino acids and 11 different vitamins and minerals. They are also easily digestible and jam packed with vitamin D and healthy cholesterol. This recipe is healthy, quick and easy to prepare, oodles of flavour and easy on your wallet. Any leftovers? Enjoy next morning for nutritious brekkie or in your lunch box. Great for either warm or cold x
frittata1Ingredient (serves 2-4)

Balsamic Onion
2 white onions, thinly sliced
1 tbsp coconut oil
1 tsp raw honey
2 tbsp balsamic vinegar
1 tsp cumin
1 tsp thyme
a touch of cayenne pepper
salt and pepper to taste

Spinach Onion Frittata
1 cup of packed spinach, roughly chopped
1/2 cup of green peas
1 cup of balsamic onion
1 tbsp nutritional yeast
4 eggs
50g grounded almond
1 tbsp sesame seeds to sprinkle on top

To make balsamic onion, heat coconut oil over medium heat in a pan, add sliced onions and cook until fragrant. Add other ingredients and cook until liquid is reduced. Take it off the heat and set aside. Crack the eggs in a large bowl and gently whisk. Add the rest of ingredients except sesame seeds into a bowl and stir to combine. Pour the mixture into a baking tin, lined with baking paper, and sprinkle sesame seeds on top. Place in the preheated (180) oven for 40 minutes until cooked.

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