Spinach and Eggplant Frittata

Eggplants are coming to and end here, so I was able to get a good deal on lots of them. I don’t want them to go to waste, so I am adding them to my morning frittata! They make a wonderful potato replacement in the frittata. I’ve been trying to eat less starches lately, so this is great.

Ingredients:

2 Tbs. (or more) grass-fed butter or coconut oil
3 gloves garlic, peeled and minced
1 Cup eggplant, chopped into bite sized pieces. (You can leave the peel on or take it off)
3 Cups baby spinach
3 pasture-raised eggs, whisked in a bowl and set aside
1/4 tsp salt, or to taste

Instructions:

Prepare Eggplant-

First cut eggplant and lay on paper towels, the sprinkle with salt. This will pull out the water so it won’t absorb all the cooking oil (butter/coconut oil).
After about 20 minutes, press with paper towels to absorb water and leave it until needed.

Begin-

Saute garlic in butter or coconut oil on medium-low heat until turning golden.
Add eggplant and saute until getting soft.
Then add the spinach and cover for about 30 seconds to let it wilt.
Lowe heat and remove cover, stir, and place cover back on.
After the spinach is wilted, about 3 minutes, remove all from the pan.
Melt another 1-2 Tbs. of butter or coconut oil and add the whisked eggs.
Cook as you would an omelet by adding the vegetables to the eggs once the bottom is cooked or make egg muffins.