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.
- 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
- 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.
- 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.