Here is a wonderful Egg Frittata that is filling and delicious.
1 Tablespoon of coconut oil
2 cloves of garlic
1/2 cup of red onion
1 cup of sliced mushrooms
2 cups of fresh spinach
1/2 cup of diced asparagus
1/2 cup of diced cooked sweet potato
dash of pepper
1/4 cup of sun-dried tomato
*optional for added taste 1/2 cup of parmesan cheese
Heat coconut oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 5 minutes, until tender but firm. Mix in spinach, asparagus, sun-dried tomato, mushrooms, onions, garlic, and pepper. Continue cooking 2-3 minutes, or until spinach is wilted.
In a medium bowl, beat the eggs. Pour into the skillet over the vegetables. Sprinkle with Parmesan cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.