Paleo Chicken and Spinach Frittata is perfect for the quick summer time dinner. Delicious healthy and filling, what more could you want? Maybe a glass of white wine to wash it down with!
Method
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Preheat your oven to 180 degrees.
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Grease a 22cm cake or pie tin or 12 muffin hole tins.
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Heat the butter in a frypan and add the onions. Cook them until they are soft and fragrant.
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Add the finely chopped chicken breast and cook for a few minutes before adding the spinach. Cook unto the chicken is cooked through and the spinach wilted and hot.
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In a separate bowl, whisk the eggs and salt and pepper together. Set aside.
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Spread the chicken and spinach mixture over the bottom of your pie dish and sprinkle the feta cheese over the top. Carefully pour over the egg mixture.
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Place in the oven and bake for 25 minutes or until golden.
