8 eggs
½ Vidalia Onion chopped
1 cup Spinach chopped
2 tbs Fresh Basil chopped
1 cup Cherry Tomatoes
½ cup Canadian Bacon chopped
1 tbs Oil of Choice (coconut/ghee/butter)
Salt and pepper to taste

In a bowl, combine the eggs and salt until yokes and whites are smooth.

Heat 1 tbs coconut oil/butter/ghee in skillet, add onions and cook until softened. Add spinach, basil, tomato, Canadian bacon and heat for a minute until the ingredients meld together.

Add the veggie mixture to the bowl of mixed eggs.  With oil of choice, grease glass pan and pour mixture into pan. I used a rectangle cake pan (8×11) but a round pan would work as well.

Preheat oven to 350 degrees.

Cook for 20 minutes or until the frittata has cooked through. ☺

Top with crumbled bacon and fresh cracked pepper.