Salmon & Spinach Frittata

Ingredients: serves 4-6
10 organic pastured eggs, whisked
1 large can wild caught salmon – drained
12 fresh spinach leaves, chopped
½ tsp. each dried thyme, dried basil, and rosemary or alternatively 1 Tbsp. of each if using fresh herbs
1 Tbsp. olive oil
Himalayan sea salt & pepper to taste

Preheat oven to 350°F; lightly coat a baking dish with olive oil. Mix eggs, salmon, herbs, spinach, salt and pepper together in a bowl. Bake for 18-20 minutes or until middle of frittata is completely cooked through
*Serve with sliced tomato and capers or fresh berries