Yummy for breakfast, lunch or light dinner. You can make individual frittatas or a large one. You can add spinach or kale but then
4large free-range eggs
2cupsfinely chopped green cabbage (or kale or spinach)
4sprigs scallion or handful parsley or any herb you like
Break the eggs into the bowl and beat. Slice the cabbage finely and put into a medium bowl. Chop the scallion or parsley and add them to the bowl. Add the paprika, sprinkle salt and beat everything together.
Heat the coconut oil in a large skillet over medium heat. Ladle about ½ cup of the mixture into the skillet (Or all the mixture for a large frittata). Fit as many as possible but make sure you leave 1 inch gap between each frittata. Sprinkle salt and pepper and cook for 1 - 2 minutes. Flip the frittatas with a spatula and cook until the the bottom is golden brown, about 1-2 minutes. Serve immediately or store in a container in the fridge up to 1 day.
If you decided to make a large frittata let it cook longer, about 3-4 minutes, before you flip it.