1 tbsp dill, finely chopped
1 tbsp parsley, finely chopped
pinch of dried chili flakes
50g cheddar, grated
salt and pepper
1 tbsp coconut oil
2 spring onions, finely sliced
2 large handfuls of baby spinach leaves
green salad, to serve
Preheat your grill to maximum.
Crack the eggs into a bowl, whisk with a fork then add the dill, parsley, chili flakes, three-quarters of the grated cheddar and a good pinch of salt and pepper.
Melt the coconut oil in a small ovenproof non-stick frying pan over medium heat. Chuck in the spring onions and cook for 2 minutes until softened. Drop in the spinach and stir until wilted.
Pour in the herby egg mixture and cook for 3–4 minutes until the egg has begun to set at the sides of the pan.
Sprinkle over the remaining cheddar then slide the pan under the grill for 5 minutes until the frittata is cooked through and the top is browned.
Remove the pan from under the heat (be careful as the handle may be hot). Slide the frittata onto a plate. Serve with salad.