Hemp & Spinach Frittata
~by Chef Melissa Friesen

7 eggs
½ cup hemp milk
1 cup fresh spinach leaves
1 tomato, diced
1 ½ tsp garlic
½ tsp Himalayan salt
½ tsp pepper
fresh basil leaves
fresh oregano leaves
1/3 cup feta cheese
2 tsp olive oil

Whip eggs in bowl with hemp milk, garlic, salt and pepper. Add oil to a cast iron pan on medium heat. Sauté spinach leaves.

Once spinach has darkened, add egg mixture and tomatoes. Cover with lid for 4 minutes.

Bake in oven under broiler until egg mixture has nicely browned. Garnish with chopped fresh basil, oregano and a sprinkle of feta cheese.

Serves 4