Prep Time: 15 mins
Total Time: 20 mins
Servings: 4 servings
Ingredients:
- 45 ml olive oil
- 1-2 teaspoons cannabis oil (adjust to desired potency)
- ½ medium onion, thinly sliced
- kosher salt and black pepper to taste
- 140 grams baby spinach (about 6 cups)
- 10 large eggs, beaten
- 110 grams goat cheese, crumbled
- 15 ml white wine vinegar
- 140 grams mixed greens (about 6 cups)country bread, for serving as needed
Directions:
1. Preheat Oven:
- Heat oven to 200°C.
2. Cook the Onion:
- In a medium ovenproof non-stick skillet, heat 15 ml of the olive oil over medium-high heat.
- Add the onion, along with 2.5 ml each of salt and pepper, and cook, stirring occasionally, until golden brown, about 3 to 4 minutes.
3. Add Spinach:
- Add the spinach to the skillet and cook, tossing, until wilted, about 1 to 2 minutes.
4. Prepare the Frittata:
- Pour the beaten eggs into the skillet, sprinkling the goat cheese evenly over the mixture.
- Let cook until the edges start to set, about 1 to 2 minutes.
- Transfer the skillet to the oven and bake until the frittata is fully set, about 10 to 12 minutes.
5. Make the Salad:
- In a large bowl, whisk together the white wine vinegar, remaining 30 ml of olive oil, cannabis oil, and 1.25 ml each of salt and pepper.
- Add the mixed greens and toss to coat.
6. Serve:
- Serve the frittata alongside the dressed greens and country bread.