Cause I LOVE breakfast recipes!
1 red onion, sliced thinly
dash of sea salt
2 tablespoons olive oil
2-3 cups fresh spinach
Sea salt and pepper
6 eggs, beaten
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and dash of salt. Stir the onion quite often, every 30 seconds or so. You are going to continue cooking the onion until it is dark brown in color, approximately 15 minutes. If the onion starts to burn or stick to the pan, add a tablespoon of water every so often in order to eliminate this. I wound up adding water to the skillet twice in the last 5 minutes of cooking. Once the onion is dark brown and soft, it’s caramelized! Aka sooooo delicious!!
Remove the onion from the skillet and place to the side on a plate. Heat 1 more tablespoon of olive oil to the pan. Add the spinach and cook until wilted. Add the onions back into the pan and mix with the spinach.
Turn the heat to low and evenly pour the eggs over everything. Salt and pepper to taste. Cover and let cook for approximately 15 minutes. Do not flip your frittata. It is done when the center is cooked through.
4 Rounds with 1 min rest between rounds
Each Round is AMRAP 3 mins:
5 Squat Cleans (55kg, 35kg)
20 Double Unders