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Ingredients
  • 6 large eggs
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 2 tbs. ghee or clarified butter
  • ½ onion, diced
  • 1 cup diced, seeded tomato
  • 4 or 5 tomato slices for topping the frittata
  • 5 cups fresh baby spinach (approximately 9 oz.), roughly chopped
  • Grated zest and juice of ¼ lemon
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