1 tsp coconut oil
1/4 cup diced sweet onion
1/4 cup frozen or fresh steamed corn kernels
1 can salmon, drained
1 ripe tomato, diced
1/4 cup chopped red bell pepper
2 large eggs, lightly beaten
4 cups fresh spinach, raw
1/4 cup sliced avocado
1/4 cup salsa
1 tbsp chopped fresh mint or basil leaves
1 pinch salt
1 pinch freshly ground black pepper
3 tbsp grated cheddar cheese

Preheat the broiler. In a large ovenproof skillet, heat the coconut oil over medium heat.

Cook the onion until softened, about 3 minutes.

Add the corn, salmon, tomato and bell pepper.

Gently stir to combine and continue to cook for about 4 minutes more.

Pour the eggs over the mixture. Cook on medium heat for about 4 minutes more.

Place the skillet in the broiler and broil for 1 to 2 minutes, until the eggs are light golden brown on top.

Watch carefully. Cut the frittata into wedges and serve on a bed of spinach topped with fanned avocado slices and salsa.

Sprinkle with the fresh herbs, salt and pepper. Top with cheese, if desired.