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.