Serves: 4-6 ½ large onion, chopped 14 oz. canned artichoke hearts, drained 2 c. roughly-chopped spinach (or other greens of choice) 6 eggs ½ c. canned coconut milk 3 tbsp. NesProteins Grass Fed Beef Gelatin 1 tsp. sea salt ½ tsp. black pepper 4 oz. pastured feta cheese, crumbled Fresh parsley, for topping Directions: Preheat the oven to 180C. Heat a medium-depth, oven-safe skillet (25cm diameter is best) over medium heat. Grease lightly and add the onion. Sauté until translucent, about 3-5 minutes. Cut the artichoke hearts into quarters and add them to the pan. Continue to sauté until both the onion and artichoke begin to brown, about 8-10 minutes more. Add the spinach and stir until wilted, about 2 minutes. While the vegetables are sautéing, add the eggs and coconut milk to a large bowl. Whisk well. Add the NesProteins Beef Gelatin, sea salt, and black pepper and whisk continuously until well-combined. (Note: if the gelatin clumps too much, you can run the mix through a blender to smooth it out.) Pour the egg mix into the skillet and spread the vegetables out in an even layer. Sprinkle the feta overtop. Cook until the edges begin to brown, about 5 minutes. Move the skillet to the oven and bake for 20-24 minutes, or until the eggs are puffy and cooked through. Allow the frittata to rest 5 minutes before slicing and serving. Top with chopped parsley, as desired.