Directions

1. In a food processor, chop the spinach, parsley, cilantro, and spring onions.
2. In a medium bowl, beat the eggs. Add the almond flour. Add the spinach mixture and stir to combine.
3. Heat olive oil over medium heat in a large skillet.
4. Pour the egg mixture into the pan then add the potato cubes, spreading them out evenly.
5. Reduce the heat to low and cook, covered, until the underside is golden brown, about 10 minutes.
6. Cut the frittata into quarters and flip each one over. Cover and cook until the frittata is firm and the potatoes are tender, about 10 minutes.
7. During the last few minutes of cooking, sprinkle the frittata with Parmesan.

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