<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=1732828740314310&amp;ev=PageView&amp;noscript=1">

Try This Local Vegetable Frittata for a Supercharged Morning

Posted by cleanteam

vegetablefrittatahero.jpg

This vegetable frittata recipe is simple to pull together in a few minutes no matter what's in your fridge. It's made with easy to find local ingredients such as pastured eggs and vegetables. Eggs are not used on the 21-Day Program, so this is perfect for once you have completed your program

As with most Elimination Diets, the Clean Diet removes potentional allergens and food-sensitivities, and eggs are quite high on that list. We highly recommend getting both your eggs and produce from your local Farmer's Market, Community Supported Agriculture (CSA) program, or Food Cooperative. We love this vegetable frittata recipe because it's protein and nutrient-packed, it's flexible, and it supports local businesses and the environment.

Serves 2

Ingredients

6 eggs, from pastured (happy) hens

½ cup coconut milk

1 medium sized onion, sliced thin

3-4 cups diced zucchini and/or summer squash

2 garlic cloves, sliced thin

sea salt, to taste

¼ cup chopped fresh herbs (chives, basil or parsley, whatever you prefer)

 

Directions

Preheat the oven to 350F.

Chop vegetables.

vegetablefrittatachop.jpg

Heat a 5-6 inch oven proof pan (preferably cast iron) over medium-high heat. Melt a few tablespoons of coconut oil, then add the onions and zucchini. Cook until soft. Add the garlic, continue to cook until aromatic and the garlic is golden.

vegetablefrittatasaute.jpg

 

 

 

 

 

 

 

 

 

 

 

 

While the veggies are cooking, whisk the eggs, coconut milk, chopped herbs, and sea salt.

 vegetablefrittataeggs.jpg

 

 

 

 

 

 

 

 

 

 

 

 

Pour the egg mixture into the vegetable pan then transfer into the oven.

vegetablefrittatapour.jpg

Bake for about 15-25 minutes (size of pan will determine how long it takes in the oven).

vegetablefrittatastove.png

Once the center of the vegetable frittata is “set” (you can use a toothpick or fork to check), remove from the oven and serve with or over mixed salad greens.

vegetablefrittatafinal.jpg

 

Recipe//Frank Giglio
Photography//Jenny Nelson

 

If you enjoyed this article, you might also like Savory Spinach Pancakes for a Healthier Brunch

 

Topics: Clean Eats

SUBSCRIBE TO EMAIL UPDATES

Sign up for our Clean newsletter for weekly inspiration delivered to your inbox

Recent Posts

Search the Blog