Frittata made with farm fresh organic eggs, baby asparagus, zucchini, spinach, arugula, shallots, tomato, goat cheese, and FTM CANOLA OIL.
Frittatas are an easy dish that are great for a meal or meal prep for the week ahead. Our fresh Frittata takes advantage of some of the veggies that are currently in the Spring season. We love making frittatas because they come out very thin, and really show off the filling, rather than the egg. This Spring Frittata can be enjoyed as a healthy breakfast or brunch, or light lunch or even dinner served with salad on the side or with Keto toast dipped in our delicious FTM EVOO.
This Spring Frittata is Paleo, Whole30, Keto, Grain Free, and Gluten Free.
INGREDIENTS
- FTM CANOLA OIL.
- 6eggs
- 1 medium shallot
- 1 bunch asparagus
- 2 cups spinach
- 1⁄2 chopped zucchini
- 1 cup arugula
- 1 tomato (preferably heirloom)
- Course sea salt
- ground pepper
- cayenne pepper flakes
- 1 tsp. Dejon mustard
- 1 tsp. chopped chives
- 1 tsp. parsley
- 1⁄2 cup coconut milk
- 1 cup shredded goat cheddar
STEPS
- Prep the veggies by cutting them all bite sized and cut the asparagus in half
- Finely chop the shallots
- Pre-heat the oven to 350o
- Lay the sliced zucchini, tomatoes, and asparagus in a pan and brush with our FTM EVOO, and cook until crisp (about 20 minutes)
- While the veggies are baking in a bowl, whisk together the eggs, mustard, coconut milk, salt, pepper, and stir in the chopped chives and parsley
- Pour 2 tbs. of our FTM CANOLA OIL into a large skillet
- Add the shallots to the heated oil and toss until golden brown
- Pour the egg mixture into the skillet
- Add the spinach and the arugula and cook for another 2-3 minutes
- Remove the vegetables from the oven and lay them nicely on the eggs
- Season with a little salt, to taste
- Add the shredded goat cheese sprinkled evenly and cover for 3 minutes until the goat cheese has melted nicely
- Pour about 1 tbs. of our FTM EVOO on top and sprinkle with extra chives and red pepper flakes
- Serve this right from the pan
Here’s a tip: If you are planning on serving this to guests, you could cook the veggies a day in advance, so before serving, the eggs just need to be added and baked.
This Spring Frittata is Paleo, Whole30, Keto, Grain Free, and Gluten Free.
