Vegatable Frittata

This recipe is on of our weekend brunch go-tos. It comes from Dr. Alejandro Junger, M.D.’s New York Times Bestseller, Clean Eats, which is our favorite cookbook and we highly recommend it. Clean Eats contains over two hundred clean and delicious recipes aimed to reset your body’s natural balance. Our spouses, who are not as big fans of health-food as we are, love these recipes too, so they are great for the entire family. This recipe in particular is SUPER easy to make and requires very few ingredients (most of which you probably already have at home)!

Serves: 2 

Prep time: 10 minutes

Cooking time: 15 to 25 minutes

Ingredients:

• 2 tablespoons coconut oil

• 3 to 4 cups seasonal vegetables, such as summer squash, zucchini, kale, spinach and/or broccoli

• 1 medium yellow onion, thinly sliced

• 2 garlic cloves, minced

• 6 pasture-raised eggs

• ½ cup unsweetened coconut milk

• ¼ cup chopped fresh herbs, such as chives, basil and/or parsley

• 1 to 2 teaspoons sea salt

Instructions:

• Preheat the oven to 350℉.

• Heat a large ovenproof sauté pan, preferably cast iron, over medium-high heat. Melt the coconut oil, then add the vegetables and onion. Cook them, stirring occasionally until everything is soft. Add the garlic and continue stirring occasionally until the mixture is aromatic.

• While the vegetables are cooking, in a medium bowl whisk together the eggs, milk, herbs, and salt. 

• Pour the egg mixture into the pan with the vegetables, then transfer the pan to the pre-heated oven. Bake for about 15 to 25 minutes (the size of the pan will determine how long it takes in the oven). Once the center is firm or “set,” remove the pan from the oven and serve the frittata either warm or at room temperature.