Spring Herb Frittata

MEAL TYPE: Breakfast

DIETARY RESTRICTION: Gluten-Free, Vegetarian

MAKES 6 SERVINGS

TAKES 40 MINUTES

Spring Herb Frittata

This energizing frittata showcases the best of spring produce! The herbs and veggies are loaded with vitamins and minerals to nourish and detoxify, while the eggs provide complete protein as well as healthy brain support. It’s a great way to start your day and is a real crowd-pleaser for weekend brunch.

Recipe courtesy of Kirsten McCormick, Nutritionist, Chef, and Founder of Running with Forks.

INGREDIENTS

12 farm eggs

½ c. coconut milk

1-2 Tbs. olive oil

1 medium leek, halved and thinly sliced

1 medium zucchini, halved and thinly sliced

2 cups shiitake mushrooms, thinly sliced

12 stalks asparagus, chopped in 1-inch pieces

3-4 Tbs. chopped parsley

2-3 Tbs. chopped dill

2 Tbsp chives, thinly sliced

¾ c shredded fontina or dairy-free cheese

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INSTRUCTIONS

Preheat oven to 350 degrees.
Heat a cast iron skillet or deep sauté pan over medium-high heat. Coat the pan with olive oil. Once hot, add leeks and a small pinch of sea salt and sauté until softened. Add mushrooms in a single layer and brown on each side. Once mushrooms are cooked through, add zucchini, asparagus and a small pinch of sea salt to season and cook until just softened.
Meanwhile, in a large bowl, whisk eggs, milk, parsley, dill and chives. Stir ½ cup of the cheese into egg/herb mixture and season with sea salt and fresh cracked pepper.
Pour egg/herb mixture over sautéed vegetables, shaking pan to distribute (do not stir) and sauté for 5 minutes until edges are just set. Sprinkle remaining shredded cheese over the eggs and place in oven for 20-30 minutes or until beginning to brown on top.
Remove from oven, let cook slightly and top with fresh spring herbs to serve.

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