Spring Veggie Frittata

Spring Veggie Frittata

Serves 6

Prep Time: 5 minutes
Cook Time: 35 minutes

Ingredients

• 12 organic or pasture-raised eggs
• ½ cup full-fat canned coconut milk
• Sea salt and pepper, to taste
• 1 tablespoon Lee’s Ghee (Plain Jain or Gold Standard)
• ½ medium red onion, diced
• 1 leek, ends trimmed, thinly sliced
• 1 small zucchini, diced
• 6 stalks asparagus, sliced lengthwise, then cut into 2-inch lengths
• ½ red bell pepper, diced

Directions

1. Preheat the oven to 350°F.
2. In a medium bowl, whisk together the eggs and coconut milk. Season with salt and pepper Set aside. 
3. Heat the ghee in a 10-inch cast-iron pan over medium heat. Add the onions and leeks. Cook for 3 to 5 minutes, until soft and translucent. Add the zucchini, asparagus, and bell pepper and cook for 5 minutes, until the vegetables are tender. Season with salt and pepper. 
4. Pour the egg mixture over the vegetables and gently stir to ensure the eggs are not sticking to the bottom of the pan. Once the eggs start to slightly cook around the edges, transfer to the oven.
5. Bake for 20 to 25 minutes until the frittata puffs up and turns golden brown around the edges. The frittata should jiggle slightly in the center.
6. Once cooled, transfer any leftovers into an airtight container and refrigerate for up to 3 days.
   
   

Notes: 

This recipe can be adapted to whatever vegetables or you have available; frozen vegetables are also a great option! Just ensure that you are following the same instructions and cooking the vegetables fully before adding the egg mixture. You can also substitute full-fat coconut milk for other non-dairy or dairy milk - the result won’t be as creamy, but it will still be delicious!  

Don’t have 12 eggs? Cut the recipe in half and bake for 10 to 13 minutes