Dairy-free Frittata
Perfect for brunch, lunch, or even a light dinner, this spring frittata is a must-try recipe for any season.
Ingredients
- 10 Pastured Eggs
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup Yukon Gold Potatoes chopped into ½" cubes
- 1 Shallot thinly sliced
- 1 cup Asparagus chopped into 1" pieces
- 1 cup Green Peas I used frozen
- 1 cup Dairy-free Ricotta Kite Hill
- 1 teaspoon Garlic Powder
- Salt and Pepper to taste
Instructions
- Preheat the oven to 400°F.
- Heat a pan to medium heat with 1 tablespoon olive oil. Add chopped asparagus, peas, and shallots. Saute for 5 minutes.
- In a bowl, whisk together 10 eggs, garlic powder, salt and pepper. Add in the chopped potatoes and cooked veggies. Mix together.
- Coat a 9x13 casserole dish with non-stick spray or olive oil. Pour the egg mixture into the pan.
- Spoon out small dollops of ricotta cheese and evenly space through the eggs.
- Place the pan in the oven and cook for 30 minutes or until the center of the frittata if golden brown and the eggs are firm.
- Cut into even squares, serve and enjoy!
Nutrition
Calories: 522kcalCarbohydrates: 46gProtein: 35gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 441mgSodium: 221mgPotassium: 1046mgFiber: 15gSugar: 6gVitamin A: 1196IUVitamin C: 15mgCalcium: 234mgIron: 6mg
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