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Recipes
Vegetable Frittata
This hearty vegetable frittata is packed with roasted yams, asparagus, and fresh greens for a balanced and flavorful dish. Light yet satisfying, it delivers a perfect mix of protein and fiber while being naturally gluten-free. Ideal for meal prep, brunch, or a nutrient-dense anytime meal.
Chef’s Tip
Ingredients
Roasted Yams
- 3 cups yam (1 large), peeled and cut into triangles
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon chili powder
Roasted Asparagus
- 1 bunch asparagus, tough ends removed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Pinch of sea salt and black pepper
- Drizzle of lemon juice or balsamic vinegar
Frittata Base
- Sprinkle of black pepper (for eggs)
- 1 tablespoon olive oil
- 2 cups finely chopped onion
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 cup finely chopped cilantro
- 4 cups chopped broccoli (about 3 crowns)
- 1 tablespoon pressed garlic
- 1 cup chopped roasted asparagus
- 1 tablespoon tamari
- ½ teaspoon lemon zest
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- 2 handfuls baby spinach, roughly chopped
- 13 eggs
- ¼ teaspoon sea salt (for eggs)
- ¼ teaspoon onion powder (for eggs)
Directions
- Roast the Yams: Preheat oven to 375°F. Toss yam pieces with olive oil, sea salt, and chili powder. Spread on a parchment-lined baking sheet and roast for 20-25 minutes, or until tender.
- Roast the Asparagus: Place asparagus on a lined roasting pan, drizzle with olive oil, garlic, salt, and pepper, and rub to coat. Roast at 375°F for 10 minutes, then drizzle with lemon juice or balsamic.
- Sauté the Vegetables: Reduce oven to 350°F. Heat olive oil in a large pan over medium heat. Add onions and cook for 6 minutes until translucent. Stir in paprika, sea salt, pepper, and cilantro.
- Add broccoli to the pan and sauté until softened. Stir in garlic, roasted asparagus, roasted yams, tamari, lemon zest, oregano, and onion powder. Mix well, then fold in baby spinach, allowing it to wilt. Adjust seasoning as needed.
- Prepare the Eggs: In a separate bowl, whisk together eggs, sea salt, onion powder, and black pepper until well combined.
- Combine & Bake: Stir the whisked eggs into the vegetable mixture until evenly incorporated. Transfer to a baking dish and bake for 30-35 minutes, checking at 20 minutes. It’s done when a knife inserted in the center comes out mostly clean.
- Cool slightly, slice, and serve!
Chef’s Tip
If you love extra crunch, top with toasted pumpkin seeds or sunflower seeds before serving.
