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Golden Beet and Broccoli Frittata

 Frittata

There’s nothing like cracking an egg and seeing a bright orange yolk on the inside. It’s a sign of a healthy chicken and a delicious egg. We prefer our eggs pasture raised and combined with fresh vegetables. This recipe will catapult your normal morning eggs into another level of healthy deliciousness.

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Golden Beet & Broccoli Frittata

Course Breakfast
Servings 10 servings

Ingredients

  • 2 tbsp Chosen Foods Avocado Oil
  • 1 red onion sliced
  • 3 cloves garlic chopped
  • 1 red jalepeno or fresno pepper sliced
  • 2 large golden beets sliced into thin wedges
  • 1 bunch broccolini chopped into 1-inch pieces
  • 10 large eggs
  • 1/2 cup milk
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 oz feta cheese sliced into wedges
  • Handful fresh parsley or other fresh herbs
  • Chosen Foods Avocado Oil Spray for greasing skillet
  • 1 bunch arugula for serving

Instructions

  1. Preheat the oven to 350F.

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  2. In a large sauté pan or cast iron skillet, heat the avocado oil over medium-low heat and add the onion, garlic, and chili pepper, and cook until heated through, about 5 minutes. Add the beets and broccolini and sauté for 5 minutes, until bright and lightly tender. Transfer the veggies to a plate or bowl and set aside.

  3. *The frittata keeps well in an airtight container in the refrigerator for up to 5 days. 

 Frittata

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