This is hands down my go-to frittata. I am a big quiche fan, and although a frittata is technically a crustless quiche I like it this way because I get to skip a step and I don’t miss it! Packed with plenty of nutrition and flavor my frittata can be whipped up for brekky, brunch, lunch, or dinner – it’s super versatile! I also have a recipe for my Mini Mediterranean Frittatas too you might want to try.
I am always looking for the 5 to thrive that includes protein, healthy fats, fiber, dark leafy greens, and colored cellular carbohydrates (fiber cell walls intact for our good gut buddies and colors for phytonutrients!) I have made sure you’re getting the whole 5 to thrive gang with mine. This frittata will satiate you for hours, balance your blood sugar, regulate your hunger hormones, and feed your good gut buddies in your microbiota! We love serving ours up with a handful of arugula and a quarter avocado for even more healthy fats!
Feel free to “do you” and make this your own by adding any extra herbs and spices. Occasionally, we might add mushrooms, red bell pepper and fresh chilli to keep this vegetarian frittata fun! Often though, this is how we enjoy it – it’s just SO darn good. I’ve used canned coconut cream (always try to buy organic if you can) as opposed to dairy cream, or you could use unsweetened Greek yoghurt. This gives the frittata its smooth, light yet creamy mouthfeel. If you prefer not to use goat cheese you can use a non-dairy soft cheese, or simply leave it out. It will still taste ahhhhhmazing!