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 include protein, healthy fats, fiber, dark leafy greens, and colored cellular carbohydrates (fiber cell walls intact 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!
Feel free to do you and make this your own by adding any extras. Occasionally, we might add mushrooms to keep this a vegetarian dish, or we might slice up some bacon pieces, or anchovies to add in when we are sautéing the onions in the pan for extra flavor. We also love this original recipe and I find myself gravitating to it again and again. I’ve used canned coconut cream (always try to buy organic if you can) as opposed to dairy cream, which gives this frittata its smooth light yet creamy mouthfeel.
Often I will team this with a salad, or just have an extra piece if eating the frittata alone. Sometimes we will add a side of my Breaded Zucchini Fries with Lemon Dill Aioli (a must-try!) The flavors pair perfectly together, I promise! Enjoy this delightful frittata also worthy of any entertaining table!