Recipe Overview | Cooking Essentials

Experience a flavorful brunch with Zucchini Artichoke Frittata: a hearty blend of eggs, zucchini, artichoke hearts, and garlic, baked to perfection for the Follicular phase.

Zucchini Artichoke Frittata

Experience a flavorful brunch with Zucchini Artichoke Frittata: a hearty blend of eggs, zucchini, artichoke hearts, and garlic, baked to perfection for the Follicular phase.

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Serves: Breakfast

Serves: 4

Phase: Follicular

Prep Time: 10

Cook Time: 25

Ingredients

6 eggs
1/3 C cashew milk
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
1 C Artichoke Hearts chopped
1 medium zucchini chopped
2 cloves garlic diced

Instructions

Preheat oven to 350
In a blender combine eggs, milk, salt and pepper. Can optionally whisk instead
Heat a 10” cast iron skillet over medium high heat.
Add olive oil and saute zucchini.
After 5m add garlic and artichoke hearts to the skillet.
Once the garlic is fragrant and the zucchini is tender, add in egg mixture. Stir to combine for about 30s.
Cook on stovetop until you start to see the edges set ~5-7m
Once edges set, add to oven and bake for 16-18m. Remove from oven and serve

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