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 minutes
Cook Time: 25 minutes

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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