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Veggie Frittata

Recipe developed by Gulzat Dalton


A frittata full of perfect proteins and bursting with veggie goodness... paired with fluffy waffles with a buttery crispiness to die for. Ahh, now that’s what CorEat’s dreams are made of. 


You will love each and every bite each and every time you whip up this frittata! Pairing it with freshly toasted and buttered CorEats’ Bread, CorEats Pancakes, or CorEats Waffles will seal the deal on deliciousness, my friend! As with everything CorEats, ease takes centerstage and is second only to flavor! After all, if food is one of life’s greatest joys, shouldn’t we love every moment, every bite?


In an egg-shell, breakfast, lunch, or dinner, this recipe really is all it’s cracked up to be! Follow along as we prepare this special breakfast with the Miss Houston/USA pageant title holders! 

  

 


 

Frittata Ingredients
1 bunch green onions ~1 cup chopped
1 red bell pepper, diced 
2-3 cups baby spinach, packed
10 large eggs 
4 oz prosciutto, roughly chopped *optional
¼ cup coconut milk** 
2-3 oz feta crumbles ***
10-15 cherry tomatoes, cut in half lengthwise
2 Tbsp fresh basil, cut into thin ribbons
1-2 Tbsp almond oil ****
½ tsp sea salt
¼ tsp fresh ground pepper
fresh parsley *optional garnish

*Can be deliciously replaced with your favorite protein: bacons, sausage, salmon etc! 
**Can be replaced with dairy or non dairy milks, yogurt or sour-cream!
***Dairy and non-dairy work. I use 'Follow Your Heart' Feta.
****avocado, olive oil, or melted butter works, too!

 

 

 

 

Directions
1. Preheat your oven to 350℉.

2. In a large bowl, whisk the eggs and coconut milk together until frothy. Add basil, salt, and pepper. Set aside.

3. Heat a 10-inch oven safe skillet over medium heat. Add prosciutto to the pan and cook until slightly crispy and browned for 3-4 minutes. Remove prosciutto from the pan and set aside. 

4. Add 1 tablespoon of oil and sauté the green onions for 2 minutes. 

5. Add the red bell peppers and sauté for another 2-3 minutes.

6. Add spinach, salt, and pepper and sauté until the spinach is wilted. Remove ¼ of the vegetables, setting aside, and make sure the remaining vegetables are evenly spread out.

7. Spread the cheese and prosciutto evenly over the vegetable mix. 

8. Pour the eggs into the pan and cook the frittata without stirring, until the edges begin to set. About 3-4 minutes. 

9. Add the remaining vegetables and cherry tomatoes, spreading evenly over the eggs. 

10. Transfer the pan to the oven and cook for 25-30 minutes, or until the eggs are set.

11. Garnish with fresh parsley and sprinkle some cheese before serving.

12. Enjoy!

 

 

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