Veggie Loaded Frittata
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Not just for breakfast, my friend.

Feel free to improvise and add any veggies you’d like (we added asparagus and tomatoes and it was delicious!).

In this version, the onions are a Microbiome Superfood that will nourish your body from the inside out.

The leafy greens offer iron and B vitamins for stamina and stress reduction.


  • 6 organic eggs
  • 2 Tbs. cold water
  • 1 tsp. snipped tarragon
  • ½ tsp. sea salt
  • ½ tsp. pepper
  • 1 cup sliced onions
  • 2 Tbs. olive oil
  • 1 small zucchini, cut into 1 inch slices
  • ½ pound spinach or swiss chard
  • Salt and pepper to taste if needed
  • Optional: organic goat's or sheep's milk cheese (we didn’t use this)


  1. Preheat oven to 475 degrees.
  2. Beat the eggs in a small bowl with cold water. Add tarragon, 2 Tbsp cheese if using, ½ tsp each salt and pepper and combine. Set aside.
  3. In a cast-iron skillet*, saute the onions over medium heat until translucent, about 5 minutes.
  4. Add zucchini and saute until slightly browned, about 7 minutes.
  5. Then add spinach or chard and cook until wilted, about 5 minutes.
  6. Spread the veggies evenly in the bottom of your skillet. Season with salt and pepper. Pour the egg mixture over the veggies and cook until the eggs set, about 5-10 minutes.
  7. Place skillet in a hot oven and bake for 5-10 minutes until the frittata is firm.
  8. *NOTE: If you do not have a cast-iron skillet: Spread the veggies evenly in the bottom of a lightly greased baking dish. Season with salt and pepper. Pour the egg mixture over the veggies and cook until the eggs set, about 40-50 minutes.

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