Protein-Packed Veggie Frittata

Yield: Serves 4–6
Prep Time: 15 minutes
Cook Time: 25–30 minutes

Ingredients:

Vegetables:

• 1 tablespoon Carrington Farms Organic Ghee
• 4 cups fresh spinach
• 1 large carrot, chopped
• 1 large zucchini, chopped
• 1 cup baby broccoli, chopped
• 1 cup frozen green peas

Egg Mixture:

• 6 large eggs
• 1 tablespoon Dijon mustard
• 1 tablespoon Carrington Farms Organic Ghee
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons Carrington Farms Cassava Flour
• ⅓ cup fresh basil, chopped

Garnishes (Before Baking)

• Asparagus spears
• Cherry tomatoes

Garnish (After Baking)

• Fresh basil leaves

Directions:

1. Preheat oven to 400°F.
2. Heat 1 tablespoon of ghee in a cast iron skillet over medium heat. Add the spinach first and cook until wilted. Continue adding the remaining vegetables in this order: carrot, zucchini, baby broccoli, and green peas. Sauté until the vegetables are slightly tender.
3. In a medium bowl, whisk together the eggs, Dijon mustard, melted ghee, Italian seasoning, garlic powder, salt, black pepper, and cassava flour until smooth. Stir in the chopped fresh basil.
4. Pour the egg mixture evenly over the sautéed vegetables in the skillet. Arrange asparagus spears and cherry tomatoes on top.
5. Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the eggs are set and the top is lightly golden.
6. Remove from the oven and let cool slightly. Garnish with fresh basil leaves before slicing and serving.