Mornings will never be the same. Here’s an early Fall Frittata that introduces you to the best way to use any leftover garden or farmers market tomatoes or zucchini! Easy to customize and sub with your favorite produce, delicious, and made with all REAL food ingredients! 

Ever feel like brunching like a boss, but with minimal prep time involved- (AKA: I don’t want to spend ALL morning in the kitchen)? Someone, somewhere felt just like you and came up with a frittata bake! It feeds a crowd or a few; the process is the same. You can double up or double down on this recipe and still win. Loved by all those who try it and enhanced by whatever seasonal vegetables you have flying around; this will become a breakfast table staple. Or, a quick and practical lunch or dinner. Or spoiler alert, the single-best way to clean-out-your-fridge before your next grocery shop.

You can choose to serve it with a big green salad, a crispy sweet potato hash, fresh slices of creamy avocado, or crusty sourdough bread. It pairs well with all of the above and the ingredients you add to it have the power to make it even more hearty. This recipe is equally awesome for Sunday meal prep, as it can easily be reheated “by the slice” during the busy week ahead.

This late Summer/ early Fall frittata offers some of my favorite ingredients: gruyere, roasted zucchini, roasted red peppers, tomatoes, kale or spinach and sautéed red onions. Don’t feel like roasting the vegetables? Simply sauté the tomatoes, zucchini, red onion and red peppers together. The roasting brings out the best flavors, so if you’re feeling a little extra- DO take that extra step.

Cheese is completely optional, and as you know- I mostly eat a dairy-free diet. That being said, there are certain types of “hard cheeses” that I enjoy from time to time like parmigiano, gouda, edam and gruyere. What I definitely don’t consume are soft-cheeses like mozzarella, swiss or brie, let’s just say this: they are not my friend. As any lactose intolerant person will tell you, certain cheeses are more propense to causing a reaction. But cheese is the glue that holds this frittata together in terms of flavor and texture. I kid you not when I say gruyere is meant to be enjoyed with frittatas and quiche, they pair together perfectly!

But let’s talk a little bit about eggs and why I consume and enjoy Conestoga Farms Free Run Omega-3 Eggs. I love eggs and I eat them almost daily. I think they are part of a balanced diet and make for the best quick dinners. But- there’s a lot to be said about the quality of the eggs you are consuming. Let’s be fully honest: NOT all eggs are created equal.

That’s why I love free run eggs, they come from “happy” chickens. They come from hens that have room to roam and are fed an all-grain diet, and in this case, one that is enriched with flax seed. Flax is a source of omega-3 fatty acids; which our body needs to function and they have so many health benefits! I personally consume them to help fight off inflammation as well as taking Omega-3’s in supplement form.

Bonus: the moment you try these eggs, in fact; the moment you crack them open you’ll be surprised by the deep orange colour in their yolk followed by their awesome taste.