Garden Vegetable Frittata

Many cultures offer a take on a fluffy, eggy dish, and to taste each is a window into history and humanity!

We’re hard-pressed to find a version that isn’t delicious, but we’re taking this opportunity to salute Italy and their famously sustaining egg dish.

Enter: The Italian Frittata!

We’re supercharging this protein-rich recipe with veggies rife with crucial prebiotic fiber, a laundry list of vitamins & nutrients, and antioxidants.

Our Garden Vegetable Frittata is a delicious and flavorful way to fuel your body with high-end nourishment.


-8 Eggs
-1/4 Cup Milk
-1/8 Tsp each: Salt, Pepper, Garlic Powder, Onion Powder, and Dried Dill
-1 Large Yukon Gold Potato
-1 Heaping Cup Diced Bell Peppers
-1/2 Cup Fresh Asparagus (sliced into 2” pieces)
-2 Large Handfuls Spinach
-1/3 Cup Crumbled Goat Cheese (optional, but recommended!)


Step 1: Whisk together eggs, milk, salt, pepper, garlic and onion powders, and dill until frothy; set aside.

Step 2: Heat Big Horn UP, Garlic, or Basil Olive Oil in a cast iron skillet.

Step 3: Sauté potatoes for 5-7 minutes (until tender).

Step 4: Add remaining veggies and sauté for 2-3 more minutes.

Step 5: Add eggs to skillet along with goat cheese (if using) and let sit for another 2-3 minutes (or until edges begin to “set”).

Step 6: Place skillet in a 400 degree oven for about 10 minutes (or until frittata is set).

Enjoy! :blush: