Farm Fresh Frittata Recipe

Farm Fresh Frittatas are a favorite in our household. It’s a recipe included in my gut healing program Gut Thrive in 5 recipe guide, so you know It’s full of healing foods that are full of flavor and easy-to-digest. I hope you enjoy this as much as we do!

Soak time: 20 minutes
Prep and cook time: 1 hour
Serves: 10-12 (recipe can be cut in 1/2)

Ingredients:

• 1 cup quinoa (soaked in water with juice from 1/2 a lemon for 1-6 hours, then drained and rinsed)

• 1 cup sweet potato, cooked and diced

• 2 cups water or Healing Bone Broth

• 1 dozen pastured eggs

• 1 red pepper, diced

• 1 red onion, diced

• 1 bunch Swiss chard

• 3 cloves garlic, minced

• 1/2-pound maitake mushrooms, sliced (optional)

• 1 bunch fresh basil, chopped

• teaspoons sea salt

Directions:

• Put soaked and drained quinoa and 2 cups water in medium saucepan and bring to boil.

• Reduce to simmer with the lid on until cooked, 10 to 15 minutes.

• Remove from heat and set aside to cool.

• In a large mixing bowl, whisk eggs and salt; set aside.

• Preheat oven to 375º and oil a 9x13 baking dish.

• Prep all vegetables.

• Rinse and roll up Swiss chard. Make 1-inch slices through the Swiss chard rolls.

• In a large sauté pan, sauté the red onion, mushrooms, and red pepper until golden; add garlic for one minute. Add Swiss chard and sauté until wilted. Allow to cool.

• Make sure quinoa and vegetables are not too hot when adding to eggs.

• Mix all ingredients in one large bowl and pour into oiled baking dish.

• Cover with foil and bake for 30 minutes.

• Insert knife into the middle of casserole. If still liquid, bake for 10 more minutes or until set.

• Increase oven temperature to 400º, remove foil, and cook for about 5 more minutes or until brown.

Note: you can also add crumbled goat cheese to the casserole before baking.

Enjoy!