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!