Spring Vegetable Frittata With Collagen
Looking for a healthy spring vegetable frittata recipe? We’ve taken all the best spring vegetables and added in Collagen Peptides to make this recipe even healthier. Give it a try!
1 teaspoon avocado oil
1/2 diced zucchini
1/2 cup chopped asparagus
1 medium leek, white part only, chopped
1/4 cup diced onion
6 large eggs
2 scoops Collagen Peptides
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup cherry tomatoes, halved
1/4 cup crumbled goat cheese
Preheat the oven to 400°F.
Heat an 8- to 10-inch cast iron skillet* over medium heat and add avocado oil. Once oil is shimmering, add zucchini, asparagus, leeks, and onion. Saute for 2-3 minutes until vegetables begin to soften. Remove from heat and let cool for 10 minutes.
In a medium bowl, add the eggs, Collagen Peptides, garlic powder, oregano, salt, and pepper. Whisk to combine.
Carefully pour the egg mixture into the cast iron skillet over the sauteed vegetables. Add the cherry tomatoes and stir the mixture a bit to evenly distribute the veggies. Sprinkle the top with crumbled goat cheese.
Bake the frittata for 20 minutes, until the edges are golden and the center is set. Let cool 5 minutes before slicing and serving.
Leftovers can be stored in the refrigerator for 3-4 days.
*If you don’t have a cast iron skillet, simple saute the vegetables as above, then add them to the egg mixture. Pour the egg mixture into a lightly oiled pie dish and bake as directed.