How To Make The Best Spring Vegetable Frittata

Directions

1. Preheat the oven to 400°F.
   

2. 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.
   

3. In a medium bowl, add the eggs, Collagen Peptides, garlic powder, oregano, salt, and pepper. Whisk to combine.
   

4. 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.
   

5. Bake the frittata for 20 minutes, until the edges are golden and the center is set. Let cool 5 minutes before slicing and serving.
   

6. Leftovers can be stored in the refrigerator for 3-4 days.
   

7. Grab your Collagen Peptides here!