I’ve got a great meal prep recipe for y’all! I could eat eggs for any and all meals, so a frittata is one of my go-tos for meal prep on Sunday to eat throughout the work week. A frittata is basically a quiche without the crust.. hello #lowcarbday. It’s super versatile so you can throw in whatever meats and veggies you have on hand. I’m partnering with Teal Tractor CSA this summer to receive one of their farm share boxes. This recipe was inspired by all the fresh veggies and eggs I’ve gotten in my box each week!
In case you’re wondering what CSA stands for, it’s ‘community supported agriculture’. Essentially, instead of purchasing food from a farm you “invest” by becoming a member of the CSA and in turn receive a “share” in the form of fresh produce every week. It’s honestly so fun to open up my box each Monday, which also includes fresh chicken and eggs from Clark Family Farm. You receive the freshest in-season fruits and veggies, inspiring dishes like this frittata!
Ingredients
- 8 large eggs
- 2/3 cup milk (I use plain unsweetened almond milk)
- 1/2 cup shredded cheddar cheese
- 1 link fully cooked chicken sausage, sliced 1/4 in thick (optional)
- 1 medium zucchini, sliced 1/4 in thick
- 5 spring onions, sliced 1/8 in thick
- 2 tbsp olive oil
- 2 cloves minced garlic
- 1/4 tsp salt
- 1/8 tsp pepper
Directions
- Preheat oven to 350 and heat a nonstick pan over medium heat
- Add chicken sausage to pan and cook for 5 minutes until browned, remove from pan and set aside
- Turn heat down to medium low and add 1 tbsp olive oil
- Add spring onions to the pan and cook for 10-15 minutes, stirring occasionally until onions start to become translucent
- While onions are caramelizing, whisk together eggs, milk, salt and pepper and set aside
- Add zucchini and additional tbsp olive oil, season with salt and pepper then cook for 5 minutes, stirring occasionally
- Add minced garlic and cook an additional minute then remove from heat
- Layer chicken sausage and cooked vegetables in a greased pie pan then sprinkle with cheddar cheese
- Pour egg mixture over vegetable mixture and place in the oven. Cook for 25-30 minutes until eggs are set.
Easy as (egg) pie! I store this in the fridge for up to a week. It makes a great breakfast, lunch or dinner. Serve with a salad to keep it low carb, or roasted potatoes, cause potatoes. Hope y’all are having a great week and enjoying summer. If there are any other summer recipes you’d like to see, let me know!
Biscuits & blessings,
Leels
I am not a cook, but this inspired me (to send it to my fiancé and ask him to make it) to try and get adventurous! Looks D E L I S H
It really is so easy, I bet you could do it!
This looks delicious and easy. Thank you!!
This looks great, and love that it’s keto!
I’ve been carb cycling and need some good low carb ideas!
Oh my gosh, I LOVE frittata! I’ll have to try this some time!
This looks so good! I can’t wait to try it!
I love, love, love frittatas!
That looks super easy to make and delicious!!
Suddenly I’m craving a weekend brunch date! Thanks for sharing the recipe.
Oh my goodness, this looks so yummy! Thank you for sharing!
Thanks Hannah!