Chef Amber Caudle of the Source Café Shares a Hearty yet Healthy Meal to Follow up Your Morning Workout

Chef Amber’s Frittata 

Serves 4

• 

  1 delicata squash

• 2 tablespoons coconut oil
• 2 cloves garlic, diced
• 1 small leek, sliced
• 1 cup Swiss chard, roughly chopped
• ¾ teaspoon sea salt
• ½ teaspoon black pepper
• 8 eggs
• 1 cup coconut milk
• 1 teaspoon sumac
• ¼ cup pumpkin seeds
• 6 basil leaves, finely chopped
• ½ cup nondairy cheese or feta (suggestion: Miyoko’s vegan cheese)

Optional: add ½ pound cooked ground bison or meat of choice

Preheat oven to 350º. Grease a 9-inch cast-iron skillet or an 8×8-inch casserole pan with coconut oil or avocado oil. Slice squash lengthwise and scrape the seeds out with a spoon. Discard the seeds and slice the squash, skin on, into ½-inch thick crescents.

Add the oil, garlic, 1 cup of squash, leek, Swiss chard, salt and pepper to a sauté pan and cook over medium heat 5 minutes until just softened. Remove from heat and transfer ingredients to a medium bowl.

In a separate large bowl, whisk eggs, coconut milk and sumac together, then whisk in pumpkin seeds and basil. Add the warm veggies to the bowl and mix well. Pour the entire mixture into the greased pan and top it with tablespoon-sized dollops of cheese, spaced evenly.

Bake for 25 to 30 minutes until the egg is set and doesn’t jiggle in the middle. Top with more chopped basil before serving.