This frittata is high in protein and healthy fats and loaded with omegas. It’s low-glycemic and loaded with fiber—a great post-workout meal. The frittata is delicious hot, served with a large green salad, or it can be taken on the go and eaten cold. Frittatas are an easy meal-prep item and are a great way to use your leftover meats or veggies. For extra protein, add your favorite meat. Chef Amber Caudle prefers adding leftover ground bison!
Chef Amber’s Frittata
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.