Early Fall Frittata

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Fall is one of our absolute favorite times of the year to cook nourishing, warming food, especially when the ingredients come from our local farmer’s market.

With the shift in seasons, our bodies need grounding food- as it can be a bit unsettling as everything changes so rapidly around us.

early fall frittata recipeThis frittata recipe is perfect for Fall because it uses ghee and root vegetables, which are grounding and balancing for the body as the weather becomes cooler. The fresh herbs and zucchini add a lightness, that is reminiscent of the last days of summer!

Ghee is used traditionally in Ayurvedic Medicine and is one of our favorite healthy fats to incorporate into the diet, because it is so sweet and comforting. Ghee is clarified butter, which means the milk solids have been removed and all that remains is a golden, delicious liquid. Usually people who are sensitive to lactose, can tolerate ghee.

Ghee is great to eat in the Fall and Winter because it helps the body heal, restore, and build — which is important for enhancing our immune system.

Frittata
Frittata
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Nutrition Facts
Frittata
Amount Per Serving
Calories 153 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 168mg 56%
Sodium 224mg 9%
Potassium 819mg 23%
Total Carbohydrates 16g 5%
Dietary Fiber 4g 16%
Sugars 8g
Protein 9g 18%
Vitamin A 74%
Vitamin C 91%
Calcium 5%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
Cuisine Vegetarian
Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
Ingredients
  • 1 Tbsp ghee or grapeseed oil
  • 1 cup zucchini chopped
  • 1 cup beets chopped finely
  • 1 cup squash chopped finely
  • 1/3 cup fresh basil chopped
  • 1/3 cup fresh parsley chopped
  • 1/2 cup onion chopped
  • 3 cloves garlic minced
  • 3 eggs
  • sea salt
  • pepper
Cuisine Vegetarian
Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
Ingredients
  • 1 Tbsp ghee or grapeseed oil
  • 1 cup zucchini chopped
  • 1 cup beets chopped finely
  • 1 cup squash chopped finely
  • 1/3 cup fresh basil chopped
  • 1/3 cup fresh parsley chopped
  • 1/2 cup onion chopped
  • 3 cloves garlic minced
  • 3 eggs
  • sea salt
  • pepper
Frittata
Votes: 0
Rating: 0
You:
Rate this recipe!
Nutrition Facts
Frittata
Amount Per Serving
Calories 153 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 168mg 56%
Sodium 224mg 9%
Potassium 819mg 23%
Total Carbohydrates 16g 5%
Dietary Fiber 4g 16%
Sugars 8g
Protein 9g 18%
Vitamin A 74%
Vitamin C 91%
Calcium 5%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Preheat oven to 350.
  2. In a cast iron pan, saute the onions and garlic in ghee for 5 minutes, or until the onions begin to caramelize.
  3. Add the beets, squash, zucchini, and fresh herbs. Cook for 5-10 minutes, or until the vegetables begin to soften.
  4. Add sea salt and black pepper to taste.
  5. Beat the eggs together. Pour into the veggies and cook for 1 minute on the stove.
  6. Cook in the oven for 5 minutes, or until solidified.
Recipe Notes

Coomplete Meal Idea

  • This is perfect served with a side of steamed spinach, kale or collards…sprinkle some toasted sesame seeds on top!
  • If desired you can also add in a piece of toasted whole grain or gluten free bread.

This recipe was originally published in 2011.

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