Best with Organic Cooked Beets

Superfood Summertime Frittata

Prep Time: 15 min // Cook Time: 30 min Servings: 4-6

What to do

  1.  Over medium heat, sauté garlic and onion in olive oil until the onion is fragrant and translucent.
  2. Add in diced sweet potatoes and water, and continue to cook until potato is tender (about five minutes). Stir in kale and tofu, and cook until kale turns a darker green. Season to taste with salt and pepper and remove from heat.
  3. Lightly grease an oven-safe baking dish with olive oil. Spread sautéed veggies into an even layer across the bottom of the dish.
  4. Top with handfuls of fresh spinach, sundried tomatoes, and cheese.
  5. In a separate bowl, beat eggs until well incorporated – small bubbles should start to form! Pour in your milk or nut milk of choice for fluffiness and salt to taste. Continue to beat for thirty seconds.
  6. Pour eggs into baking dish, ensuring that all of the veggies are evenly covered.
  7. Top with sliced beets, mushrooms, jalapeño, and tomato.
  8. Bake at 350°F for 20-30 minutes, increasing to 375° for the final 5-7 minutes to achieve a golden brown top.
  9. Enjoy!

What you’ll Need

1 to 2 cloves of garlic, minced

1/4 medium Spanish onion, diced

1/2 medium sweet potato, diced

1/2 cup kale, chopped

1/2 cup tofu, cubed

1/2 cup fresh spinach

1/3 cup sundried tomato, chopped

1/2 cup shredded mozzarella

8 eggs

1/4 cup milk (or unsweetened nut milk of choice)

Salt and pepper to taste

1 Love Beets Organic Cooked Beet, sliced into rounds

1 baby portabella mushroom, sliced

1 jalapeño, sliced

1 yellow tomato, sliced