May 04, 2015

Italian Frittata: Recipe from Lauren Haas Holistic Nutritionist

Italian Frittata

Zucchini, grated on a cheese grater Red Onion. Sliced
Kale, chopped
Basil, sliced

Sun dried tomatoes, chopped, set-aside Almond Cheese, shredded or sliced Eggs
Salt, pepper, paprika (optional), to taste

Serves: 6
Prep Time: 15 minutes Cook Time: 25 minutes


3 Handfuls 1⁄4 Cup
1⁄4 Cup
1⁄2 Cup


**Pre-heat oven to 450 if you decide to finish cooking the eggs in the oven. See directions below.

Grate zucchinis on a cheese grater or slice them in 1⁄2 moons. Slice onion. Chop kale. Slice basil and set aside. Slice cheese unless pre-grated.

In a separate bowl, whisk the eggs, basil and cheese.

Sauté all the veggies and add balsamic vinegar. Season with salt, pepper and paprika. Once cooked, combine the veggies into the egg mix. Lower flame to a low-medium heat, spray/grease pan and add veggie/egg mixture.

**There are 2 ways to finish cooking the fritatta:

1. Cover pan with a lid and cook until eggs are firm.
2. Preheat oven to 450 and cook for 20 minutes or until eggs are firm

Enjoy with some avocado, salsa or Dijon Mustard.


Lauren Haas is Holistic Nutritionist. She is an AADP Board Certified Holistic Health Practitioner, C.N.C, C.N.H.P, Certified Holistic Nutrition and Lifestyle Coach. Visit her and get more great recipes at