Basil + Feta Frittata
If you've been around the block with us, you know we LOVE our frittatas.
They're such a great way to start your day well-nourished. Beyond the benefits of eggs for fertility, pregnancy and postpartum, making a frittata on batch-cook day is your solution to energize your life with protein and veggies.
Our programs are filled with frittata variations, but this one is a tried and true fan-favorite. Relish the lingering days of summer by packing in the fresh basil!
You were made for this!
- 10 large, pastured eggs
- 2 Tbsp extra virgin olive oil
- 1 bunch Swiss chard (remove leaves from stems, chop leaves, and coarsely chopped stems)
- 1 large sweet potato, cut into 1/2" cubes (~2 cups cubed)
- 2 cloves fresh garlic, minced
- 1/2 cup organic feta cheese, crumbled
- 1 cup fresh basil, chopped
- 1/2 tsp salt
- Roast Potatoes: Heat oven to 420°F. Toss the sweet potato in 1 Tbsp olive oil + pinch of salt (notice no mention of peeling) and get that potato roasting in for 30-40 minutes, or until tender, then set aside to cool.
- Sauté Veggies: With remaining Tbsp of olive oil, sauté the chopped Swiss chard stems (stems take longer, so cook them before the leaves) with minced garlic over medium-high heat for ~5 min. Add the leaves and continue to sauté another ~2-3 min.
- Whisk + Mix Eggs: In a large bowl, whisk the eggs until airy and fluffy. Stir in the basil, cooked sweet potatoes and chard, + 1/4 cup feta.
- Bake It: Spray or butter a 9" pie pan (better yet, use a cast iron skillet for extra iron), then pour in the egg-veggie mixture. Sprinkle remaining 1/4 cup feta evenly across the top. Bake for ~30 minutes until the top is slightly browned and a knife comes out clean.
We love to hear from you! Share your favorite frittata variation in the comments below!