Weekend Fresh Veggie Frittata!

Lovelies, we are over-the-moon this recipe has been included in Feed Feed's Staub - Made in Staub campaign! Check us out at Feed Feed!  

Weekends just aren't the same without amazing brunches!  We love frittatas almost as much as we love our house favorite waffles!  We made this one with green collards and fair trade tomatoes!  Follow us on Instagram for food, family and fun adventures!

You need great pasture eggs! 

Green collards, tomatoes, shallots, spices and any other fresh veggie you like!

Veggies, cheese, cream and eggs!

Preheat the oven 350 degrees

Ingredients - 

Green Collards - 1 cup
Himalayan Sea Salt - 2 teas or to taste
Pepper - 1 teas 
Cherry Tomatoes 1 cup - slice in half - we use organic & fair trade
Shallots - 1 small
Eggs - organic and pasture raised (Non-GMO) - 12
Grass Fed Buffalo Cheese - 1 cup
Grass Fed Cheddar - 1/2 cup
Heavy Cream - 2 tbs

Dice your green collards, tomatoes, shallots.
Salute the veggies and add spices. 
Add your eggs in.
Stir / Whisk together
Gently stir in 2 tbs of heavy cream and 3/4 cup of cheese
Top with 1/4 cup of cheese

Cook 10-15 minutes or until done.

Optional:  Avocados on top, Salsa, Diced Mango, Dollop of Organic Greek Yogurt (we use Stonyfield)

The Staub pan and gorgeous orange linen are from Williams-Sonoma. (no, this is not a sponsored post)

As always ingredients matter!  We choose organic, fair trade and Non-GMO - real food!


What a gorgeous looking frittata! There's something so comforting about a dish like this- it's brunch perfection for me! By the way, I love that Staub pan :)
Katrina said…
This looks amazing! We used to make something similar for our daughter when she was first eating solids. I am going to be trying your take on this soon! Looks delicious and I love the idea of fresh avocados on top!
Sarah said…
THe pictures you've taken are gorgeous! I love how you've managed to combine so many veggies into this dish!
Nicki said…
Thank SO very much! Happy weekend!