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. 

Stir.

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!