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High-Protein Frittata

Have you ever added probiotic goat milk kefir to your eggs before? Thanks to the kefir, eggs turn out a little fluffier and a lot more flavorful. Add in the Trifecta spices by our friends at Balanced Bites, and you may find this dish on rotation in your house as much as we have! Pro-tip: Make this baby on a Sunday and then simply pop a slice in the toaster oven for those fast and furious weekday mornings!

WHAT YOU'LL NEED

2 Tbsp Redwood Hill Farm Plain Goat Milk Kefir
1/2 tsp Balanced Bites TRIFECTA spice blend
4 eggs
1/2 pound pound Italian sausage, crumbled
1/2 small red onion, chopped
1 Tbsp cooking fat, optional
2 oz cheese (optional)

INSTRUCTIONS

Preheat the oven to 350°F.

Heat an ovenproof 8-inch skillet over medium heat. Add the sausage and cook for 4 to 5 minutes to render some of the fat.

Add the red onion to the skillet. Stir and cook for 2 minutes, then add the sliced zucchini and allow to cook and warm through for an additional 2 minutes.

While the vegetables are cooking, whisk the eggs in a large bowl with the kefir, and Balanced Bites TRIFECTA spice blend. Add the egg mixture to the skillet and stir in the shredded cheese.

Bake for 10 to 15 minutes, until the eggs are no longer runny, the frittata puffs up a bit, and the edges are golden brown.

DID YOU KNOW?
SOME GOAT KIDS ARE BORN WITH “WATTLES”, THE FLESHY, DANGLY THINGS ON THEIR NECK