More digestible than cow milk yogurt and less processed than plant-based, our goat milk yogurts and kefirs are rich in essential nutrients like protein and calcium and packed with billions of probiotics.
More than ever, we’re aware of how our food choices impact the health of our planet and our communities. Goats provide a delicious, real-milk option but with a considerably lighter hoofprint than their bovine counterparts.
We source all of our milk from Certified Humane® farms owned by families who take pride in being stewards of their land and their herds.
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!
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.
Intelligent and curious, they love nibbling (not eating!) just about anything around them.
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