Zucchini Spinach Frittata


Eggs are nutrient powerhouses. They're high in protein, with 7 grams per egg, contain healthy fat, iron and antioxidants like lutein and zeaxanthin, both great for eye health. Cooked veggies are often easier to digest than raw veggies, making them perfect for tossing into a variety of dishes you probably make often like eggs, soups, stews, pastas, smoothies and sauces. 

Salads aren't the only way to get your veggie intake. Start your morning off with this protein and fiber packed frittata full of magnesium, Vitamin A and Vitamin C.


  • 2 eggs
  • 1 cup organic spinach
  • 1/2 cup chopped zucchini (skin-on)
  • Coconut oil
  • Sea salt
  • Black pepper
  • Sumac (optional)
  • Turmeric (optional)

Heat oven to 350 F. In a cast-iron skillet, heat the oil over medium heat. Add the zucchini, sea salt and pepper and saute' until softened. Add the spinach and cook until wilted. 

In a bowl, whisk two eggs well and add to pan. Sprinkle with sumac, turmeric, salt and pepper. Let cook for one minute and then transfer to oven to finish cooking. Depending on your oven, it should take between 4-6 minutes.

Kitchen Sink Scramble

There are so many great ways to use up roasted veggies from your weekly meal prep. Throwing them into a stir fry, blending them up into a soup or tossing them into a scramble are a few ways I utilize them on the reg. Here, we have a roasted purple cabbage and broccoli scramble, but you can use whatever veggies you have on hand!

  • 2 organic eggs
  • 1 cup of any type of roasted or cooked vegetables
  • large handful leafy greens (optional)
  • 1 tablespoon ghee/coconut oil/avocado oil/grass-fed butter
  • hot sauce (optional) 


  • Turn flame to medium and heat fat in pan. Add vegetables and greens if using. Heat through 1-2 min. 
  • In a bowl, scramble two eggs with a fork. Reduce heat to low and add eggs to pan.
  • Cook slowly, incorporating all ingredients together.
  • When ready, plate and top with hot sauce.