Saffron Frittata

Frittatas are a perfect choice for breakfast, brunch, or lunch, offering a delicious way to pack in greens, protein, and a boost of saffron in a single slice. Whether feeding kids or preparing a balanced meal for yourself, it's an easy, wholesome option.

It's also a go-to dish for hosting friends and family! During the holidays, this frittata is a favorite for cozy mornings at home. In the summer, fresh cherry tomatoes are a welcome addition, adding a burst of vibrant flavor. The beauty of this recipe lies in its versatility—feel free to swap out the greens or vegetables to suit your preferences!

Ingredients:

• 6 large pasture-raised eggs (use 8 eggs for a 12-inch skillet)
• 2 opened Kinder Thoughts® saffron capsules
• 2-3 heads of organic green onions, sliced
• ½ bulb organic fennel, thinly sliced and chopped
• 1 chopped organic zucchini
• 1 cup organic cherry tomatoes, halved (optional)
• ¼ cup yogurt (we love Cocojune or Culina coconut yogurt, but grass-fed Greek yogurt works great)
• ⅓ cup organic sheep’s milk feta cheese, crumbled
• ¼ teaspoon Himalayan pink salt

Instructions:

1. Prepare the Frittata Base: In a mixing bowl, whisk together the eggs, yogurt, saffron capsules, and salt.
2. Sauté the Vegetables: In a 10 or 12-inch cast iron skillet, sauté the sliced green onions, fennel, zucchini, and any additional vegetables (like cherry tomatoes) just until tender.
3. Combine: Once the vegetables are ready, pour the frittata base over them. Gently shake the pan to distribute the mixture evenly among the vegetables.
4. Add Cheese and Bake: Sprinkle the crumbled feta cheese on top and transfer the skillet to a preheated oven at 400°F.
5. Bake: Bake for 15 to 20 minutes, or until the eggs are set and the top is lightly golden around the edges.
6. Cool and Serve: Allow the frittata to cool slightly before slicing and enjoying!