Artichoke & Greens Frittata with Vegan Chipotle Cilantro Sauce

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I love the simplicity of a good frittata.  Clean organic egg protein, bright tomatoes, salty olives, red onion, spring artichokes, and green kale combined and drizzled with this addictive smoky chipotle cilantro sauce makes you smile with spring dinner joy!  I appreciate that the chipotle sauce is completely dairy free, quick to make, and absolutely delicious.  I appreciate that only one pan is needed (and a blender for the sauce).  I appreciate that in a matter of minutes dinner is served.  I appreciate that spring is here at last and by making this easy frittata for dinner I have extra evening time to get outside and appreciate our mother earth!  Smile and bid farewell to winter!

Artichoke & Greens Frittata with Vegan Chipotle Cilantro Sauce
 
Ingredients
  • FRITTATA:
  • 5 organic eggs beaten
  • ⅓ cup organic milk or plain non dairy milk
  • 10 green olives, chopped
  • 3 tablespoons red onion, diced
  • 8 cherry tomatoes, halved
  • 6 quartered artichoke hearts, halved
  • 1 cup baby kale
  • 2 tablespoons canola oil
  • Salt to taste
  • CHIPOTLE CILANTRO SAUCE:
  • 4 ounces vegenaise
  • 1 chipotle pepper
  • ½ tablespoon smoked paprika
  • Juice of half a lime
  • 1 small garlic clove
  • ½ cup cilantro
  • 1 tablespoon water
Instructions
  1. Preheat the broiler
  2. In blender, combine and process all the sauce ingredients until smooth. Transfer to a small bowl
  3. In a bowl, combine the eggs, milk, olives, red onion, artichoke, tomatoes, kale and salt. Mix well
  4. In a large skillet, heat 2 tablespoons canola oil to medium. Pour in the egg mixture. Cook until the edges of the frittata are becoming firm but the center and surface are still liquid. Quickly transfer to the broiler and broil until firm and slightly brown, 4-5 minutes. Remove from the broiler and loosen the edges of the frittata. Serve cut into wedges drizzled with your chipotle cilantro sauce. Super delish!!!

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