Artichoke & Greens Frittata with Vegan Chipotle Cilantro Sauce
  • 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
  • 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
  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!!!
Recipe by Sprinkle with Love at