How To Receive Meals

Harvest Frittata

Prep Time: 20 – 40 minutes

Cook Time: 20-40 minutes

Servings: 4-6


  • 9 eggs
  • 1 cup canned coconut milk
  • ¾ tsp sea salt
  • ¼ tsp ground black pepper
  • Optional: ½ tsp dried herbs (ex. oregano)
  • 1-2 cups seasonal roasted or fresh chopped veggies


  1. If roasting vegetables for frittata, begin by preheating oven to 400 degrees F and lining sheet pan with parchment paper. Then, lightly season chopped veggies with sea salt and black pepper and coat with olive oil. Spread chopped veggies on parchment lined baking sheet and roast in oven at 400 degrees until fork tender and fragrant.
  2. Reduce oven temperature to 375 degrees F and grease casserole dish. Spread roasted vegetables at bottom of dish. 
  3. In large bowl, add eggs, coconut milk, and seasoning and whisk until smooth and combined. Pour mixture over vegetables into casserole dish. 
  4. Bake dish in oven at 375 degrees F until set, about 20-40 minutes depending on size of dish. Be sure frittata is cooked through before removing from oven. Let sit on counter to settle before enjoying. 

Chef Ayelet’s Notes:

This dish is a staple on the Healing Meals Client menu, and is a perfect place to highlight seasonal farm vegetables! Some of our favorite pairings include roasted mushroom and onion, or wilted greens.