ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
Spring is almost here in Southern California! Or maybe it's the 90 degree weather that just makes us feel like winter is long gone. Since we only serve seasonal ingredients here at Model Meals, we get really excited when the weather shifts and new produce arrives. To celebrate, we decided to throw as much as we possibly could into this week's frittata.
Frittatas are a great choice because you can make several servings in one batch, and they reheat really well all throughout the week. It's a great way to utilize your leftover veggies and it's relatively fail-proof.
There was a chopping contest in the kitchen this week between Araceli, Manuel, and Chris with all these mean green ingredients. And lets not forget Chef Paul, showing off those multi-hand egg cracking skills. Are you GREEN with envy? Well you don't have to be, because we are here to share! You can recreate this delicious meal on your own at home and enjoy it for breakfast, lunch, or dinner!
If you are a regular Model Meals customer, you have probably noticed that the frittatas have been especially on point lately. Chef Chris has been our main frittata constructor (#MFC) for a few months now. And why would he take on such a delicate task? Because he loves the ever-changing combinations of ingredients, and the beauty of our rich organic Gonestraw Farms pastured eggs.
So get out those knives, and go to town on your veggies, and release some of that spring time energy on cracking eggs. You can feel really good about getting a full serving of veggies in a delicious protein-packed vegetarian meal too!
*use organic ingredients whenever possible*
1 baked spaghetti squash
1/2 cup shopped asparagus
3/4 cup arugula
1/2 head broccoli
2 TBSP chopped basil
2 TBSP ghee
salt to taste
parsley for garnish
Heat oven to 325 degrees. Heavily grease an 8 inch baking dish with the ghee. Pull your spaghetti squash out of it's skin with your hands and arrange it on the bottom of your pan. Place the pan in the oven for 15 minutes, or until spaghetti squash is brown and toasty.
Chop your asparagus and broccoli into small bite size pieces and set aside. Crack your eggs into a bowl and whisk vigorously or use an emulsion blender to get them smooth and well combined. Salt your eggs to taste.
Once you remove your spaghetti squash crust from the oven, start filling your baking dish with the arugula on the bottom, then broccoli, asparagus and basil on top. Slowly pour in your egg.
Place your baking dish in the oven for 20 to 25 minutes, until center is solid and a knife inserted comes out clean.
Cut into 4 segments and garnish with fresh parsley.