Hemp Heart Frittata


Always use organic when possible.

  • 14 eggs
  • 1/2 cup  unsweetened almond milk
  • 1  zucchini (thinly sliced)
  • 1/2 cup  Hemp Hearts
  • 2 tsp Hemp Hearts for sprinkling on top of finished frittata
  • 1/3 cup feta cheese
  • 1/3 cup shredded carrot
  • 1/4 cup sun-dried tomatoes
  • 1 tbsp avocado oil
  • salt and fresh ground pepper
  1. Preheat broiler to high.

  2. On a baking sheet, brush with ½ Tbsp avocado oil. Add sliced zucchini.

  3. Drizzle with ½ Tbsp avocado oil. Season with salt and pepper to taste. Broil for 2-3 minutes until lightly brown. Change from broil to bake at 375 F.

  4. In a large mixing bowl, add eggs, almond milk, Hemp Hearts, carrots, sun-dried tomatoes, salt, and pepper. Whisk to combine very well. Add feta cheese.

  5. In a medium-sized skillet, pour in egg mixture. Then cover top with zucchini slices and sprinkle some extra sun-dried tomatoes on top.

  6. Place in oven and cook until golden and center sets. About 18-20 minutes.

  7. Let cool slightly. Sprinkle remaining Hemp Hearts on top. Slice into 8 wedges. Serve warm.

Note: Leftovers will keep for 2-3 days in the fridge.