Summery Frittata
Prep time
Cook time
Total time
Serves: 6 servings
  • 8 large organic eggs
  • ¼ cup organic milk or dairy-alternative milk
  • ½-1 tsp of Himalayan sea salt (mineral-rich)
  • 1 ½ tsp dried Herb de Provence blend
  • 3-4 swirls with black pepper mill
  • 1 TBSP extra-virgin olive oil
  • 2 TBSP sliced green onion
  • ¾ cup green beans, sliced diagonally into thin slices
  • ½ cup celery stalks, cut into fine cubes
  • pinch of sea salt
  • 2 ounces organic goat cheese, crumbled
  • OPTIONAL: One 7 oz (198g) packet of Applegate organic Black Forest Ham slices, cubed.
  1. Preheat oven to 325 F. Lightly oil an 8 inch square glass or ceramic baking dish
  2. Heat olive oil in sauteé pan, add onion, green beans and celery, stir fry for about 5-6 minutes until beans are slightly softened but still crunchy.
  3. Add spices and sauteé another 3-5 min. You may need to add a little water to prevent sticking.
  4. Whisk the egg mixture in a bowl with a large balloon whisk until foamy, about 30 whisks.
  5. Combine with veggie mixture and pour into glass or ceramic dish. Add the pre-cooked ham (if using) and goats' cheese.
  6. Bake 25-40 min until the edges are pulling away from the side and the center does not
  7. jiggle anymore.
  8. Serve immediately with a fresh green salad, or enjoy later at room temperature.
  9. Makes a great work or school lunch the next day.
  10. TIP: Once refrigerator cold, this frittata dish can easily be cut into very thin slices and even served as an appetizer.
Recipe by Kirstin's Cancer Care at