Being Ketotarian sometimes I don’t want fish for dinner but need a protein. This frittata is the perfect alternative. Feel free to make this your own with your favorite vegetables or even better..clean out your fridge to make one...Serves 2.
1 delicata squash, halved and seeds removed
JF Spicy Salt, to taste
½ red pepper, chopped
½ brown onion, chopped
½ cup almond milk
Plant-based feta, crumbled
Harissa, to taste
Cilantro, coarsely chopped
Rinse squash thoroughly and slice into halves. Using a spoon, remove seeds from center. In a baking pan, drizzle olive oil and season with JF Spicy Salt. To cook, set air fry convection oven to 375º and add squash.
Add olive oil, chives, chopped red pepper and brown onion to a frying pan. Sauté until cooked.
Drain, chop and rinse spinach. Add in layers to pan. Using extra olive oil stir until wilted. Crack 12 eggs into a medium sized mixing bowl. Whisk and scramble. Add almond milk for creaminess.
Preheat oven to 350º. Pour whisked eggs into frying pan over medium heat. Using a spatula slightly scramble to set center and even out texture. Add squash halves into frying pan. Top with vegan feta, harissa, black pepper and JF Spicy Salt to taste. Bake in over for 10-15 minutes.
Top with chives, cilantro and olive oil before serving.