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.
Our head chef's, Paul Barbosa and Tony Thomason, had the great pleasure of visiting one of our favorite farms this week. Weiser Family Farms is a small family owned farm located right here in Southern California. You know how picky we are about where our produce comes from, and they never disappoint!
We also care a lot about supporting farmers who are "doing it right". Seeing plants and animals thrive in their natural environment makes us happy. When you purchase from a family directly, you know you are getting love and passion with everything you buy.
The boys were tantalized by their summer squash. They wanted to create something that would highlight the beauty and the flavor of this fruit. We have been offering seasonal frittatas on our menu since day one and they are still a customer favorite.
Frittatas are such an easy way to get a full serving of vegetables and protein. What better way to start (or end) your day? They also hold extremely well, so make them ahead and reheat them on the stove or in your toaster oven.
10 pasture raised eggs
1 1/2 cups summer squash
1 cup mini heirloom tomatoes
3/4 cup chopped onion
3 TBSP fresh basil
salt and pepper to taste
Heat oven to 400 degrees. Cut your summer squash into small bite size pieces. Lightly oil them with olive oil and place on a parchment lined baking sheet. Bake for 15 minutes. Remove from oven to cool.
Lower oven temperature to 325 degrees. Heavily grease an 8 inch baking dish with olive oil. Crack your eggs into a bowl and whisk vigorously or use an emulsion blender to get them smooth and well combined. Salt and pepper your eggs to taste.