I put this frittata recipe together to showcase one of my favorite brands, that I enjoy almost daily: Vitals Farms. If you’re searching for responsibly-sourced protein, Texas startup Vital Farms should be on your radar. The company works with approximately 60 farms to produce and distribute 1.5 million eggs from pastured chickens every week to stores across the country such as Whole Foods Markets and other natural-foods grocers (as well as in some mainstream stores, including Safeway and Kroger).
Vital Farms caught my attention last year with their tagline “pasture-raised is all we do!”, which is a top-tier claim in an industry riddled with misleading marketing terms such as “free-range”, “natural”, and “cage free” (which can mean higher death tolls and stress even than the traditional battery cages). Pastured eggs—from hens that spend their days under the sky and eat a diet consisting mostly of foraged insects, seeds, flowers, and grass—is the gold-standard of poultry care.
While their price point is significantly higher, often $7/dozen instead of the $2/dozen conventional egg prices, consider switching to pastured eggs if you care about:
- animal welfare
- environmental preservation
- higher omega-3 and vitamin content (source)
Aside from the above considerations, due to their pastured practices or some other magic unique to their brand, yolks from Vital Farms eggs are an incredible orange hue that can be seen in the radiant golden color of this frittata.
Lastly, Vital Farms has one of the best branded Instagrams I’ve seen. They host contests and giveaways, feature a #BirdOfTheMonth to showcase their hens, post recipe ideas, and repost customer photos (like these dollops of pesto)!
I paired the Vital Farms eggs with prosciutto and Parmesan cheese for added salty goodness, and finished it with a sprinkle of red chili flakes and arugula. Enjoy!
- 3 tsp coconut oil or duck fat
- 1 clove garlic, minced
- 1 14-oz can of artichoke hearts, drained
- 12 eggs, beaten
- 1⁄4 cup grated Parmesan cheese
- 1/2 tsp black pepper
- 1/4 tsp salt, or to taste
- 3 oz thinly sliced prosciutto
- Fresh arugula
- Crushed red pepper flakes
- Additional Parmesan
- Black pepper and salt
- Preheat the oven to broil setting.
- Heat the fat in a 12-inch cast iron or non-stick skillet over medium heat. Cook the minced garlic and artichokes until any water has cooked off and the garlic is fragrant.
- In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Pour egg mixture into pan over and around the artichoke hearts. Top with the prosciutto and cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to firm on top.
- Place pan into the oven and broil for 3 to 4 minutes, until cooked through. Top with arugula, additional Parmesan, red pepper flakes, and more salt and pepper if desired.
- Remove from pan and cut into 8 servings. Serve immediately.