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).
Chickens have freedom to roam at RedHill Farms in West Marin County, CA. Their eggs are sold to Austin-based Vital Farms, which produces 1.5 million pasture-raised organic eggs every week. (Credit: Vital Farms)
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.
Comparison of egg yolk between Vital Farms and another pastured egg brand. Such a difference in color!
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!
- Frittata
- 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
- Topping
- 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.
17 comments
This looks so good! I LOVE Vital Farms eggs–there’s really no comparison. They’re so much better than any others I’ve tried!
Yes, better even than other pastured brands! I’m a convert.
Oooh, I love Vital Farms eggs! And what a great combo of flavors. I never thought of putting artichokes in a frittata but you have me convinced now. This one would even make a great brinner recipe. Too bad I already have dinner in the crockpot for tonight 🙂
Those eggs are such a huge difference in color! Wow! We make frittatas all the time but I never thought to put artichoke in them! I am so geeked to try this!
The artichokes are delicious. Next time I’ll try them with fresh artichoke hearts!
This looks delicious! I love Vital Farm eggs too! They’re my go to when my local grassfed farm is out of stock, and honestly I can’t even tell the difference between the two. Even though I buy them at my local grocery store, it’s like they’re fresh of the local farm!
Wow, this looks so beautiful and tasty! I love it!
Oh my! This is the kind of breakfast I want to wake up to…
This recipe is simply delightful! A true protein packed breakfast with salty bites of goodness intertwined with some green goodness. It is really quite remarkable.
Good eggs make the best frittatas, and a little prosciutto never hurts either! I love making a frittata every week as meal prep to have on hand, and I can’t wait to try out this combo!
Vital Farms eggs are my favorite! The yolks are darker and their packaging is so cute! Sometimes the store has them for only 6 dollars a dozen. I eat so many eggs, so I will splurge for my favorite brand. I love that you have artichokes and prosciutto in the frittata! 🙂
This looks amazing!!! Such a beautiful frittata! Love those artichokes and the arugula on top. Their eggs are great too!
this is like my dream frittata. oh-em-gee!
Yeeesss vital farms the BEST. Also, prosciutto and arugula? I’m theeeere.
I eat frittatas frequently but this is not a combo I’ve tried, it looks great and it’s so true about finding the right eggs – healthier chickens, healthier for us!
I first added chopped grape tomatoes and then last time I spread about 1/2 cup fresh salsa with some chopped oregano on the bottom of the pan after cooking the garlic and artichoke and then gently topped with the egg mix and then followed the rest of the directions. The sweetness of the tomatoes and the slight spice added to the overall taste (note next time I will drain the salsa as there was some watery run off post cooking…no affect on taste but some on the presentation).
This sounds like a delicious variation!