Roasted Artichoke Hemp Frittata (6-inch)
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Why This Recipe Stands Out:
✅ Restaurant-quality presentation
✅ 5g protein per serving from hemp + eggs
✅ Naturally gluten-free & low-carb
✅ Uses seasonal vegetables
Ingredients:
Main Components:
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1 medium artichoke, cleaned and quartered
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1 tbsp olive oil (divided)
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½ roasted red pepper (jarred or fresh-roasted)
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2 asparagus stalks, blanched
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3 large eggs
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¼ cup hemp milk (or almond milk)
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1 tbsp hempseed oil
Flavor Boosters:
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¼ cup toasted hemp seeds
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2 tbsp hemp cheese (or nutritional yeast)
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½ tsp sea salt
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¼ tsp black pepper
Step-by-Step Instructions:
1. Prep Vegetables
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Artichokes: Sauté in 1 tsp oil over medium until tender (8 mins).
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Peppers: Roast whole over gas flame or broiler, then steam + peel.
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Asparagus: Blanch 90 secs, then ice bath to preserve color.
2. Make Egg Base
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Whisk eggs with hemp milk, hempseed oil, salt, and pepper.
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Fold in toasted hemp seeds.
3. Cook Frittata
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Preheat oven-safe skillet; add remaining oil.
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Arrange veggies evenly, pour egg mixture over top.
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Cook 3 mins on stovetop until edges set.
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Finish under broiler 2-3 mins until golden.
4. Serve
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Garnish with hemp cheese crumbles and extra hemp seeds.
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Slice into wedges.
Pro Tips:
🔹 No fresh artichokes? Use ½ cup marinated artichoke hearts.
🔹 Extra fluffy: Add 1 tbsp water to eggs before whisking.
🔹 Meal prep: Refrigerates well for 3 days.
Health Highlights:
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Hemp seeds: Complete plant protein + magnesium
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Artichokes: Liver-supporting cynarin
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Red peppers: 3x daily vitamin C per serving
Serving Suggestions:
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Brunch: With arugula salad + crusty bread
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Dinner: Paired with roasted potatoes
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On-the-go: Cold slices in lunchboxes
Dietary Adaptations:
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Vegan: Use chickpea flour batter + black salt
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Dairy-free: Skip hemp cheese or use nutritional yeast
This garden-fresh frittata proves healthy eating doesn't mean sacrificing flavor. The hemp elements add a satisfying crunch and richness that makes every bite memorable.
A protein-packed canvas for seasonal produce! 🍳🌿
