Golden Beet and Broccoli Frittata

Chosen Team


There’s nothing like cracking an egg and seeing a bright orange yolk on the inside. It’s a sign of a healthy chicken and a delicious egg. We prefer our eggs pasture raised and combined with fresh vegetables. This recipe will catapult your normal morning eggs into another level of healthy deliciousness.



Golden Beet & Broccoli Frittata

Course Breakfast
Servings 10 servings


  • 2 tbsp Chosen Foods Avocado Oil
  • 1 red onion sliced
  • 3 cloves garlic chopped
  • 1 red jalapeño or fresno pepper sliced
  • 2 large golden beets sliced into thin wedges
  • 1 bunch broccolini chopped into 1-inch pieces
  • 10 large eggs
  • 1/2 cup milk
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 oz feta cheese sliced into wedges
  • Handful fresh parsley or other fresh herbs
  • Chosen Foods Avocado Oil Spray for greasing skillet
  • 1 bunch arugula for serving


  1. Preheat the oven to 350°F.


  2. In a large sauté pan or cast iron skillet, heat the avocado oil over medium-low heat and add the onion, garlic, and chili pepper, and cook until heated through, about 5 minutes. Add the beets and broccolini and sauté for 5 minutes, until bright and lightly tender. Transfer the veggies to a plate or bowl and set aside.

  3. The frittata keeps well in an airtight container in the refrigerator for up to 5 days.