Summer Hemp Seed Frittata

July 23, 2020

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Wake up with this fresh mix of summer produce combined with two highly bioavailable sources of protein: Hemp Hearts and eggs! Use your farmers’ market haul, or leftover veggies from the week to make this summertime frittata. The flavorus and textures come together to make a perfect dish for Sunday brunch or something unique to bring to a daytime get together.


  • 12 eggs
  • ½ cup unsweetened almond milk
  • 1 medium-sized zucchini, thinly sliced
  • ½ cup Hemp Hearts + 1 tsp. for sprinkling on top of finished frittata
  • 1/4 cup feta cheese
  • ½ cup shredded carrot
  • ¼ cup sun-dried tomatoes
  • 1 tbsp. olive oil
  • salt + freshly ground pepper to taste


  1. Preheat broiler to high. Brush baking sheet with ½ tablespoon olive oil and add thinly sliced zucchini. Drizzle with another ½ tablespoon olive oil and season with salt and pepper. Broil until lightly brown, about 2 minutes.
  2. Lower oven to bake at 375 degrees F. In large bowl, whisk together eggs, almond milk, Hemp Hearts, shredded carrot, sun dried tomatoes (reserving a couple to sprinkle on top), and salt and pepper. Stir in feta cheese.
  3. Pour the egg mixture into a medium-sized oven proof skillet. Cover top of frittata with zucchini slices and sprinkle with remaining sun dried tomatoes.
  4. Place pan in oven and cook until top is golden and centre is set, about 18 minutes.
  5. Let cool slightly, sprinkle with remaining Hemp Hearts, slice into wedges and serve immediately. Store leftovers in an airtight container and refrigerate for up to 3 days.


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