A few weeks ago I received an invitation from Natural Grocers to attend a sneak peak event for the grand opening of one of their new Denver locations. I was joined by a number of health and wellness professionals in the Denver Area including, bloggers, farmers, Crossfit owners, and massage therapists, to name a few. The event was an opportunity to learn about the Natural Grocers mission, talk about healthy living, sample products, and meet the staff and health coach.
Compared to other grocery markets, Natural Grocers sets an extremely high standard when it comes to what they put on their shelves. One hundred percent of their produce is organic, none of their products contain partially hydrogenated oils, they have health coaches at every location, and are bag-free. If you forget your reusable bags, do not fear! They have cardboard boxes that they load up for you “Costco Style.” Because of their rigorous standards, they don’t have everything under the sun, especially when it comes to their meat department and to a smaller extent, their produce. Even so, they will make their way into my grocery store rotation.
This is my take on the frittata recipe they sampled, using all but one ingredient from their store. The fresh garlic was grown in a Denver home garden, purchased through Re:Vision’s buying club. If you live in the Denver area, I highly recommend signing up for the buying club, where you can order local high quality meats, cheeses, produce, and eggs. Purchasing from the buying club also enables Re:Vision to provide these same products at low costs to individuals in Denver’s food deserts (urban areas with no access to healthy affordable food). It’s a win, win situation if you ask me.
Frittatas are a great dish to make ahead of time to reheat in the oven (not microwave) throughout the week. Just place in an oven safe dish and heat at 350 for 8-10 minutes, or until nice and warm. You can serve it with a home made aioli, cut avocado, salsa, or Sriracha. Natural Grocers had some gorgeous rainbow carrots, and I couldn’t resist incorporating the tops into this recipe. Perfection!
The key to
2T ghee or coconut oil
1/4c olive oil
3 garlic cloves, minced
1 small white onion, chopped
1/2c cremini mushrooms, thinly sliced
2T parsley, coarsely chopped
1/2c cup carrot tops
salt and pepper
1 large tomato, sliced thin
Preheat oven to 350 degrees.
In a large, oven-safe skillet, heat 1T of ghee. Saute garlic and onion until translucent. Add mushrooms and cook until liquid has evaporated.
While mushrooms are cooking, whisk together the eggs, olive oil, carrot tops, parsley, and salt and pepper.
When liquid has evaporated from the mushrooms, pour the egg mixture into the skillet, stirring briefly to mix in onion and mushrooms and place tomato rounds on top.
Bake for 20-25 minutes. Let cool for 5 minutes before serving.