An easy, one-dish breakfast packed with protein and vegetables. This baked frittata gets a subtle lift from cassava flour, helping it hold together beautifully while staying soft and tender.
INGREDIENTS
6 large eggs
1/4 cup Thrive fields cassava flour
1/2 cup unsweetened almond milk
1 cup chopped spinach 1/2 cup chopped bell peppers
1/2 cup chopped onions 1/2 tsp garlic powder 1/2 tsp salt
1/4 tsp black pepper Olive oil for sautéing
DIRECTION
Preheat oven to 375 °F (190 °C). Grease a 9-inch round pan.
In a bowl, combine cassava flour, baking powder, salt, garlic powder, and rosemary.
Stir in warm water and olive oil until a thick, sticky batter forms.
Spread batter into the prepared pan. Press your fingers into the dough to make dimples.
Drizzle generously with olive oil. Sprinkle extra rosemary and flaky sea salt over the top.
Bake for 22–25 minutes until golden and firm.
Cool slightly, then cut into wedges and serve.