OLIVE AND PEPPER FRITTATA | makes about 4-6 servings | 


  • 10-12 cage-free, humane, eggs
  • 1/4 cup almond milk
  • 1 medium onion
  • 4 cloves garlic
  • 2 tbsp red grape juice
  • 2 tbsp olive oil
  • 1 tsp crushed red peppers
  • 2/3 cup black olives
  • 5-6 peperoncini peppers
  • 2 tbsp chipotle pepper/sauce 
  • 1/4 cup smoked gouda


  1. preheat your oven to 325F
  2. take a oven safe pan and heat olive oil and then add some crushed red peppers to it
  3. add thinly sliced onions and chopped garlic
  4. cook it down until they soften and brown and then add some red grape juice
  5. take it off of the heat
  6. in a blender add the following: eggs, almond milk, chipotle pepper with some sauce, and blend it up
  7. add some chopped, and deseeded black olives (the kind you can buy at a middle eastern store), cut up gouda, and chopped peperoncini peppers and then just give it a stir
  8. there are quite a few salty ingredients, so you probably won’t need to add any salt to this, unless you’re a total salt fiend, in which case, salt away
  9. pour this onto your pan with the onions and garlic
  10. toss your pan into the oven, let it cook for a little bit (about 15 min) and then cover it (the total time is usually around 20-30 min)
  11. plate with something colorful and exciting, I chose nando’s chili sauce with tomatoes and cilantro