Vanilla Goat Milk Custard Frittata

This is an example of a meal that Solin would create to include in your personalized meal plan.

Vanilla Goat Milk Custard Frittata

YOUR SOLIN GENERATED RECIPE

Vanilla Goat Milk Custard Frittata

Silky goat milk and eggs are blended into a sweet custard base and pan-seared until fluffy, creating a delicate vanilla-scented breakfast that melts in your mouth.

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NUTRITION

510kcal
Protein
51.4g
Fat
18.9g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

0.25 cup full-fat goat milk

1 scoop unflavored collagen peptides

1 tbsp raw honey

1 tsp vanilla extract

0.25 tsp sea salt

1 tsp ghee

0.5 cup fresh raspberries

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PREPARATION

  • 1

    In a high-speed blender, combine the eggs, egg whites, goat milk, collagen peptides, honey, vanilla extract, and sea salt.

  • 2

    Blend on medium speed for 20-30 seconds until the mixture is completely smooth and slightly frothy.

  • 3

    Heat a 10-inch non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan evenly.

  • 4

    Pour the custard mixture into the skillet and cover with a tight-fitting lid to help the center set properly.

  • 5

    Cook for 6-8 minutes, or until the edges are golden and the center is just barely set with a slight wobble.

  • 6

    Carefully slide the frittata onto a plate, top with fresh raspberries, and serve immediately while warm.

Vanilla Goat Milk Custard Frittata

This is an example of a meal that Solin would create to include in your personalized meal plan.

Vanilla Goat Milk Custard Frittata

YOUR SOLIN GENERATED RECIPE

Vanilla Goat Milk Custard Frittata

Silky goat milk and eggs are blended into a sweet custard base and pan-seared until fluffy, creating a delicate vanilla-scented breakfast that melts in your mouth.

NUTRITION

510kcal
Protein
51.4g
Fat
18.9g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

0.25 cup full-fat goat milk

1 scoop unflavored collagen peptides

1 tbsp raw honey

1 tsp vanilla extract

0.25 tsp sea salt

1 tsp ghee

0.5 cup fresh raspberries

PREPARATION

  • 1

    In a high-speed blender, combine the eggs, egg whites, goat milk, collagen peptides, honey, vanilla extract, and sea salt.

  • 2

    Blend on medium speed for 20-30 seconds until the mixture is completely smooth and slightly frothy.

  • 3

    Heat a 10-inch non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan evenly.

  • 4

    Pour the custard mixture into the skillet and cover with a tight-fitting lid to help the center set properly.

  • 5

    Cook for 6-8 minutes, or until the edges are golden and the center is just barely set with a slight wobble.

  • 6

    Carefully slide the frittata onto a plate, top with fresh raspberries, and serve immediately while warm.