breakfast eggs gluten-free paleo vegetarian

Honey Mustard Veggie Frittata + A Nature’s Palate Giveaway!

August 26, 2014

I am really REALLY excited about this post today. Not only is the recipe awesome (we’ll get to it in a bit) but also I am thrilled to introduce to you a delicious new product line called Nature’s Palate. Up until a few weeks ago I hadn’t heard of NP but now I may as well be their PR lady because I haven’t stopped talking about it.

I probably spend way too much time complaining about Toronto. I complain that we don’t have any mountains and not nearly enough hiking or biking trails, how not a single coffee shop uses almond milk and that fresh, local produce is only available 4 months of the year. But the reality is that all of these things are here, you just have to look a bit harder. That’s why when I hear about a local Toronto company helping to up our health game I get super excited.

Honey Mustard Veggie Frittata // a simple breakfast recipe ready in under 30 minutes! // thehealthymaven.comNature’s Palate is precisely this, a line of healthy dressings and sauces made from wholesome, clean ingredients to help take your meal to the next level. Their philosophy is simple, go back to basics. Meals shouldn’t require a ton of effort to be healthy just like the list of ingredients doesn’t need to be longer than you can count on two hands.

I’m even more in love with this company after talking with its two founders, Darren and Marc. They are two awesome Toronto dudes, running a small business focused on health in an industry saturated with special k bars masking as health-food. They want to change the game in the health-food industry so as you can imagine I am pretty stoked to be working with them.

Honey Mustard PicSo, let’s talk about the products. Currently NP has three products, their honey mustard glaze, butter chicken sauce and bacon caesar dressing. I’ve had a chance to try them all and they are seriously good! Plus you have heard of and can pronounce every single ingredient in them, which gets big thumbs up from me! They’re completely free of an artificial ingredients, are gluten-free as well as 100% paleo. Pretty sweet. right?

Over the coming months I’ll be working with NP to help bring you guys simple recipes you can make in under 30 minutes using their products. We both have the attitude that since their products are simple, the recipes should be too. I am seriously SO excited about this project and potentially even more excited about this delicious frittata recipe I have for you today.

Honey Mustard Veggie Frittata // a simple breakfast recipe ready in under 30 minutes! // thehealthymaven.comI am a huge mustard lover. The only person who might give me a run for my mustard money is Cassie. The girl did buy 6 jars of mustard at the St. Lawrence Market! But for real, mustard is the ultimate condiment. And honey mustard? It is worthy of its own religion in my opinion. But of course, 90% of the honey mustards out there have more sugar than actual honey. Kind of defeats the purpose.

Not NP’s Honey Mustard Glaze! No added sugar and no preservatives aka it’s perfectly acceptable to drink by the bottle. Or at least that’s what I tell myself…

To kick off this awesome series with Nature’s Palate, I decided to mix two of my favourite things, mustard and breakfast! This dish is packed full of veggies and protein with a sweet and savoury twist from the honey mustard glaze. I have no idea why I had never thought to add mustard to my eggs before but I can assure you there is no going back. May as well dump out all of those sugar-laden condiments taking over your fridge because a new condiment company is in town and trust me, you’re gonna need some serious fridge space.


Honey Mustard Veggie Frittata

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes



  1. Preheat oven to 375 degrees F.
  2. In a large bowl combine eggs and honey mustard. Lightly whisk eggs until just combined. Add in salt and pepper.
  3. In an oven-proof skillet heat up butter or oil over medium-high heat.*
  4. Add onions and sauté for 5 minutes or until translucent.
  5. Add in tomato and spinach and continue to cook until spinach has wilted.
  6. Pour egg mixture on top of cooked veggies and allow to cook for 1 minute.
  7. Place skillet in oven and bake for 10-12 minutes or until top is lightly browned and eggs are cooked.
  8. Allow to cool slightly before cutting into slices.
  9. Top with more honey mustard glaze if desired.


*If you do not have an oven proof or cast-iron skillet, use a stove-top pan to cook veggies and transfer to an oven-proof dish before baking.


  • Serving Size: 8

My friends at Nature’s Palate are amazing and agreed to give 3 lucky readers a chance to win a free sample of their Honey Mustard Glaze. All you have to do is enter using the rafflecopter below. Contest is open to Canadian readers only. Sorry, International friends! Hopefully NP will be in grocery stores near you soon 🙂


Honey Mustard Veggie Frittata // a simple breakfast recipe ready in under 30 minutes! // thehealthymaven.comWant to try Nature’s Palate? Check out where you can find their products at a store near you:
Store Locator         Nature’s Palate on Facebook           Nature’s Palate on Instagram

This is a sponsored post written on behalf of Nature’s Palate. I was compensated but as always all opinions are my own. Thank you for supporting my dream of running THM as a business and allowing me to do what I love for a living. 

Have you ever tried Nature’s Palate? Are you an ingredient-reader like I am?

p.s. Don’t forget to enter my Back-To-School Giveaway for your chance to win a $100 Amazon gift card!


Join 20,000+ members of the THM Community to get access to exclusive recipes, healthy lifestyle tips and behind-the-scenes news from our team!

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  • Reply
    Arman @ thebigmansworld
    August 26, 2014 at 5:22 am

    OMG. I got yelled at for adding mustard to my eggs once. This looks delicious and a product like that would be available in Australia by 2020. Maybe.

    • Reply
      August 26, 2014 at 8:10 am

      That’s at least 10 years earlier than in Switzerland….maybe they will start to sell Almond Milk in 2022 and these condiments in 2035. Let’s move.

  • Reply
    Tiff @ Love, Sweat, & Beers
    August 26, 2014 at 6:17 am

    Oh how I love a good frittata! Thanks for sharing.

  • Reply
    Kim @ BusyBod
    August 26, 2014 at 6:37 am

    Honey mustard has been my favorite condiment since the first time I tried honey mustard. Then the evil gastroenterologist told me honey is one of the many culprits of my tummy agony and I’ve been living a sad, honey mustard-free life ever since.

  • Reply
    Christine @ Gotta Eat Green
    August 26, 2014 at 7:07 am

    Sounds like an amazing company! I need to get my hands on that sauce. You have to check out this new coffee shop at Bay and Gerrard called Jimmy’s. They have almond milk! And amazing baked good. AND the people working there are super cool… and Australian.

  • Reply
    August 26, 2014 at 8:00 am

    I sometimes add mustard to my eggs too, when I make omelette (my all time favourite). But only the very spicy version, since all other versions have added sugar – so YES I’m an ingredients reader 🙂 And think everyone should be.
    A frittata for me needs to have cheese on top, so I would add some near the end of the cooking time. Eggs + cheese=love!

  • Reply
    August 26, 2014 at 8:08 am

    Awwww, so jealous!! The only mustard I can buy here is with added refined sugar. There are like 67 different flavors, allll with sugar. Gah! I love mustard too, so much. I guess it’s time to whip up my own……if I just weren’t so lazy. I might just bake this frittata instead, cause, hello, I LOVE Frittatas!!!

  • Reply
    Kelly @ Kelly Runs For Food
    August 26, 2014 at 8:47 am

    Mmm frittatas are delicious. Honey mustard now sounds like an awesome idea with eggs!

  • Reply
    Holly @ EatGreatBEGreat
    August 26, 2014 at 9:04 am

    This is a totally new to me brand, but it sounds great! I love honey mustard, so I’m definitely intrigued! And I was just thinking this morning, how I need better protein packed breakfasts to bring to work with me. This would be perfect – make it on the weekend, then have it all week long!

  • Reply
    Cate @ Chez CateyLou
    August 26, 2014 at 10:49 am

    I’ve never heard of Nature’s Palate, but I’m so glad you introduced it to me – their sauces sound delicious! And your frittata looks amazing – what a perfect light dinner!!

  • Reply
    Jen @ Chase the Red Grape
    August 26, 2014 at 10:58 am

    Ok, em, I love this! Please send them over to the UK!! Sauces and dressings like that over here are nasty!

    Wish I could enter the giveaway but will keep posted in case they decide to go across the pond! 🙂

  • Reply
    August 26, 2014 at 11:31 am

    You had me at “mustard”. Did you know I used to hate mustard?

    A few weeks ago I burned myself on a pan (roasting a spaghetti squash). I was researching home remedy methods and someone on TheKitchn said “put mustard on it”. I told J and he said “DO NOT PUT MUSTARD ON YOUR FINGER. I KNOW YOU WILL JUST LICK IT OFF”.

    Instead I used honey. Then aloe… like a real person.

  • Reply
    Marisa @ Uproot from Oregon
    August 26, 2014 at 12:07 pm

    This frittata looks incredible. This sounds like an awesome partnership! Can I still win the giveaway if I come pick it up from you in Toronto?? 😉

  • Reply
    Erin @ The Almond Eater
    August 26, 2014 at 1:11 pm

    I’m stocked for the next NP product usage becauseeeee I don’t like honey mustard. I know, who am I? But Yaaaaaa to being their PR lady haha I’m pullin’ for ya!

  • Reply
    August 26, 2014 at 2:44 pm

    My younger son and husband both love honey mustard – I like homemade OK (in small doses).

  • Reply
    Megan @ Skinny Fitalicious
    August 26, 2014 at 3:07 pm

    Love frittata! I never have had mustard in eggs. I will have to try it sometime.

  • Reply
    August 26, 2014 at 5:45 pm

    I love love love the idea of being able to pronounce and recognize every ingredient on the list. Why is that such a hard concept for people??? We’ve been brainwashed by these big companies!

  • Reply
    Amanda @ .running with spoons.
    August 26, 2014 at 6:54 pm

    Most definitely an ingredients reader! Kind of have to be otherwise pesky peanuts would probably have killed me years and years ago.

  • Reply
    August 26, 2014 at 7:43 pm

    I am learning to read labels. Sometimes it is hard to do after going so long without doing that!

    • Reply
      Davida Kugelmass
      August 28, 2014 at 6:19 pm

      I know, Shannon! It can be tough for me sometimes too!

  • Reply
    Nicole @ Foodie Loves Fitness
    August 27, 2014 at 12:05 am

    Congrats on the new partnership, sounds like a great fit!

    I recently discovered horseradish mustard and have been putting it on grilled cheese. So good!

  • Reply
    August 31, 2014 at 4:23 pm

    They all sound delicious, but the Bacon Caesar dressing sounds pretty fabulous!

  • Reply
    Gabby @ the veggie nook
    August 31, 2014 at 10:55 pm

    Oh I am right there with you on being a mustard lover. Even when I was a kid- I would give you the look of death if you came anywhere near my burger with ketchup. Mustard was THE only topping allowed. I’m pretty sure I even used it as dipping sauce for chicken and fries!

    So a frittata with mustard in it? Ya, I’m ok with that!

  • Reply
    September 2, 2014 at 6:43 am

    I love the idea behind this company. It’s right up my alley: local, less ingredients, and pronounceable ones at that. I see visions of honey mustard roasted nuts in your future. I know, I know it’s genius.

    Also I have to personally thank you for calling this recipe a frittata because it is and not a crustless quiche, which everyone wants to say. For some reason, the crustless quiche idea makes me all ranty. Oh well, I never said I was predictable.

  • Reply
    September 3, 2014 at 9:55 am

    My husband loves frittatas. This would a great recipe to try for our Sunday morning brunches!

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    June 16, 2015 at 6:58 pm

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