Vegetable Frittata

Vegetable Frittata

Vegetable Frittata

Ingredients (serves 6):

  • 1 Tbsp extra virgin olive oil
  • 8 eggs, beaten
  • 1/3 cup unsweetened almond milk
  • 1 cup mushrooms
  • 1 cup cherry tomatoes
  • 1 cup zucchini
  • 1/3 cup roasted red peppers
  • 2 cloves garlic, minced
  • 1 teaspoon herbes de Provence
  • Salt & pepper to taste
  • Optional: fresh basil and parmesan for garnish

Directions:

  • Preheat oven to 350 degrees Fahrenheit.
  • Lightly grease 10-inch pie dish with olive oil or butter.
  • In pan, saute mushrooms, zucchini and tomatoes in olive oil until just softened. Add the garlic and roasted red peppers and cook another minute.
  • Place the vegetables in pie dish and set aside to cool.
  • In medium bowl, whisk together eggs, almond milk, herbes de provence, salt and pepper.
  • Pour egg mixture over the vegetables and bake in the oven for 35 minutes.
  • Top with fresh basil and a sprinkle of parmesan, if desired. The slice pictured above was topped with sauteed all natural chicken and spinach sausage and parmesan for even more protein.