Hearty Veggie Frittata
2
2 minutes
20-30 minutes
Italian
Main Dish
Eggs aren’t just for breakfast anymore!
This Lean and Green recipe makes a delicious baked frittata chuck full of fresh vegetables. The color, the flavor and the ease of this dish is perfect for breakfast, lunch OR dinner.
This makes enough for two generous servings and is great for meal prepping as well. Make it once, eat twice.
You can substitute the veggies and swap them around along with my different flavored oils and seasonings to change it up even more.
Happy Cooking~
Stacey
Ingredients
6 large eggs
¼ C unsweetened almond milk
1 C fresh spinach, chopped
1 C green zucchini, sliced into thin coins
1 C portobello mushrooms, sliced
- 1/2 C cherry tomatoes, halved
Directions
Preheat oven to 375°F.
Whisk together eggs and almond milk with a pinch of salt. (For a fluffier frittata, do this in a blender).
Heat an 8 inch oven safe skillet on the stove (no plastic on the handle!) Heat over medium high heat and add the Roasted Garlic Oil, coating the pan evenly.
Add spinach, zucchini, mushrooms, Garlic & Spring Onion, and a pinch of salt & pepper (or Dash of Desperation for even more flavor.) Cook for just a minute or so – until the greens wilt and the zucchini starts to soften.
Pour in the eggs.
Add the tomatoes. Turn the stove off and next carefully slide your pan into the oven.
Bake for 20-30 minutes, or until eggs are just set.
Remove from oven, let cool for 15 minutes (or more), then slice and serve. Add more salt & pepper (or Dash of Desperation) if needed.
