Low-Carb Vegetable Frittata

Organic

Cooking Time

40 minutes

Difficulty

Easy

Serves Up To

4

Nutrition Information

Total Fat16.0 g
Cholesterol373.0 mg
Sodium253.2 mg
Potassium2,265.5 mg
Total Carbohydrate74.7 g
Dietary Fiber11.2 g
Sugars9.0 g
Protein25.3 g

Directions

  1. First, preheat oven to 375.

  2. Heat a medium (oven safe) skillet over low/medium heat with olive oil and minced garlic.

  3. Rough chop the potatoes, asparagus, purple onion, and red pepper.

  4. Add potatoes to skillet and sauté for 3-5 minutes.

  5. Add asparagus, purple onion, and red pepper to skillet. Sauté for 8 to 10 additional minutes or until potatoes are half cooked.

  6. While vegetables are cooking, in a medium bowl, whisk together eggs and unsweetened almond milk. Or for extra creaminess use unsweetened almond cashew milk.

  7. When vegetables are partially cooked, remove from heat, pour egg mixture over the vegetables and bake in the oven for 20-23 minutes.

  8. Salt and pepper to taste and enjoy!

Featured In: Food Blogger
Courtesy of: Fit Foodie Finds

Ingredients

  • 1⁄2 cup asparagus; chopped
  • 1 cup fingerling potatoes; chopped
  • 1⁄4 purple onion; diced
  • 1⁄2 cup red pepper; chopped
  • 1 tablespoon minced garlic
  • 1 tablespoons extra virgin olive oil
  • 1 cup Almond Breeze Unsweetened Original (or for extra creaminess use Almond Breeze Unsweetened Almondmilk Cashewmilk Blend Original)
  • 8 eggs; large
  • Parmesan to taste
  • Salt and pepper to taste