Low-Carb Vegetable Frittata

Name: Low-Carb Vegetable Frittata
Cook time: 40 min
Total time: 40 min
Yield: 4
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 Almondmilk; 8 eggs; large; Parmesan to taste; Salt and pepper to taste

Cook Time:
40 Minutes: Difficulty:
Easy: Serves Up To:
4 Servings

Nutrition Information

Total Fat	16.0 g

Total Carbohydrates	74.7 g

Cholesterol	373.0 mg
Sodium	253.2 mg

Potassium	2,265.5 mg
Dietary Fiber	11.2 g
Sugars	9.0 g

Protein	25.3 g

Directions

Step 1 complete
First, preheat oven to 375.
Step 2 complete
Heat a medium (oven safe) skillet over low/medium heat with olive oil and minced garlic.
Step 3 complete
Rough chop the potatoes, asparagus, purple onion, and red pepper.
Step 4 complete
Add potatoes to skillet and sauté for 3-5 minutes.
Step 5 complete
Add asparagus, purple onion, and red pepper to skillet. Sauté for 8 to 10 additional minutes or until potatoes are half cooked.
Step 6 complete
While vegetables are cooking, in a medium bowl, whisk together eggs and unsweetened almond milk. Or for extra creaminess use unsweetened almond cashew milk.
Step 7 complete
When vegetables are partially cooked, remove from heat, pour egg mixture over the vegetables and bake in the oven for 20-23 minutes.
Step 8 complete
Salt and pepper to taste and enjoy!