Low-Carb Vegetable Frittata

Organic

Cooking Time

40 minutes

Difficulty

Easy

Serves Up To

4

Nutrition Facts

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 almond 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!

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 EVOO
  • 1 cup Almond Breeze Unsweetened Original
  • 8 eggs; large
  • Parmesan to taste
  • Salt and pepper to taste

Included in this recipe