Low-Carb Vegetable Frittata
Cook Time:
40
Minutes
Difficulty:
Easy
Serves Up To:
4
Servings
Nutrition Information
Total Fat | 16.0 g |
---|---|
Cholesterol | 373.0 mg |
Sodium | 253.2 mg |
Potassium | 2,265.5 mg |
Total Carbohydrates | 74.7 g |
---|---|
Dietary Fiber | 11.2 g |
Sugars | 9.0 g |
Protein | 25.3 g |
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
- 8 eggs; large
- Parmesan to taste
- Salt and pepper to taste
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!
Made with these products:
Courtesy of: Fit Foodie Finds
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