Low-Carb Vegetable Frittata

Cook Time:





Serves Up To:



Nutrition Information

Total Fat16.0 g
Cholesterol373.0 mg
Sodium253.2 mg
Potassium2,265.5 mg
Total Carbohydrates74.7 g
Dietary Fiber11.2 g
Sugars9.0 g
Protein25.3 g


  • 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


  1. 1

    First, preheat oven to 375.

  2. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

  6. 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. 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. 8

    Salt and pepper to taste and enjoy!

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

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Shelf Stable Unsweetened Original Almondmilk Photo

Shelf Stable Unsweetened Original Almondmilk

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Courtesy of: Fit Foodie Finds

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