Zucchini and Tomato Frittata
Cook Time:
50
Minutes
Difficulty:
Easy
Serves Up To:
4
Servings
Nutrition Information
Total Fat | 10.9 g |
---|---|
Cholesterol | 327.4 mg |
Sodium | 290.1 mg |
Potassium | 1,150.8 mg |
Total Carbohydrates | 12.4 g |
---|---|
Dietary Fiber | 4.6 g |
Sugars | 2.5 g |
Protein | 15.8 g |
Ingredients
- 6 eggs
- 1/4 cup Almond Breeze Unsweetened Original Almondmilk
- 1 teaspoon olive oil
- Handful of chopped leafy greens (sweet potato greens or spinach)
- 1 small zucchini - sliced into thin coins
- 1 clove of garlic - minced
- 2 medium tomatoes - sliced
- Handful of cherry tomatoes - halved
- Fresh herbs (sage thyme or basil)
- Salt & pepper
- Pinch of smoked paprika (optional)
Directions
- 1
Preheat oven to 375 degrees.
- 2
Whisk together eggs and almond milk with a pinch of salt. (For a fluffier frittata, I like to do this in a blender). Set aside.
- 3
Heat an 8 or 10 inch skillet on the stove. Add a bit of olive oil, then add the chopped greens, zucchini, minced garlic, and a few pinches of salt and pepper. Cook for just a minute or so - until the greens wilt and the zucchini starts to soften. Add a pinch of paprika, stir, then add the eggs.
- 4
Add the tomatoes, more salt & pepper. Turn the stove off and slide your pan into the oven.
- 5
Bake for 20-30 minutes, or until eggs are just set.
- 6
During the last 5-ish minutes of cooking time add sage and thyme on top (if you're using basil, add it just as the frittata comes out of the oven).
- 7
Remove from oven, let cool for 15 minutes (or more), then slice and serve. Add more salt & pepper to taste.
Notes
- If you're using a skillet larger than 10 inches, use 8 eggs instead of 6.
- For a prettier frittata, add all of your veggies in 2 layers. Add the first half as written, then add the rest after your eggs have partially set in the oven. Continue cooking until eggs are fully set. (Note: this step is entirely not necessary for the actual taste).
Made with these products:
Notes
- If you're using a skillet larger than 10 inches, use 8 eggs instead of 6.
- For a prettier frittata, add all of your veggies in 2 layers. Add the first half as written, then add the rest after your eggs have partially set in the oven. Continue cooking until eggs are fully set. (Note: this step is entirely not necessary for the actual taste).
Courtesy of: Love and Lemons
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