Recipe: Dairy-Free Tomato Zucchini Frittata

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).

Zucchini and Tomato Frittata