Description
Do you have a bunch of veggies in the fridge? Make a delicious and colorful vegetable frittata with farm fresh eggs and a sprinkle of parmesan cheese as a low-carb breakfast option.
Ingredients
Scale
- ½ cup asparagus, chopped
- 1 cup fingerling potatoes, chopped
- ¼ purple onion, diced
- ½ cup red pepper, chopped
- 1 tablespoon minced garlic
- 1 tablespoons EVOO
- 1 cup Almond Breeze Almond milk Original Unsweetened
- 8 eggs, large
- parmesan to taste
- salt and pepper to taste
Instructions
- First, set the oven to 375 and preheat it.
- Warm a medium (oven safe) skillet on low/medium heat, then add olive oil and minced garlic.
- Rough chop the potatoes, asparagus, purple onion, and red pepper.
- Put the potatoes in the skillet and sauté for 3-5 minutes.
- Add asparagus, purple onion, and red pepper to the skillet. Sauté for 8 to 10 more minutes, or until the potatoes are half cooked.
- As the vegetables cook, whisk together eggs and almond milk in a medium bowl.
- Once the vegetables are partially cooked, take the skillet off the heat, pour the egg mixture over the vegetables, and bake for 20-23 minutes.
- Add salt and pepper to taste, then enjoy!.
- Prep Time: 20 minutes
- Cook Time: 20 minutes