Veggie Frittata
Ingredients:
- 2 tablespoons olive oil
- 8 medium eggs
- 1/4 cup almond milk (add more if needed)
- 2-3 crushed garlic cloves
- 2 cups baby spinach sliced
- 1 red onion chopped
- 1 sliced red bell pepper
- 1/2 cup sliced mushrooms with stems
- 2 tablespoons parsley
- Sea salt to taste
- Black pepper to taste
Preparations:
- In separate bowl whisk eggs, almond milk and season. Mix well and set aside.
- Line medium skillet with olive oil bring to medium heat
- Add garlic, spinach, red onion, mushrooms and red pepper.
- Cook for 3-4 minutes until vegetables tender.
- Add in eggs mixture to vegetables in skillet. Lower heat to low.
- Cook approximately 10 minutes
- Cut finished frittata in wedges and top with parsley.
- 2-3 crushed garlic cloves
- 2 cups baby spinach sliced
- 1 red onion chopped
- 1 sliced red bell pepper
- 1/2 cup sliced mushrooms with stems
- 2 tablespoons parsley
- Sea salt to taste
- Black pepper to taste
Preparations:
- In separate bowl whisk eggs, almond milk and season. Mix well and set aside.
- Line medium skillet with olive oil bring to medium heat
- Add garlic, spinach, red onion, mushrooms and red pepper.
- Cook for 3-4 minutes until vegetables tender.
- Add in eggs mixture to vegetables in skillet. Lower heat to low.
- Cook approximately 10 minutes
- Cut finished frittata in wedges and top with parsley.
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