Dairy-Free Vegetable Frittata
Ingredients
The frittata base
-
8
eggs
eggs
-
½
cup
dairy-free milk
The vegetables
-
1
tablespoon
olive oil or avocado oil
-
1
cup
red bell pepper, cored and chopped
-
2
handfuls
baby spinach
-
½
cup
sliced mushrooms
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
4
green onions
sliced green onions
Instructions
- Preheat the oven to 350°F.
- Heat oil in a nonstick or cast iron skillet over medium heat.
- Add bell pepper, mushrooms, spinach, salt, and pepper; cook until softened.
- Whisk eggs and dairy-free milk in a bowl, then stir into the vegetable mixture.
- Transfer the skillet to the oven and bake for 30-35 minutes until firm.
- Let cool slightly before slicing and serve with green onions on top.
Nutrition Facts (estimated)
Servings
3
Calories
262
Total fat
18.1g
Total carbohydrates
5.8g
Total protein
18.5g
Sodium
628.3mg
Cholesterol
496mg
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