Got a bunch of veggies in the fridge? Make yourself a delicious and colorful vegetable frittata with farm fresh eggs and a sprinkle of parmesan cheese for a low-carb breakfast option!
Frittata, Frittata, Frittata. Say that 3 times fast!
Who else spells frittata wrong every time? I always double the last t instead of the first! GAH. It doesn’t surprise me because I literally can’t spell, so that’s just great! Speaking of spelling. My full name is Leanne, but I spell Lee with a double e instead of an ea. Who knows if I came up with the spelling or if my parents did. Either way- I blame them for my terrible problem with spelling.
JK. Love you mom and dad!
Low-carb lovers, this recipe is for you!
How gorgeous are these eggs ^^? Farm fresh and just bootyful!
When I make frittatas, I typically like to pan fry my veggies partially, just so that they are a little precooked before they bake with the egg mixture. I also like to make sure the skillet that I am using has a metal handle and NO rubber on it, so that I can just pop everything right into the oven and only dirty one thing.
You know me and cleaning. We aren’t friends.
For the egg mixture, I love using Almond Breeze Original to fluff things up. The egg + almond milk combo is perfect every time! Option here to add some parmesan cheese on top. If you’re paleo or anti-cheese (boo!), just skip it.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 4
- 1/2 cup asparagus, chopped
- 1 cup fingerling potatoes, chopped
- 1/4 purple onion, diced
- 1/2 cup red pepper, chopped
- 1 tablespoon minced garlic
- 1 tablespoons EVOO
- 1 cup Almond Breeze Almondmilk Original Unsweetened
- 8 eggs, large
- parmesan to taste
- salt and pepper to taste
- First, preheat oven to 375.
- Heat a medium (oven safe) skillet over low/medium heat with olive oil and minced garlic.
- Rough chop the potatoes, asparagus, purple onion, and red pepper
- Add potatoes to skillet and sauté for 3-5 minutes
- Add asparagus, purple onion, and red pepper to skillet. Sauté for 8 to 10 additional minutes or until potatoes are half cooked.
- While vegetables are cooking, in a medium bowl, whisk together eggs and almond milk.
- When vegetables are partially cooked, remove from heat, pour egg mixture over the vegetables and bake in the oven for 20-23 minutes.
- Salt and pepper to taste and enjoy!
- Serving Size: 1/4
- Calories: 286
- Sugar: 2
- Carbohydrates: 17
- Fiber: 3
- Protein: 16
Because sriracha makes the world go round…that’s what I topped mine with 😀 A little heat never heart anyone!
This post is sponsored by FFF partner,Blue Diamond Almond Breeze Almondmilk. As always, all opinions are my own. Thank you so much for supporting Fit Foodie Finds’ brand partners!