Vegetable Frittata
Breakfast for dinner is one of my favorite things. I can never seem to figure out why it tastes so much better 8 hours later in the day, but man it does! We have chickens and besides their hilarious little personalities, we have eggs all the time. So besides the versatility of this simple dish, it uses a TON of eggs!
I have found, through some trial and error, that you want to pre-cook your veggies. There is so much water that trapped in veggies and you can control the liquid if you pre-cook them and then add the egg mixture. I find that is the key to keeping your frittatas light and fluffy, even with denser veggies added. This photo had sweet potato, red pepper, green onions, and carrots added, but honestly the sky is the limit, or rather, the fridge, go wild!
Ingredients:
8 eggs
3 tbsp almond milk
1 tbsp salt
1/2 tbsp pepper
2 tbsp avocado oil
vegetables (sweet potatoes, carrots, bell peppers, onions, asparagus, broccoli, etc)
Meats (ham, bacon, sausages, etc)
cheeses (if you can tolerate, I sadly can not)
Instructions:
Preheat oven to 350 degrees.
Dice vegetables and add to medium size skillet over medium high heat. Add oil.
Stir vegetables occasionally. Depending on the veggies, coo until fork-tender.
In a medium size bowl, whisk eggs and milk until well incorporated.
Remove skillet from heat, and pour in egg mixture.
Place skillet in oven and bake for about 20 minutes.
Remove frittata when eggs are firm but still has a bit of a jiggle. It will continue to bake in the pan, and you don’t want it to dry out!
Enjoy!
