Wheat-free Vegetable Frittata
This Wheat-Free Vegetable Frittata is a delicious and nutritious dish that is perfect for a healthy breakfast, brunch, or even dinner. Packed with colorful vegetables and flavorful herbs, this frittata is a crowd-pleaser for any occasion.
Ingredients
- 6 large eggs
- 1/2 cup almond milk
- 1 red bell pepper, diced
- 1 cup spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- In a large bowl, whisk together the eggs, almond milk, garlic powder, oregano, salt, and black pepper.
- Heat olive oil in a non-stick skillet over medium heat. Add the red bell pepper, spinach, cherry tomatoes, and red onion. Cook for 5-7 minutes until the vegetables are tender.
- Pour the egg mixture over the cooked vegetables in the skillet. Use a spatula to gently stir and distribute the vegetables evenly in the eggs.
- Cover the skillet and cook for 8-10 minutes, or until the frittata is set and the edges are golden brown.
- Remove from heat and let it cool for a few minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 10g
- Protein
- 12g
- Fat
- 14g
Supplies
Non-stick skillet Whisk Spatula Cutting board Knife
Tools
Oven Stove
Serving suggestions
Serve the Wheat-Free Vegetable Frittata with a side of fresh fruit salad and whole grain toast for a complete and satisfying meal.
Tips & tricks
Feel free to customize the vegetables in this frittata based on your preferences or what you have on hand. It's a versatile dish that can accommodate a variety of ingredients.
Cost
$10