Vegetable Frittata

Ingredients

• Egg

  Whole, fresh eggs

  8 medium or 352g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Sun-dried tomatoes

  25g

• Broccoli

  Raw

  1 cup chopped or 91g

• Onions

  Raw

  ½ cup, chopped or 80g

• Spinach

  Raw

  200g

• Garlic

  Raw

  2 cloves, minced or 6g

• Oatmilk

  Oatly

  ½ cup or 50g

Directions

1. Preheat oven to 400 degrees F.
2. Heat a cast iron skillet (or other oven safe skillet) over medium heat and drizzle bottom of skillet with extra-virgin olive oil (or avocado oil). Once pan is heated, add the bell pepper, broccoli, and onion (you'll add the spinach later).
3. While veggies are cooking, add the eggs, non-dairy milk, and a good pinch of salt and pepper to a medium sized mixing bowl. Whisk eggs and other ingredients together. Do not overmix. Set egg mixture aside until vegetables are done.
4. Saute veggies for 7-8 minutes, or until veggies are cooked to your liking. Next add the spinach and fresh garlic and stir constantly until spinach begins to wilt (about 1 minute). Once spinach has cooked, lightly drizzle some additional olive oil in the skillet trying to coat the bottom of the pan (to prevent sticking).
5. Pour egg mixture over sauteed veggies. Lightly stir the veggies, evenly distributing them throughout the eggs. Let sit on the stove over med-low heat for about 3 minutes, or until edges just begin to set.
6. Transfer skillet to the oven and bake for 13-15 minutes, or just until the center is set.
7. Remove from oven and enjoy!

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