Tomato & Zucchini Frittata
For a veggie-rich breakfast, look no further than this easy frittata. This skillet egg dish is loaded with colorful produce, especially if you can score some multi hued heirloom cherry tomatoes. The sage, thyme, and basil on top will make you want to plant your own garden ASAP.
¼ cup Almond Milk (Unsweetened)
handful of chopped spinach
1 small zucchini, sliced into thin coins
1 clove of garlic, minced
(optional) pinch of smoked paprika
2 medium tomatoes, sliced
handful of cherry tomatoes, halved
fresh herbs - sage, thyme or basil
salt & pepper
Preheat oven to 375 degrees.
Whisk together eggs and almond milk with a pinch of salt. (For a fluffier frittata, do this in a blender). Set aside.
Heat an 8 or 10 inch skillet on the stove. Coat with Pam Spray then add the chopped spinach, zucchini, minced garlic, and a few pinches of salt and pepper. Cook for just a minute or so - until the spinach wilt and the zucchini starts to soften. Add a pinch of paprika, stir, then add the eggs.
Add the tomatoes, more salt & pepper. Turn the stove off and slide your pan into the oven.
Bake for 20-30 minutes, or until eggs are just set.
During the last 5-ish minutes of cooking time add sage and thyme on top. (If you're using basil, add it just as the frittata comes out of the oven).
Remove from oven, let cool for 15 minutes (or more), then slice and serve. Add more salt & pepper to taste.
If you're using a skillet larger than 10 inches, use 8 eggs instead of 6.
For a prettier frittata, add all of your veggies in 2 layers. Add the first half as written, then add the rest after your eggs have partially set in the oven. Continue cooking until eggs are fully set. (Note: this step is entirely not necessary for the actual taste).