Low-Carb Vegetable Frittata
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!
Also how perty are these veggies? Taste the rainbow.
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.
Vegetable Frittata
- ½ cup asparagus, chopped
- 1 cup fingerling potatoes, chopped
- ¼ purple onion, diced
- ½ 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!
Because sriracha makes the world go round…that’s what I topped mine with 😀 A little heat never heart anyone!
We’ve got just 7 days until the #SummerSweatSeries starts! Get excited and don’t forget to join the facebook group 😀
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!
