tomato & zucchini frittata

Love & Lemons

Ready in: 45 minutes
Servings: 3
Gluten Free
Dairy Free
Whole 30

Ingredients

  • 1/4 cup Original Almond Breeze Almond Milk (Unsweetened)
    Milk, Eggs, Other Dairy
  • handful of cherry tomatoes, halved
    Produce
  • 6 eggs
    Milk, Eggs, Other Dairy
  • 1 clove of garlic, minced
    Produce
  • handful of chopped leafy greens (sweet potato greens, or spinach)
    Produce
  • 1 teaspoon olive oil
    Oil, Vinegar, Salad Dressing
  • fresh herbs - sage, thyme or basil
    Produce;Spices and Seasonings
  • salt & pepper
    Spices and Seasonings
  • 2 medium tomatoes, sliced
    Produce
  • 1 small zucchini, sliced into thin coins
    Produce

Steps

  • Preheat oven to 375 degrees.
  • Whisk together eggs and almond milk with a pinch of salt. (For a fluffier frittata, I like to do this in a blender). Set aside.
  • Heat an 8 or 10 inch skillet on the stove.
  • Add a bit of olive oil, then add the chopped greens, zucchini, minced garlic, and a few pinches of salt and pepper. Cook for just a minute or so - until the greens 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.

Nutrition

  • Calories: 170.14  cal  (8.51%)
  • Fat: 10.29  g  (15.82%)
  • Saturated Fat: 3.0  g  (18.74%)
  • Carbohydrates: 6.89  g  (2.3%)
  • Sugar: 4.11  g  (4.57%)
  • Cholesterol: 327.36  mg  (109.12%)
  • Sodium: 359.48  mg  (15.63%)
  • Protein: 12.82  g  (25.64%)
  • Selenium: 27.41  µg  (39.16%)
  • Vitamin C: 27.34  mg  (33.14%)
  • Vitamin A: 1509.92  IU  (30.2%)
  • Vitamin B2: 0.47  mg  (27.53%)
  • Phosphorus: 222.57  mg  (22.26%)
  • Folate: 71.29  µg  (17.82%)
  • Vitamin B6: 0.32  mg  (16.1%)
  • Vitamin B5: 1.56  mg  (15.56%)
  • Potassium: 499.75  mg  (14.28%)
  • Copper: 0.28  mg  (14.2%)
  • Vitamin B12: 0.78  µg  (13.05%)
  • Manganese: 0.25  mg  (12.73%)
  • Iron: 2.19  mg  (12.17%)
  • Vitamin D: 1.76  µg  (11.73%)
  • Vitamin E: 1.75  mg  (11.63%)
  • Zinc: 1.48  mg  (9.84%)
  • Calcium: 95.45  mg  (9.54%)
  • Vitamin K: 9.95  µg  (9.47%)
  • Magnesium: 30.69  mg  (7.67%)
  • Vitamin B1: 0.1  mg  (6.55%)
  • Fiber: 1.64  g  (6.55%)
  • Vitamin B3: 0.94  mg  (4.71%)

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