Veggie Frittata

I love having family and friends over to visit, but when it's 9AM and my day off, sometimes the only thing that keeps me from making breakfast for everyone is knowing all the dishes I'll be left with cleaning! Which is why I got to thinking..why not make a frittata?! Everyone gets some protein, I get my veggies, and best of all: Love how this can all be made in one pan/or skillet, making clean-up ever so easy!

fritatta.jpg

PREP TIME:  10 MINS

COOK TIME:  25 MINS

TOTAL TIME:  35 MINS

SERVES: 2-4

INGREDIENTS

  • 6 large eggs
  • 1/2 cup almond milk (or any other milk of your choice)
  • 1/2 cup red bell peppers
  • 1/2 cup mushrooms
  • 1/4 cup red onions
  • 1/2 cup arugula
  • 1 tsp olive oil or spray
  • salt and pepper, to taste

DIRECTIONS

Preheat oven to 350°F. In a bowl, whisk eggs and almond milk. Add in bell peppers, mushrooms, onions and season with salt and pepper. Coat baking pan with olive oil or lightly mist with non-stick spray, so the frittata will easily pop out. Bake for 30 minutes. Remove from oven, top with arugula greens, and you've got yourself the easiest, no-mess breakfast.

Serve it with anything you like! I ate my frittata with last night's leftover baguette with some vegan butter, plus a slice of fresh watermelon.

BreakfastLaura Iu1 Comment