Veggie Frittata

This skillet veggie frittata is the perfect breakfast for you and your family! Make it for guests or prep it in the beginning of the week to enjoy for breakfast every morning. What do you love in your frittatas? Make it your own by packing it with veggies or adding bacon or ham. Get creative and let me know how it goes!

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  • 6 eggs
  • 1/2 cup unsweetened almond milk
  • 1 tsp basil
  • salt and pepper, to taste
  • 2 tsp olive oil
  • 1/2 large green pepper, chopped
  • 2 cups spinach
  • 1/4 cup cherry tomatoes, chopped
  • 1/3 cup Daiya mozzarella shreds


Preheat oven to 425°. In a mixing bowl, whisk together eggs, almond milk, basil, salt, and pepper. Set aside. In a skillet, cook chopped green pepper in olive oil on medium heat for about 3 minutes. Add spinach and stir occasionally for 3 minutes allowing the spinach to wilt. Add chopped cherry tomatoes and stir occasionally for 2 minutes. Pour egg mixture over veggies in the skillet and allow to set on medium heat for 5 minutes. Sprinkle Daiya cheese on top then place skillet in the oven at 425° for 15-20 minutes or until eggs have fully cooked. Allow to cool to desired temperature before slicing and serving. Enjoy! Can store in refrigerator in air tight container for a week.

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