Vegetable Frittatas make for a quick breakfast that can be prepped ahead of time and taken on the go or served at a brunch.
- 8 eggs
- 1/4 cup almond milk
- 1 tsp salt
- 1/2 tsp pepper
- 3 Tbsp chopped fresh dill
- 1 tsp dried oregano
- 2 Tbsp avocado oil
- 1 small red onion, chopped
- 2 cloves minced garlic
- 1 container sliced mushrooms (I used bella)
- 1 cup arugula
- 2 oz goat cheese, crumbled
Preheat oven to 400F.
In a bowl, whisk eggs, almond milk, salt, pepper, dill, and oregano.
Add onions and saute until slightly translucent. Add garlic, mushrooms, and arugula.
Saute additional 5 minutes or until veggies are soft. Pour egg mixture over the top of the veggies.
Turn off heat and add crumbled goat cheese on top of egg mixture.
Place in oven for 10-12 minutes or until knife comes out clean when sliced in middle.
- Category: breakfast, gluten-free
Keywords: frittata, breakfast, eggs, brunch