Ingredients
Units
Scale
- 1 tablespoon olive oil or avocado oil
- 1 red bell pepper, cored and chopped
- 2 handfuls baby spinach
- 1/2 cup sliced mushrooms
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 8 eggs, lightly beaten
- 1/2 cup dairy-free milk (I used unsweetened almond milk)
- 4 green onions, sliced
Instructions
- Preheat your oven to 350°F.
- Heat a medium nonstick or cast iron skillet over medium heat on the stovetop. Add the oil and let it heat up for a few minutes.
- Add the bell pepper, mushrooms, spinach, salt, and pepper, and stir. Let the vegetables cook for 2-3 minutes or until they start to soften.
- Stir in the eggs and milk and stir gently to mix with the vegetables. Turn off the heat on the stovetop and carefully transfer the skillet to the oven.
- Bake for 30-35 minutes, or until the middle of the frittata is firm and not jiggly.
- Carefully remove the skillet from the oven and let it cool for a few minutes before slicing.
- Serve the frittata warm with sliced green onions on top.
Notes
- For more flavor and protein, feel free to slice a pre-cooked sausage into small pieces to sauté with the vegetables and cook into the frittata.
- If you aren’t on a dairy-free diet, you can replace the almond milk with regular milk or cream.
- If you want to use denser vegetables like sweet potato, be sure to slice them or dice them to ensure they get cooked through.
- Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 262
- Sugar: 3.1 g
- Sodium: 628.3 mg
- Fat: 18.1 g
- Saturated Fat: 4.9 g
- Carbohydrates: 5.8 g
- Fiber: 1.7 g
- Protein: 18.5 g
- Cholesterol: 496 mg