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Dairy Free Frittata
If you’re searching for a tasty veggie-packed breakfast, look no further than this dairy free frittata!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 197 kcal
Ingredients
- 7 eggs
- 1/3 cup broth (vegetable or chicken)
- 1 tbsp olive oil
- 1/2 cup red onion, diced (about 1/2 of a large onion)
- 1 1/4 cups zucchini, sliced into half-rounds (about 1 medium zucchini)
- 1 cup cherry tomatoes, halved
- 1 cup raw spinach, packed
- 1/8 tsp salt
- 1/8 tsp pepper
Instructions
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Preheat oven to 350 degrees.
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Add eggs and broth to a large mixing bowl and whisk until well combined. Set aside for now.
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Heat the olive oil in a large cast iron skillet over medium heat. When hot, add the red onion and cook for about 4-5 minutes until the onion starts to get tender.
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Add the zucchini and cook for another 2-3 minutes. Add the cherry tomatoes and the spinach and cook for another 2 minutes or until spinach is just starting to wilt. Sprinkle veggies with salt and pepper.
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Pour the egg/broth mixture over the veggies. Move the skillet from the stovetop to the preheated oven. Cook for about 15-20 minutes, or until the eggs are set. Enjoy!
Recipe Notes
Nutrition analysis (approximate per serving):
197 calories, 13 g fat, 3.5 g sat fat, 223 mg sodium, 6.8 g carbohydrate, 1.5 g fiber, 13 g protein, Vitamin A: 33%, Vitamin C: 31%, Calcium: 7%, Iron: 9%