Paleo- Garden FrittataSubmitted by: MRS243
1/4 cup Almond Milk
Salt & Pepper
2 TBSP Olive Oil
3 cloves Garlic, finely chopped
2 cups Spinach
1 med Red onion, diced
1 bell pepper, any color, chopped
1/2 cup Mushrooms, sliced
2 TBSP fresh Parsley, chopped
Combine eggs and almond milk in a bowl, beat with a wire wisk, set aside.
Place a medium size oven safe skillet over med-high heat.
Add oil. When oil is hot add veggies and cook until tender.
Pour egg mixture evenly on to veggie mixture and reduce heat to low.
Cook until edged begin to look firm. Remove from stove top and place into oven. Bake for 15-20 minutes or until center is set and no longer jiggly.
Top with parsley. Cut into wedges. Makes 6-8 servings
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MRS243.