Paleo- Garden Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 eggs1/4 cup Almond MilkSalt & Pepper2 TBSP Olive Oil3 cloves Garlic, finely chopped2 cups Spinach1 med Red onion, diced1 bell pepper, any color, chopped1/2 cup Mushrooms, sliced2 TBSP fresh Parsley, chopped
Preheat oven to 425.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 158.1
- Total Fat: 11.4 g
- Cholesterol: 246.5 mg
- Sodium: 135.7 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.1 g
- Protein: 9.5 g
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