Name: Zucchini and Tomato Frittata
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 6 eggs; 1/4 cup Almond Breeze Unsweetened Original Almondmilk; 1 teaspoon olive oil; Handful of chopped leafy greens (sweet potato greens or spinach); 1 small zucchini – sliced into thin coins; 1 clove of garlic – minced; 2 medium tomatoes – sliced; Handful of cherry tomatoes – halved; Fresh herbs (sage thyme or basil); Salt & pepper; Pinch of smoked paprika (optional)

Directions

Step 1 complete
Preheat oven to 375 degrees.
Step 2 complete
Whisk together eggs and almond milk with a pinch of salt. (For a fluffier frittata, I like to do this in a blender). Set aside.
Step 3 complete
Heat an 8 or 10 inch skillet on the stove. Add a bit of olive oil, then add the chopped greens, zucchini, minced garlic, and a few pinches of salt and pepper. Cook for just a minute or so – until the greens wilt and the zucchini starts to soften. Add a pinch of paprika, stir, then add the eggs.
Step 4 complete
Add the tomatoes, more salt & pepper. Turn the stove off and slide your pan into the oven.
Step 5 complete
Bake for 20-30 minutes, or until eggs are just set.
Step 6 complete
During the last 5-ish minutes of cooking time add sage and thyme on top (if you’re using basil, add it just as the frittata comes out of the oven).
Step 7 complete
Remove from oven, let cool for 15 minutes (or more), then slice and serve. Add more salt & pepper to taste.

Notes:

If you’re using a skillet larger than 10 inches, use 8 eggs instead of 6.
For a prettier frittata, add all of your veggies in 2 layers. Add the first half as written, then add the rest after your eggs have partially set in the oven. Continue cooking until eggs are fully set. (Note: this step is entirely not necessary for the actual taste).

Courtesy of: Love and Lemons