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Veggie Frittata

Course: Breakfast, Brunch
Keyword: breakfast, eggs, frittata, vegetable
Servings: 3 people

Ingredients

  • 1/8 cup Unsweetened Nut Milk for measurement, half of 1/4 cup
  • 1/8 cup Water for measurement, half of 1/4 cup
  • 7 Large Eggs
  • 2-3 tbsp Olive Oil
  • 2 tbsp Garlic chopped
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp 21 Seasoning Salute or mixed herb seasoning
  • 1-2 Large Roasted Red Peppers I get the canned ones from Trader Joe's
  • 1/4 Medium Sweet Onion
  • 1/4 cup Mini Heirloom Tomatoes or cherry tomatoes
  • Basil for topping
  • Rosemary for topping
  • Sprouts for topping
  • Vegan Feta Crumbles for topping, I use the Follow Your Heart brand
  • 1/2-1 tsp Crushed Red Pepper Flakes optional for an extra kick

Instructions

  • Whisk your eggs together with nut milk, water, garlic, salt, pepper, and 21 Seasoning Salute. Set aside.
  • Cut onion into thin slices, and chop tomatoes and red peppers into bite-sized pieces.
  • Heat oven to 400 degrees, making sure your rack is placed towards the middle of the oven.
  • Then, heat a deep, oven-safe pan (I like to use my All-Clad Deep Sauté Pan) on the stovetop over medium heat with 1-2 tbsp olive oil.
  • Add veggies and crushed red pepper flakes (if using) and sauté gently.
  • Reduce heat to low and pour whisked egg mixture over top of veggies. Gently spread veggies to distribute the mixture among the pan.
  • If using, sprinkle herbs such as basil, rosemary, and sprouts over top of the mixture, then add vegan feta crumbles.
  • Remove pan from heat, and place into oven for approximately 15 minutes or until cooked through.

Notes

Bon Appétit!