Baked Vegetarian Dairy Free Frittata

Baked Vegetarian Dairy Free Frittata

Ingredients

8 large eggs ⅓  cup unsweetened almond milk ½ teaspoon Italian seasoning  ¼ teaspoon salt, ground black pepper 1 tablespoon olive oil  ½ cup red onion, small dice 1 medium yellow or orange bell pepper, small dice 1 teaspoon garlic, minced 2 heaping cups baby spinach baby arugula mix  ½ cup sun dried tomatoes in oil, drained and sliced thin  ½ cup vegan feta cheese (“Violife”)

Procedure

1. Preheat oven to 400 degrees.   Grease a 9x13 baking pan with avocado oil.

 

2. In a large bowl, whisk the eggs, almond milk, Italian seasoning, salt, pepper.  Set aside.

 

3. In a large skillet, over medium heat, add olive oil, onion, pinch of salt and freshly ground pepper, bell pepper, garlic and saute until soft and tender and garlic is aromatic.  Add spinach and sundried tomatoes and cook until spinach wilts.

 

4. Add the cooked veggies into the whisked egg mixture. Transfer to well greased baking dish and sprinkle evenly with vegan feta cheese.

 

5. Bake in the oven for 30-35 minutes or until the eggs are set and appear fluffed up.

 

6. Let cool slightly and serve.

Yield: 8 Servings Print