It has been a long standing tradition at our house at the shore to make Frittatas on Sunday mornings. They feed a large crowd and we usually have quite a big crew here! We stay with my parents in Stone Harbor, NJ all summer and when my whole family is down, there can be as many as 17 people! Feeding everyone is quite a task.
This Vegetable Frittata has been a lifesaver. It is pretty easy too make, gluten free, and always a crowd pleaser! I used zucchini and mushrooms but feel free to use any leftover veggies you have in you fridge. There are so many combos that you can enjoy!
2 tbsp olive oil
1 zucchini, sliced in half and then cut into quarter slices
1 cup mushrooms, sliced
1 cup unsweetened almond milk
2 tbsp chopped basil
1 cup shredded cheese (optional, omit for dairy-free)
Preheat oven to 375 degrees.
In a medium pan, heat the olive oil over medium heat. Add the zucchini and mushrooms and saute until the vegetables get soft, about 5-6 minutes. Season with salt and pepper. They will continue to cook in the frittata so they do not need to cook all the way through.
In a large bowl, whisk the eggs and add the almond milk. Add the basil and salt and pepper.
Spray a large casserole dish with olive oil or coconut oil spray. Pour the vegetables into the bottom of the dish. Pour the eggs over the vegetables. Bake for 35-40 minuets, or until the eggs are cooked through and no longer runny. Serve with your favorite nitrate free breakfast meat, fruit or avocado. Enjoy!
Note- Feel free to be creative and sub any other vegetables in this frittata. Asparagus, bell peppers, broccoli and spinach would all work well, too!