Easy Vegetable Frittata
Frittatas are like omelets but better. They're just as easy to make but more versatile, and this is a great meal prep option for breakfast, lunch, or dinner.
Ingredients
- 6 eggs
- 1/2 cup almond milk
- 1/2 cup shredded fat-free cheddar
- salt & pepper (seasoning for the egg mixture)
- 1/4 cup shredded mozzarella
- 1 cup mushrooms, chopped
- 1 medium zucchini, chopped
- 1 tbsp taco seasoning
- 2 tbsp water
- Cooking oil
Toppings (optional but recommended)
- Sour cream
- Cotija cheese
- Cholula hot sauce
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Wash and prep the mushroom and zucchini.
- In a skillet, sautee mushrooms and cook for about 3-5 minutes. Then add the zucchini, taco seasoning, and water and cook for another 3-5 minutes.
- Whisk together the eggs, almond milk, salt, and pepper in a bowl.
- Once the vegetables are done, transfer them over to a baking dish. Then pour over the egg mixture on top. Add the fat-free cheese, and cover with a foil. Bake at 350F for 25-28 minutes.
- Once done, add shredded mozzarella to the frittata and finish baking uncovered for 5-8 minutes or until the cheese is melted.
- Serve with sour cream, cotija cheese, and Cholula hot sauce.
Notes
Did you make this recipe? Please tag me on Instagram @melshealthybowl.