Veggie Frittata
-
15 Mins
Prep Time
-
30 Mins
Cook Time
-
6
Servings
272
Calories
- 21g
Fat
- 5g
Carbs
- 16g
Protein
HIV

Ingredients
-
8 Large Eggs
- ⅓ Cup Almond Milk
- 1 Cup Shredded Mozzarella
- Salt and Pepper, to taste
- 2 Tbsp Extra Virgin Olive Oil
- 1 Shallot, minced
- 3 Cloves Garlic, minced
- 8 oz Baby Bella Mushrooms, rinsed and sliced
- 3 Cups Baby Spinach, washed
- Allergens:
- E Eggs
- D Dairy
- N Nuts
- View Substitutions
-
EEggs:
There is no replacement for the eggs.
-
DDairy:
Replace mozzarella cheese with a dairy-free version or omit.
-
NNuts:
Replace almond milk with soy or cow’s milk.
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Preheat Oven Preheat oven to 375°F. In a medium bowl, whisk together eggs, almond milk and mozzarella. Season with salt, pepper and a pinch of red pepper flakes.
3.
Sanitize Wash hands and surfaces that came in contact with raw egg.
4.
Heat Skillet In a large skillet over medium heat, heat oil. Add shallot and garlic and cook until soft, another 5 minutes or more. Add spinach and cook until wilted, 2 minutes. Season with salt and pepper.
5.
Add Egg Mixture Pour egg mixture into skillet then transfer skillet to oven.
6.
Bake Bake until eggs are just set, about 12-20 minutes.
7.
Clean Up Wash hands with soap and warm water.
Nourishment Notes
Fatigue Buster
-
Garlic
Use jarred, minced garlic.
-
Mushrooms
Purchase sliced mushrooms.
-
Spinach
Purchase pre-washed baby spinach.
-
Ask for Assistance
Ask a friend or family member to prepare this dish for you.
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