Breakfast | Dinner

Veggie Frittata

  • 15 Mins

    Prep Time

  • 30 Mins

    Cook Time

  • 6


  • 272


  • 21g


  • 5g


  • 16g



  • 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
  • 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.


  • 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.

Recipe adapted from Delish

Nourishment Notes


Eggs contain high amounts of protein. Protein needs can often be higher with HIV.

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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