Paleo Vegetable Frittata

Name: Paleo Vegetable Frittata
Prep time: 10 min
Cook time: 27 min
Ingredients: 1/4 cup Extra Virgin Olive Oil (Shorthand is EVOO.); 6 to 8 Eggs; 1/2 cup Unsweetened almond milk; 2 cups Chopped mixed vegetables of your choice (Such as green beans, tomatoes, onions, kale, mushrooms)

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Prep Time: 10 minutes

Cook Time: 27 minutes

Servings: 3.5

Cost: $6.70 /serving

Author : Jennifer Fugo

Ingredients

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1/4 cup Extra Virgin Olive Oil (Shorthand is EVOO.)6 to 8 Eggs1/2 cup Unsweetened almond milk2 cups Chopped mixed vegetables of your choice (Such as green beans, tomatoes, onions, kale, mushrooms)

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Instructions

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Step 1

Preheat oven to 400 degrees.

Step 2

Pour EVOO into oven-safe cast iron skillet and make sure to appropriately coat the sides.

Step 3

On the stovetop, heat the pan for 2 minutes on medium high.

Step 4

Meanwhile, whisk together the eggs and almond milk. Add in vegetables and combine.

Step 5

Pour the mixture into skillet.

Step 6

Heat for approximately 5 minutes until the sides of the frittata begin to cook.

Step 7

Transfer the entire pan and its contents to your preheated oven and cook for 15-20 minutes until the liquid center has set. Be careful removing the skillet from the oven because the entire pan will be very hot.

Step 8

If you'd like a nice lightly browned crust, you can also put the pain under the broiler for a couple minutes towards the end of cooking.