Got a bunch of veggies in the fridge? Make yourself a delicious and colorful vegetable frittata with farm fresh eggs and a sprinkle of parmesan cheese for a low-carb breakfast option! Depending on the month, you can make this vegetable frittata recipe seasonal by swapping out the veggies.


  • 1/2 cup asparagus, chopped
  • 1 cup fingerling potatoes, chopped
  • 1/4 purple onion, diced
  • 1/2 cup red pepper, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoons olive oil
  • 1 cup Almond Breeze Almondmilk Original Unsweetened
  • 8 eggs, large
  • parmesan to taste
  • salt and pepper to taste


  1. First, preheat oven to 375ºF.
  2. Heat a medium (oven safe) skillet over low/medium heat with olive oil and minced garlic.
  3. Rough chop the potatoes, asparagus, purple onion, and red pepper
  4. Add potatoes to skillet and sauté for 3-5 minutes
  5. Full instructions visit @fitfoodiefinds

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