1 small yellow summer squash or zucchini, sliced into coins
1 cup fresh spinach (a big handful)
1 cup halved cherry tomatoes
¼ cup chopped chives
⅓ cup loosely packed chopped basil
Sea salt and freshly ground black pepper
½ cup crumbled feta cheese (optional)
Preheat the oven to 375 degrees.
Whisk together the eggs and Almond Breeze with a pinch of salt. Set aside.
In a medium skillet, heat the olive oil over medium-low heat. Add the shallots, garlic, and a pinch of salt and cook until soft. Add the smoked paprika, zucchini, spinach, and a few generous pinches of salt and freshly ground black pepper. Cook for another minute or so, until the spinach begins to wilt. Stir, then add the egg and almond milk mixture, the tomatoes, chives and feta, if using. Transfer the skillet to the oven and bake for 20-30 minutes or until the eggs have set.
Using a potholder, remove the frittata from the oven and let it cool for 10 minutes. Top with fresh basil and freshly ground black pepper and serve.
Recipe by Love and Lemons at https://www.loveandlemons.com/almond-breeze-brunch-workshop/