The frittata is one of my favorite things to throw together because, really, anything you need to use up can go into a frittata. Last week, I had a variety of tomatoes, zucchini, and some really lovely sweet potato greens on hand, so I made this simple zucchini frittata. Use this recipe as a guide to use up whatever you happen to have in your refrigerator – for example, spinach or kale would be easy substitutes for the sweet potato greens.
This Zucchini Frittata is Healthy!
A while back, I used to shy away from frittatas because I thought they required lots of butter and cream. (I used to be entirely non-dairy). While I do eat small amounts of high quality cheese pretty often these days, I still don’t do milk. Turns out, you need neither cream nor butter to make a delicious frittata. I use olive oil here, and since almond milk is what I keep on hand, almond milk is what goes into my frittata. It works perfectly to make the eggs nice and fluffy.
As I said before, I loaded this recipe with veggies, which makes for a flavor and nutrient-packed meal. I highly encourage you to do the same, though you might not be able to find sweet potato greens. If you do see them at your local farmers market – grab them. They’re so soft and delicious – like spinach but with a milder flavor.
So pile in the veggies and serve this for brunch, or better yet – breakfast for dinner!
- 6 eggs
- ¼ cup Original Almond Breeze Almond Milk (Unsweetened)
- 1 teaspoon extra-virgin olive oil
- Handful of chopped leafy greens (sweet potato greens, or spinach)
- 1 small zucchini, sliced into thin coins
- 1 garlic clove, minced
- Pinch of smoked paprika
- 2 medium tomatoes, sliced
- Handful of cherry tomatoes, halved
- Fresh herbs - sage, thyme or basil
- Sea salt & fresh black pepper
- Preheat oven to 375 degrees.
- Whisk together eggs and almond milk with a pinch of salt. (For a fluffier frittata, I like to do this in a blender). Set aside.
- Heat an 8 or 10 inch skillet on the stove. Add a bit of olive oil, then add the chopped greens, zucchini, minced garlic, and a few pinches of salt and pepper. Cook for just a minute or so - until the greens wilt and the zucchini starts to soften. Add a pinch of paprika, stir, then add the eggs.
- Add the tomatoes, more salt & pepper. Turn the stove off and slide your pan into the oven.
- Bake for 20-30 minutes, or until eggs are just set.
- During the last 5-ish minutes of cooking time add sage and thyme on top. (If you're using basil, add it just as the frittata comes out of the oven).
- Remove from oven, let cool for 15 minutes (or more), then slice and serve. Add more salt & pepper to taste.
For a prettier frittata, add all of your veggies in 2 layers. Add the first half as written, then add the rest after your eggs have partially set in the oven. Continue cooking until eggs are fully set. (Note: this step is entirely not necessary for the actual taste).