Low-Carb Vegetable Frittata

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  • 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 EVOO
  • 1 cup Almond Breeze Almondmilk Original Unsweetened
  • 8 eggs, large
  • Parmesan to taste
  • Salt and pepper to taste


  1. First, preheat oven to 375.
  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. Add asparagus, purple onion, and red pepper to skillet. Sauté for 8 to 10 additional minutes or until potatoes are half cooked
  6. While vegetables are cooking, in a medium bowl, whisk together eggs and almond milk.
  7. When vegetables are partially cooked, remove from heat, pour egg mixture over the vegetables and bake in the oven for 20-23 minutes.
  8. Salt and pepper to taste and enjoy!

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