Zucchini and Tomato Frittata

Name: Zucchini and Tomato Frittata
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 6 eggs; 1/4 cup Almond Breeze® Unsweetened Original Almond Beverage (or for extra creaminess use Almond Breeze® Unsweetened Almond Cashew Blend Original); 1 teaspoon olive oil; Handful of chopped leafy greens (sweet potato greens or spinach); 1 small zucchini - sliced into thin coins; 1 clove of garlic - minced; 2 medium tomatoes - sliced; Handful of cherry tomatoes - halved; Fresh herbs (sage thyme or basil); Salt & pepper; Pinch of smoked paprika (optional)

Nutrient name	Nutrient weight per serving
Total Fat	10.9g
Total Carbohydrates	12.4g
Dietary Fiber	4.6g
Sugars	2.5g
Cholesterol	327.4mg
Sodium	290.1mg
Protein	15.8g
Potassium	1150.8mg

*Nutrition Information is only an estimate

Zucchini and Tomato Frittata

Prep Time

25 Min

Cook Time

25 Min

Difficulty

Easy

Servings

Nutrient name	Nutrient weight per serving
Total Fat	10.9g
Total Carbohydrates	12.4g
Dietary Fiber	4.6g
Sugars	2.5g
Cholesterol	327.4mg
Sodium	290.1mg
Protein	15.8g
Potassium	1150.8mg

*Nutrition Information is only an estimate

Ingredients

6 eggs
1/4 cup Almond Breeze^® Unsweetened Original Almond Beverage (or for extra creaminess use Almond Breeze^® Unsweetened Almond Cashew Blend Original)
1 teaspoon olive oil
Handful of chopped leafy greens (sweet potato greens or spinach)
1 small zucchini - sliced into thin coins
1 clove of garlic - minced
2 medium tomatoes - sliced
Handful of cherry tomatoes - halved
Fresh herbs (sage thyme or basil)
Salt & pepper
Pinch of smoked paprika (optional)

Directions

Preheat oven to 375 degrees.
Whisk together eggs and almond beverage 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.

Notes

If you’re using a skillet larger than 10 inches, use 8 eggs instead of 6.
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).