Dairy-Free Frittata with Heirloom Tomatoes

This flavorful, dairy-free frittata is bursting with fresh spinach, heirloom tomatoes, and fragrant herbs. Its an excellent, satisfying, and nutritious paleo breakfast or brunch option.

Ingredients:

• 6 large eggs
• 1/2 cup almond milk
• 1/2 cup diced heirloom tomatoes
• 1/4 cup chopped fresh spinach
• 1/4 cup sliced red onion
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

Set the oven temperature to 175C 350F

Whisk the almond milk and eggs together thoroughly in a medium-sized bowl

In a skillet that is ovensafe, preheat the olive oil over medium heat

To the skillet, add the red onion slices and minced garlic

Saute the onions for 2 to 3 minutes, or until they start to turn translucent

To the skillet, add the chopped spinach and diced heirloom tomatoes

Add the tomatoes and saut for a further two to three minutes, or until the spinach wilts and softens

Over the skillet of sauted vegetables, pour the egg mixture

Evenly sprinkle the eggs with salt, pepper, dried oregano, and dried basil

On the stovetop, cook without stirring for 34 minutes to let the edges set

Once the oven is preheated, place the skillet inside and bake for 12 to 15 minutes, or until the frittata is set and has a hint of color on top

Before slicing and serving, take it out of the oven and allow it to cool for a few minutes

Savor your heirloom tomato frittata without dairy