Sundried Tomato/Spinach Dairy Free Frittata

 I have been trying to eat less dairy lately.  I should try dairy free.. but that is so hard.  I have also been eating more protein and starting my day with a savory breakfast.  I have made this Diary Free Frittata like three times.  You could add meat and you could even add cheese.  It has a ton of flavor with the sun-dried tomatoes so I have been eating it as is.  I love having a breakfast on hand to eat during the week.  

Dairy Free Frittata (adapted from Ashley at Cook Nourish Bliss)

For the Veggies:

1 Tbsp olive oil

1/2 medium red onion, chopped

1 large red bell pepper, chopped

1/4 tsp fine sea salt

3 cloves garlic, minced

1  5 oz pkg fresh baby spinach leaves

1/3 - 1/2 cup sun dried tomatoes in oil, patted dry and chopped to taste (I used at least 1/2 cup and I didn't really pat dry)

For the Egg base:

12 large eggs

1/3 cup unsweetened almond milk

1/2 tsp fine sea salt

1/4 tsp pepper

Preheat oven to 350.  Spray a 9 x 13 baking dish with cooking spray.  Add the olive oil to a large skillet and heat on medium heat.  Once the oil is hot, add the onion, bell pepper and salt and cook for about 5-7 minutes, until tender. Stir in the garlic and cook for 30 seconds, until fragrant. Working in batches, add the spinach and cook until wilted.  Remove from heat and add the sun-dried tomatoes, mix and season as needed. 

In a medium-large bowl, whisk together eggs, milk and salt/pepper until well combined and smooth. Sspread the veggie mixture in the bottom of your prepared 9 x 13 and gently pour the egg mixture on top.  Bake for 25- 30 minutes or until eggs are cooked through and are "set".  Remove from oven and let cook for 10 minutes before digging in. If you run a butter knife gently around the edge, the egg slab will releaser easier from the pan. 

Printable Version