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.