Breakfast Frittata
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Breakfast Frittata
Serves: 4-6
Ingredients:
7 eggs, room temperature
1 small, low fat mozzerella, cubed
2 tbsp garlic, chopped
2 tbsp scallion, chopped
2 tsp chopped, basil
2 tsp flat leaf parsley, chopped
1/4 cup unsweetened almond milk
1 (4 ounce) container of cherry tomatoes
1 tsp salt
1/2 tsp black pepper
pinch of red pepper flakes (optional)
7 eggs, room temperature
1 small, low fat mozzerella, cubed
2 tbsp garlic, chopped
2 tbsp scallion, chopped
2 tsp chopped, basil
2 tsp flat leaf parsley, chopped
1/4 cup unsweetened almond milk
1 (4 ounce) container of cherry tomatoes
1 tsp salt
1/2 tsp black pepper
pinch of red pepper flakes (optional)
Directions:
In a large bowl wisk together all the ingredients. In the meantime, saute tomatoes in a large saute pan until tomatoes begin to burst. Once all the tomatoes are fully cooked, add the egg mixture to the pan until you see the eggs setting. Add the chopped basil and pieces of the mozzarella on top of the egg mixture and place in the oven until the eggs are fully cooked, about 35 minutes at 375 degrees.
In a large bowl wisk together all the ingredients. In the meantime, saute tomatoes in a large saute pan until tomatoes begin to burst. Once all the tomatoes are fully cooked, add the egg mixture to the pan until you see the eggs setting. Add the chopped basil and pieces of the mozzarella on top of the egg mixture and place in the oven until the eggs are fully cooked, about 35 minutes at 375 degrees.