Use any variety of of vegetables that are in season. If using potatoes or sweet potatoes, use left over cooked potatoes and brown them in the oil. When using different vegetables, use about the same amount as the ones you are replacing.
Author Angela Litzinger at test.angelaskitchen.com
¼cupunsweetenedplain dairy free milk (such as almond milk)
1teaspoondried basilthyme or oregano or 1 tablespoon fresh minced herbs
1tablespoonolive oil or coconut oil2 tablespoons if using mushrooms
1medium bell peppercored and diced
2cupssmall broccoli floretsno stems
1cupzucchinitrimmed and chopped
1cupyellow summer squashtrimmed and chopped
1cupchopped fresh spinach or other greens
½– 1 cup cherry tomatoes
salt and pepper to taste
Preheat oven to 400 degrees F.
Mix together eggs, dairy free milk, basil, and paprika until well blended.
In an oven safe 8 to 9-inch skillet, heat oil over medium heat. Sauté onion, pepper, and mushrooms until onion is tender.
Add garlic, broccoli, zucchini, and yellow summer squash and cook until veggies are just cooked through. Add spinach and tomatoes, sautéing just until spinach is wilted. Add more oil if needed. Spread veggies evenly in pan.
Pour eggs over the vegetables. Turn heat to medium-low. Cook about 5 minutes or until eggs are starting to set underneath. Loosen the edges of the frittata occasionally to allow liquid egg to run underneath the edges and cook.
Put skillet in oven and bake about 12 to 15 minutes until eggs are set and puffed.