I grew up in an Italian home. A frittata was standard on a Saturday morning. In my own home, I’ve kept my Italian traditions alive. People always fear that dairy-free equates taste-less. This frittata is filled with nutrient-dense veggies, low-carb, high in protein, and tastes like heaven!
Pre-heat your oven to 350° and properly grease your cast-iron. Dice the garlic and chop the zucchini and cremini mushrooms. In a separate skillet, first add in the avocado oil, garlic, and zucchini and allow to sauté for 5 minutes on low/medium heat. Stir in the cremini mushrooms and sauté together for 3-5 minutes.
Cut the cherry tomatoes & basil and set them aside.
In a large bowl, whisk together the eggs, vegan parm, dairy-free creamer, Himalayan salt & pinch of pepper. Once the ingredients have been thoroughly mixed, gently roll in all the cooked and most of the uncooked veggies. Pour ingredients into well-greased cast iron.
Bake for 25-30 minutes. Let set for 15 minutes before serving. Top with fresh basil & tomatoes.
*You can use a nonstick 12” round pan for this recipe as well. Decrease cook time by 5 minutes.
To stay updated please subscribe and we will reach out soon. Thanks for your support.