One of the chefs I work with made this fluffy frittata. I often make roasted vegetables as a dinner staple and usually have leftovers. This is the perfect way to utilize those leftovers. And this recipe is so versatile!
- 10 Eggs
- 1/4 cup Coconut Milk (unsweetened carton milk – I use So Delicious brand)
- 1/4 cup Water
- 1/4 cup Parmesan or Peccorino Cheese (if intolerant to cow dairy)
- Sea salt and pepper, as needed
- Roasted Veggies: I used approximately 1/2 sweet potato, 1/2 zucchini, 1/2 red bell pepper, 1/2 yellow pepper, 1/4 red onion.
- I also added some raw spinach to my frittata.
Bake for 30 minutes at 450. I don’t own a frittata pan so I used a glass pie pan.
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