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Roasted Vegetable Frittata

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 EggsRoasted Vegetable Frittata
  • 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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