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–+ servings
veggie frittata

Vegetable Feta Frittata

5 from 1 vote
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 6 large eggs
  • 1 cup chopped kale or spinach
  • 1/2 cup cherry tomatoes, chopped
  • 1 small jalapeno, chopped. Remove seeds for less spicy
  • 1/2 red onion, chopped
  • 1/4 cup almond milk
  • 1/3 cup crumbled feta cheese
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil

Directions

  1. Preheat the oven to 400 F.
  2. Heat a large 10u0022 oven-safe skillet with olive oil, and saute the chopped kale, onion, tomatoes and jalapeno for 4-5 minutes on medium heat until soft. Season with salt and pepper.
  3. Whisk your eggs in a separate bowl and add the almond milk and feta cheese.
  4. Lower the flame and pour your eggs into the skillet. Give it a good mix to get the veggies evenly distributed. Cook the frittata over a low flame until the edges of the eggs begin to lightly brown and pull away from the pan, about 1-2 minutes.
  5. Place the skillet into the oven, and bake for about 8-10 minutes, until firm to touch.
  6. Remove from oven, slice and enjoy. I like to top mine with Greek yogurt!
  7. Leftovers will stay good in the fridge for up to 4 days.