Sweet Potato Zucchini Frittata

ALL YOU NEED:

• 6 eggs
• ¼ cup Original Almond Breeze Almond Milk (Unsweetened)
• 1 teaspoon olive oil
• handful of chopped leafy greens (sweet potato greens, or spinach)
• 1 small sweet potato, cubed
• 1 small zucchini, sliced into thin coins
• 1 clove of garlic, minced
• (optional) pinch of smoked paprika
• 2 medium tomatoes, sliced
• handful of cherry tomatoes, halved
• fresh herbs - sage, thyme or basil
• salt & pepper

Preheat oven to 375 degrees.

Whisk together eggs and almond milk with a pinch of salt. (For a fluffier frittata, I like to do this in a blender). Set aside.

Heat an 8 or 10 inch skillet on the stove. Add a bit of olive oil, then add the chopped greens, zucchini, minced garlic, and a few pinches of salt and pepper. Cook for just a minute or so - until the greens wilt and the zucchini starts to soften. Add a pinch of paprika, stir, then add the eggs.

Add the tomatoes, more salt & pepper. Turn the stove off and slide your pan into the oven.

Bake for 20-30 minutes, or until eggs are just set.

During the last 5-ish minutes of cooking time add sage and thyme on top. (If you're using basil, add it just as the frittata comes out of the oven).
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Remove from oven, let cool for 15 minutes (or more), then slice and serve. Add more salt & pepper to taste.


Recipe adapted from www.loveandlemons.com