Broccoli & Asparagus Frittata
I N G R E D I E N T S
1-1/2 cups chopped broccoli
1 small (or 1/2 large) red onion, diced
6-8 spears chopped asparagus
1 tbsp olive oil
8 whole eggs
1/2 cup plant milk
1/3 cup chopped parsley
1 tsp paprika
1 tsp salt
1/4 tsp ground black pepper
D I R E C T I O N S
Preheat oven to 375 degrees F.
In a medium skillet over medium heat, sauté the onion, asparagus, and broccoli in the olive oil for 4-5 minutes, until the onion is translucent and the asparagus and broccoli are slightly softened.
Beat the eggs, plant milk, parsley, paprika, salt, and pepper together in a bowl. In a quiche pan or casserole dish, place the veggies in an even layer and pour the egg mixture evenly over the top.
Bake for about 40 minutes, checking often in the last 10 minutes to make sure it doesn’t burn. Once the eggs are set, remove from the oven and serve.
