Vegetable Frittata
Make mornings easy with this low-carb frittata recipe, made with hearty vegetables and almond milk for a balanced breakfast that keeps you full.
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Ingredients
- 1⁄2 cup asparagus; chopped
- 1 cup fingerling potatoes; chopped
- 1⁄4 purple onion; diced
- 1⁄2 cup red pepper; chopped
- 1 tablespoon minced garlic
- 1 tablespoon extra virgin olive oil
- 1 cup Almond Breeze Unsweetened Original Almondmilk
- 8 eggs; large
- Parmesan to taste
- Salt
- pepper
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