Shredded Zucchini Frittata with Mushrooms (Dairy-Free)
Boost your breakfast routine with this yummy zucchini frittata recipe. Makes 4-6 servings for a healthy grab-and-go breakfast or brunch.
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Cooking tools:
- Oven
- Food processor
- Grater
- Mixing bowl
- Paper towel
- Fine-mesh sieve
- Hand mixer
- Whisk
- Porcelain tart pan
- Pie dish
- Avocado oil spray
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen scale
- Spatula
Ingredients
- Avocado oil spray for dish
- 2 cloves garlic, peeled, crushed and minced
- 1 medium zucchini with skin, shredded (about 8” long)
- 3 1/2 ounces fresh shiitake mushrooms, rinsed, stems removed, thinly sliced
- ½ large purple onion, sliced in half-moons
- 1 ounce fresh basil leaves (or 2 teaspoons dried basil)
- 8 large eggs at room temp
- ¼ cup unsweetened non-dairy milk (I use almond)
- ½ teaspoon fine mineral salt + a pinch
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