I’ve only recently discovered how great frittatas are and I am never turning back. Seriously so easy to make and can be used for a quick dinner, or as leftovers for breakfast throughout the week. I feel like basically anything could go into a frittata, so you can definitely use up whatever you have in the fridge. I made this recipe with onion, sweet potato and mushroom, but feel free to play around with your add-ins!

I wanted this to be dairy free, so I used almond milk and totally nixed the cheese. In place of cheese, I added a little nutritional yeast. This is optional, but I think it gives it a really subtle, almost cheesy flavor. For those of you who’ve never had nutritional yeast before, I know it’s kind of a strange thing. TBH I was totally weirded out by it at first. Basically, it is some form of yeast that is used in a lot of vegan recipes because it tastes cheesy (not to mention, it has a lot of health benefits! Look it up!). It’s totally gluten free, dairy free, vegan, basically everything free. I would recommend giving it a go, but if you’re really not about it, then just throw in some of whatever cheese you want!

Enjoy!

xoxo, The Secret GF

Ingredients:

10 eggs

1 cup mushrooms

½ white onion

1 sweet potato

1 large clove of garlic

½ cup almond milk

1 tbsp nutritional yeast (optional)

1 tsp salt

¾ tsp thyme

¼ tsp black pepper

Olive oil

Steps:

1. Preheat oven to 400⁰F. Grease a 9” pie pan.

2. Chop the sweet potato, onion, and mushroom.

3. Sauté the potato and onion in olive oil at a high heat to brown them, stirring frequently. After a few minutes, add in the mushrooms and garlic. Sauté everything until tender, but not quite done.

4. Spread the veggies evenly on the bottom of the pie pan.

5. Whisk together the eggs, almond milk, and spices. Pour over the veggies.

6. Bake for about 25 minutes, until the eggs are cooked through.