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!
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
- Preheat oven to 400⁰F. Grease a 9” pie pan.
- Chop the sweet potato, onion, and mushroom.
- 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.
- Spread the veggies evenly on the bottom of the pie pan.
- Whisk together the eggs, almond milk, and spices. Pour over the veggies.
- Bake for about 25 minutes, until the eggs are cooked through.