Ingredients: 2 cups shredded zucchini. 1 cup diced tomatoes. 8 large eggs. 1/2 cup almond milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil. 1/2 cup chopped onion. 1/2 cup chopped bell pepper. 2 cloves garlic, minced. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/4 cup fresh basil leaves, torn. 1/4 cup fresh parsley, chopped.
Instructions: Start by heating the oven to 350F 175C. Add the eggs, almond milk, salt, and black pepper to a large bowl and mix them together using a whisk. A skillet that can go in the oven should have olive oil in it. Put in the chopped onion and bell pepper. Saut for three to four minutes, until the vegetables get soft. To the pan, add the diced tomatoes, minced garlic, and zucchini shreds. For another three to four minutes, or until the vegetables are soft and the extra water has evaporated. Add the dried oregano and basil to the vegetables and mix them together. Add the egg mix to the vegetables that have been cooking in a skillet. Let the edges set for two to three minutes without stirring. Place the skillet in an oven that has already been heated and bake the frittata for 15 to 20 minutes, or until the top is set and slightly golden. After taking the frittata out of the oven, let it cool down for a while. Add chopped fresh parsley and torn fresh basil leaves on top. You can serve the frittata by cutting it into wedges. Have fun!
