Loaded Savory Lactose-Free Veggie Frittata
Who doesn't love all-day breakfast? This dish exudes weekend vibes while providing nutritional balance in every bite. Plus, frittatas are an easy make-ahead meal to cut down on daily cooking time! A serving of nutritional yeast offers a savory, nutty, and cheesy flavor, along with exceeding the recommended daily allowance for thiamin, riboflavin, niacin, vitamin B5, and vitamin B12.1
So try nutritional yeast in this recipe and over popcorn, pasta, gnocchi, and other dishes where you'd typically use Parmesan cheese. Customize your frittata by experimenting with various colorful vegetables. Each different colored plant-based ingredient is abundant in phytonutrients. Continue to "eat the rainbow" by pairing your frittata with a vibrant salad, a slice of whole-grain bread, or roasted vegetables.
Makes 6 servings
Serving Size: ⅙ mixture
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients for loaded savory lactose-free veggie frittata
- 12 large eggs
- ⅓ cup extra-creamy unsweetened oat milk
- ½ red bell pepper
- ⅓ medium sweet onion
- 1 cup kale
- 2 cloves garlic
- ¼ tsp smoked paprika
- 1 tbsp nutritional yeast
- Salt to taste
- Ground black pepper to taste
Directions for loaded savory lactose-free veggie frittata
- Preheat the oven to 375 degrees Fahrenheit.
- In a large bowl, crack eggs. Add diced bell pepper, onion, and kale. Whisk until fully combined.
- Add minced garlic, smoked paprika, nutritional yeast, salt, and ground pepper to the egg mixture. Mix until incorporated.
- In a non-stick casserole dish, pour the mixture. Bake for approximately 20 minutes, until eggs are fully cooked in the middle.
- Serve and enjoy!
Scroll down to see the nutrition facts for this recipe!
- calories: 169
- carbohydrate: 5.7g
- cholesterol: 372mg
- fat: 10.2g
- fiber: 1g
- potassium: 263mg
- protein: 14.1g
- sodium: 152mg
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