Super Greens Veggie and Tomato Frittata

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

300 g

Yukon Gold Potatoes , shredded

115 g

Shredded Light Mozzarella Cheese , divided

3

Vegan Burger Patties , thawed

Used Dr. Praeger's® Super Greens Veggie Patties

2 cloves

Garlic , minced

150 g

Grape Tomatoes , quartered

4

Eggs

60 mL

Almond Milk

to taste

Smoked Paprika

to taste

Ground Black Pepper

as needed

Coconut Oil Cooking Spray

Cooking Instructions

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Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Shred the Yukon Gold Potatoes (300 g) then spray a 9-inch pie plate with Coconut Oil Cooking Spray (as needed) .

Step 3

Sprinkle with Smoked Paprika (to taste) and Ground Black Pepper (to taste) then bake for 10 minutes.

Step 4

While potato crust bakes, add Vegan Burger Patties (3) to a medium bowl, along with Grape Tomatoes (150 g) , and Garlic (2 cloves) . Stir with a fork until well combined.

Step 5

Remove baked potato crust from the oven after ten minutes, add Shredded Light Mozzarella Cheese (55 g) to the bottom, then top with super greens and tomato mixture.

Step 6

In a separate mixing bowl, whisk together Eggs (4) , Almond Milk (60 mL) , Smoked Paprika, and Ground Black Pepper until thoroughly combined.

Step 7

Pour over super greens and tomato mixture, then top with remaining Shredded Light Mozzarella Cheese (55 g) .

Step 8

Bake for 30 to 35 minutes, or until top is golden brown.

Step 9

Serve and Enjoy!