This Super Greens Veggie and Tomato Frittata boasts flavor and nutrition, making it a great addition to your Sunday Brunch menu!
Author: Lemons and Basil
Yukon Gold Potatoes
Shredded Light Mozzarella Cheese
Vegan Burger Patties
Ground Black Pepper
Coconut Oil Cooking Spray
Preheat oven to 375 degrees F (190 degrees C).
Shred the Yukon Gold Potatoes (2 cups) then spray a 9-inch pie plate with Coconut Oil Cooking Spray (as needed).
Sprinkle with Smoked Paprika (to taste) and Ground Black Pepper (to taste) then bake for 10 minutes.
While potato crust bakes, add Vegan Burger Patties (3) to a medium bowl, along with Grape Tomatoes (1 cup), and Garlic (2 cloves). Stir with a fork until well combined.
Remove baked potato crust from the oven after ten minutes, add Shredded Light Mozzarella Cheese (1/2 cup) to the bottom, then top with super greens and tomato mixture.
In a separate mixing bowl, whisk together Eggs (4), Almond Milk (1/4 cup), Smoked Paprika, and Ground Black Pepper until thoroughly combined.
Pour over super greens and tomato mixture, then top with remaining Shredded Light Mozzarella Cheese (1/2 cup).
Bake for 30 to 35 minutes, or until top is golden brown.
Serve and Enjoy!
Nutrition Per Serving
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