This Super Greens Veggie and Tomato Frittata boasts flavor and nutrition, making it a great addition to your Sunday Brunch menu!
Total Time
1hr
4.7
3 Ratings
Author: Lemons and Basil
Servings:
6
Ingredients
•
2
cups
Yukon Gold Potatoes
, shredded
•
1
cup
Shredded Light Mozzarella Cheese
, divided
•
3
Vegan Burger Patties
, thawed
•
2
cloves
Garlic
, minced
•
1
cup
Grape Tomatoes
, quartered
•
4
Eggland's Best Classic Eggs
•
4
Tbsp
Almond Milk
•
to taste
Smoked Paprika
•
to taste
Ground Black Pepper
•
as needed
Coconut Oil Cooking Spray
Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C).
2.
Shred the Yukon Gold Potatoes (2 cups) then spray a 9-inch pie plate with Coconut Oil Cooking Spray (as needed).
3.
Sprinkle with Smoked Paprika (to taste) and Ground Black Pepper (to taste) then bake for 10 minutes.
4.
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.
5.
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.
6.
In a separate mixing bowl, whisk together Eggland's Best Classic Eggs (4), Almond Milk (4 Tbsp), Smoked Paprika, and Ground Black Pepper until thoroughly combined.
7.
Pour over super greens and tomato mixture, then top with remaining Shredded Light Mozzarella Cheese (1/2 cup).
8.
Bake for 30 to 35 minutes, or until top is golden brown.
9.
Serve and Enjoy!
Nutrition Per Serving
CALORIES
203
FAT
9.4 g
PROTEIN
11.0 g
CARBS
18.3 g
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