Veggie Fritatta for the Week

This is one of my favourite breakfasts to make ahead of time and eat throughout the week.

While I get ready in the morning I heat up a slice in the toaster oven for about 10 minutes. You can then eat it or transfer into a thermos and bring it with you on the go.

12 eggs

¼ cup unsweetened milk of choice (I used almond)

1 pepper diced

1 bunch green onion diced

1 grated zucchini (strain with a cloth or paper towel to get rid of excess moisture)

1 grated russet potato (strain with a cloth or paper towel to get rid of excess moisture)

½ tsp onion powder, garlic powder, salt, pepper

Grated Cheese or Cashew Cheese – optional

Preheat oven to 350

Chop and grate your vegetables and put in a large bowl

Crack the eggs on top the veggies

Add the milk and spices

Mix well so eggs are beaten and everything is evenly distributed

Line a baking dish with parchment paper or heavily grease pan – highly suggested to use parchment paper unless you have a non-stick pan.

Bake at 350 degrees for about 45 minutes.

Check at 30 minutes, then keep adding on time from there.

Once cooked take out and add cheese. Put back in oven for a few minutes.

Makes 6 servings (you can also make less by cutting this recipe in half)