8 eggs plus 1 yolk
1/4 cup almond milk
5 cremini mushrooms
1 small yellow onion, chopped
1/4 cup leeks, chopped
1 yellow potato, chopped
Preheat oven to 350
Saute potato and onion in skillet a few minutes
Add mushrooms 2 mins
In a bowl, whip the eggs with the milk-- add salt and pepper if desired
Add the egg mixture to the sautéed vegetables
Cook on low-medium on stovetop about 3-5 minutes
Add spoonfuls of goat cheese on top
Put in oven for 20 minutes
Frittatas can be served warm or cold-- when eating leftovers I prefer it cold!
You can really use any veggies you have around: broccoli, cauliflower, scallions--- it's all good.
For me, it's not a frittata without the sautéed potato and onion, though.
I love to serve mine with Amy's Vegan Sausage
This frittata below is 2 yellow onions, 4 yellow potatoes and 2 cups chopped spinach leaves