Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 cup red onion (chopped)
  • 1/4 cup fresh parsley (chopped)
  • 1 cup frozen kale (chopped)
  • 1/2 cup asparagus (chopped)
  • 5 large eggs (lightly beaten)
  • ½ cup almond milk
  • 1 tsp Italian seasonings
  • 1/2 tsp garlic powder
  • 1/2 tsp salt and black pepper
  • 1 cup cherry tomatoes (cut in half)
  • 1/2 cup shredded mozzarella cheese

Instruction

  • Preheat oven to 425°
  • Over medium-low heat, heat oil in a 10-inch cast iron skillet.
  • Add onion, parsley, kale, and asparagus. Cook for 3-5 minutes or until the vegetables soften. Set aside.
  • In a medium bowl whisk eggs, almond milk, Italian seasonings, garlic powder, salt and black pepper.
  • Pour the egg mixture into the cast iron skillet, making sure eggs cover the vegetable mixture. Add cherry tomatoes and sprinkle shredded mozzarella cheese on top.
  • Bake it for about 15 minutes or until frittata is completely cooked. The center should be set, and not jiggly. (If you like your frittata a little bit browned and crispier on top, you can turn the broiler on high for the final 3 minutes and broil the frittata until it is golden on top.  Keep a close eye on it so that it does not burn.)
  • Serve warm with a delicious salad. Enjoy!