Beet, Zucchini, & Tomato Frittata

Ingredients:

  • 2 small beets (halved and sliced, about 1 cup)
  • 1 small onion (halved and sliced, about 1/2 cup)
  • 1 garlic clove (minced)
  • 1 small sweet pepper (diced)
  • 1 jalapeno (seeded and minced)
  • 1  zucchini (ribboned)
  • 1 1/2 cups quartered tomatoes
  • Goat Cheese
  • 6 eggs
  • 2 Tbsps Almond Milk/Milk/Cream
  • 1 Tbsp Olive Oil
  • Pinch of Smoked Paprika
  • Pinch of Salt & Pepper

Preheat oven to 400 degrees.  Roast tomatoes with a little olive oil in a baking dish for 20 minutes or rehydrate some dried tomatoes and set aside.

While your tomatoes are in the oven, heat oil in cast iron skillet at medium/high heat on stove.  Add beets and smoked paprika and cook for 10 minutes.  Turn stove down to medium and add onions and garlic and cook for 3 minutes.  Add peppers and cook until onions are translucent.  Add zucchini ribbons and stir until well mixed and remove skillet from heat.  Add tomatoes (be sure to leave oven at 400 degrees) and sprinkle goat cheese around the skillet.

Beat eggs, milk, salt & pepper together and pour over veggies and cover with foil.  Bake in the oven for 20 minutes.  Remove foil and leave in oven for 10-15 more minutes until the top of the egg set up.

Remove skillet from stove and let cool for 5 minutes.  Slice and enjoy!