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Zucchini Herb Frittata

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Prep Time 15 minutes
Cook Time 25 minutes

Ingredients
  

  • 6 eggs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon turmeric
  • 1 teaspoon cumin
  • ¼ cup almond milk
  • ½ cup cheese
  • 1 leek [white stalks only] diced
  • 1 zucchini cut into half moons [cut in half lengthwise and then cut them crosswise into thin slices to make half moons]
  • 1 cup mushrooms chopped
  • ½ cup parsley
  • ¼ cup dill
  • 1 tablespoon olive oil

Instructions
 

  • Preheat oven to 350F.
  • To a large mixing bowl add eggs salt, pepper, turmeric, cumin almond milk and cheese. Whisk together until combined. Set aside.
  • Chop leeks, zucchini, mushrooms, parsley and dill and set aside.
  • Heat skillet over medium high heat
  • Add leeks and cook, stirring until soft about 5 minutes.
  • Add mushrooms and zucchini and continue to cook for 5 minutes.
  • Remove from heat and place in colander to cool for about 10 mins
  • Spray pie plate with cooking spray
  • Add cooled mushroom zucchini mixture to bowl with eggs along with parsley and dill and stir until combined.
  • Pour the frittata mixture into the pan then place in the oven and bake until set, 23 - 25 minutes.