Ingredients:

• 12 eggs
• 1/2cup of almond, coconut or cashew milk
• 1 tsp italian seasoning
• 1 tsp garlic powder
• 1 cup of grape tomates (cut in half)
• ½ cup grated zucchini
• 1 cup of fresh spinach
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Directions:

1. Preheat oven to 350F. Grease a 12 regular muffin cups pan with coconut oil or line with paper muffin cups.

2. In a large bowl, whisk together eggs, dairy-free milk, italian seasoning and garlic powder. 3. Stir in grape tomatoes, grated zucchini and spinach.

4. Fill muffin cups about ¾ full and place in preheated oven. Bake for 15-20 minutes, until frittatas have risen and are golden on top.

5. Store in fridge for 3-5 days or store in freezer for up to 3 months.