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
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.