Gluten-Free Frittata Eggs

Ingredients

• 8 Eggs
• 1/2 cup Milk (dairy or non-dairy)
• 2 tablespoons Olive Oil
• 1/2 Onion (diced)
• 1/2 Red Bell Pepper (diced)
• 2 cups Spinach (chopped)
• 1 cup Mushrooms (sliced)
• 1/2 cup Shredded Cheddar Cheese
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 teaspoon Garlic Powder
• 2 tablespoons Fresh Parsley (chopped)

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.

3. 3

   Heat olive oil in a 10-inch oven-safe skillet over medium heat.

4. 4

   Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes.

5. 5

   Add the spinach and mushrooms to the skillet and cook until wilted, about 3 minutes.

6. 6

   Pour the egg mixture over the vegetables in the skillet, making sure the vegetables are evenly distributed.

7. 7

   Sprinkle the shredded cheddar cheese over the top of the egg mixture.

8. 8

   Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly golden brown.

9. 9

   Let the frittata cool slightly before slicing and serving. Garnish with fresh parsley.