I’m still not eating dairy because of Jack’s allergies, so I tried making a dairy-free frittata this weekend for brunch which turned out really well! I added Daiya cheese, but I think it would still be good without it. My husband who often doesn’t like my weird and healthy cooking actually approved of this one!
Saute a large pan full of veggies- I used mushroom, bell peppers, asparagus, basil, and garlic. I also added some cut up lox which was great! You can skip the sauteing if you want to make the process faster, but it makes it taste better.
Mix 8 eggs with a cup or so of unflavored almond milk, salt, pepper, and whatever spices you like
Pour the eggs over the veggies, and sprinkle with some vegan cheese if you want, and bake at 350 for about an hour, then broil for a few minutes until the top gets a little brown and is no longer jiggly at all
This reheats well later for an easy lunch the next day!
I also made these pumpkin muffins with whole wheat flour and brown sugar and some chocolate chips, and they turned out great!Like