1/3 cup almond milk, unsweetened
2 garlic cloves, minced
1 lemon, zest
1/2 medium red onion, sliced
4 oz. soft goat cheese, reserve a tablespoon or two for topping
10. oz heirloom cherry tomatoes, halved
1/4 cup fresh basil, torn
3 tablespoons fresh dill, roughly chopped
Sea salt to taste
Freshly ground pepper
2 tablespoons olive oil
1. Preheat oven to 425 degrees. In a large mixing bowl, whisk together eggs, almond milk, lemon zest and garlic. Fold in red onion, cherry tomatoes, goat cheese, dill and basil. Season with sea salt and freshly ground pepper to taste.
2. Using a 10-12 inch pyrex or cast iron skillet, grease the pan with olive oil to coat. Carefully pour in frittata to pan. Top with dollops of goat cheese, more s+p to season. Bake for 20-25 minutes or until puffy and cooked all the way through. Let cool for 5-10 minutes before serving.
TIP: I like breaking the goat cheese off in chunks, rather than whisking it in smooth. That way you get little pockets of cheese as you eat!
Great recipe! Quick, easy and healthy. I found I had to cook the frittata a little longer than the recipe called for but it was so delicious! We will definitely be making it again!